This recipe for salmon and potato casserole is simple and makes a hearty, healthy meal when served with spring vegetables.Read More
6 leaves gelatine
4 spring onions
200g cold smoked salmon
2 teaspoons lemon juice
6-8 sprigs of fresh dill
400 ml double cream
Pinch cayenne pepper
2 free-range egg whites
Salt and freshly ground black pepper
Put the gelatine leaves into cold water for 10 min.
Finely chop the watercress and spring onions, and place in a bowl. Cut the tops off the dill sprigs and set aside for decoration. In a another bowl, thoroughly blend together the smoked salmon, lemon juice, the remainder of the dill and 4 tbsp. of the double cream, then add the cayenne pepper.
In a separate bowl, whip the cream until it stands in soft peaks and fold half into the salmon mixture and half into the watercress. Season the watercress mixture with salt and pepper. Remove the soaked gelatine leaves from the cold water and place in a small bowl with 2 tbsp. cold water. Place over a pan of gently simmering water and heat until the gelatine dissolves. Stir half the gelatine mixture into the salmon and half into the watercress. Whisk the egg whites and fold into the salmon mixture. Divide the smoked salmon mixture equally between 6 glasses, then top with watercress mousse. Chill in the refrigerator for 2 hours until set. Serve decorated with the dill tops.
Other smoked fish starter recipes in our Christmas 2013 issue:
• Smoked mackerel pate in sourdough croustades
• Smoked haddock soufflé on creamed spinach
Kitchen UTENSILS to help you
1.5kg side of salmon
2 tbsp lavender buds, plus extra sprigs for garnish
3 tbsp clear honey
1 tbsp black peppercorns
2 tbsp extra virgin olive oil
Zest the orange into a mortar. Add the lavender buds and peppercorns. Grind with the pestle until roughly blended, then add to a mixing bowl with the honey and oil. Season with sea salt and squeeze in the juice of the orange.
Line a large, deep oven tray with baking paper, then place the salmon, skin-side up, onto it. Coat the skin with half of the lavender mixture. Turn the fish over and cover the top with the remaining mixture. Fold up the baking paper, lift out of the baking tray and place the salmon parcel in the fridge for 1 hr.
Preheat the oven to 200°C/gas mark 6. Return the salmon to the oven tray. Open out the paper parcel but cover the top loosely with foil. Roast for 15 mins, then remove the foil and roast for a further 15 mins, until crispy on top. Transfer to a platter and serve.
Other lavender recipes in our July/August 2016 issue:
300g shelled broad beans
100g smoked salmon
100ml crème fraîche
2 tbsp chopped flat
1 garlic clove
200g cream cheese
Preheat the oven to 190°C/gas mark 5. Place the beans in a saucepan and cover with boiling water. Stand for 1 min, then refresh, drain, and peel. Chop the dill, leaving a few larger sprigs for decoration, and slice the salmon into small pieces.
In a large bowl, whisk the eggs and crème fraîche together, then mix in the peeled beans, parsley, chopped dill and smoked salmon. Add the zest and juice of the lemon and season with pepper.
Slice the garlic, then place an ovenproof non-stick frying pan on the hob and heat the oil. Sauté the garlic for 1 min, then remove with a slotted spoon and set aside. Pour in the egg mixture, whisking in the pan for 1-2 min, until it starts to firm up, then lightly mix in large spoonfuls of the cream cheese. Top with the garlic and remaining dill. Transfer to the preheated oven for 40 mins. Serve.
Other broad bean recipes in our May/June 2016 issue: