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How about Smoked salmon tartare (quantities serve 6)
Ingredients:
600g fresh salmon
100g smoked salmon
1 shallot
1 tsp fresh ginger
2 tbsp lemon juice
1tbsp balsamic vinegar
2tbsp soy sauce
1/2 tsp Szechuan pepper
2tbsp sunflower oil
1tbsp olive oil
2 tbsp sesame seeds, roasted dry
1 bunch chives, chopped
1 cucumber, finely sliced
Directions:
Chop the fresh and smoked salmon into small pieces. Grate the shallot and ginger finely and add to the salmon mixture. For the seasoning, mix together the lemon juice, balsamic vinegar, soy souce, Szechuan pepper, sunflower oil, olive oil and some salt and pour over the salmon - mix well and chill and leave to marinade for a while (1 Hour), in the fridge to chill. Serve sprinkled with the sesame seeds and chopped chives, surrounded by the slices of cucumber.
Alternatively, Blend an avocado, 100g smoked salmon, a ring of red onion, 1 dsp capers, some creme fraiche (1dsp) and 1 dsp Horeseradish cream. Season and serve as a pate with toast with watercress, and lemon to squeeze.
Or buy a tub of smoked salmon pate, or crab pate, or use some prawns in Marie rose sauce). Line a mini souffle dish with smoked salmon, (2.5in size) with smoked salmon, leaving an overflow over the sides. Spoon in the selected filling and fold over the overlapping Salmon. Turn out upside down onto a lettuce leaf, and top with a very thin slice of lemon. Serve with brown bread and butter......
Have fun!
Ingredients:
600g fresh salmon
100g smoked salmon
1 shallot
1 tsp fresh ginger
2 tbsp lemon juice
1tbsp balsamic vinegar
2tbsp soy sauce
1/2 tsp Szechuan pepper
2tbsp sunflower oil
1tbsp olive oil
2 tbsp sesame seeds, roasted dry
1 bunch chives, chopped
1 cucumber, finely sliced
Directions:
Chop the fresh and smoked salmon into small pieces. Grate the shallot and ginger finely and add to the salmon mixture. For the seasoning, mix together the lemon juice, balsamic vinegar, soy souce, Szechuan pepper, sunflower oil, olive oil and some salt and pour over the salmon - mix well and chill and leave to marinade for a while (1 Hour), in the fridge to chill. Serve sprinkled with the sesame seeds and chopped chives, surrounded by the slices of cucumber.
Alternatively, Blend an avocado, 100g smoked salmon, a ring of red onion, 1 dsp capers, some creme fraiche (1dsp) and 1 dsp Horeseradish cream. Season and serve as a pate with toast with watercress, and lemon to squeeze.
Or buy a tub of smoked salmon pate, or crab pate, or use some prawns in Marie rose sauce). Line a mini souffle dish with smoked salmon, (2.5in size) with smoked salmon, leaving an overflow over the sides. Spoon in the selected filling and fold over the overlapping Salmon. Turn out upside down onto a lettuce leaf, and top with a very thin slice of lemon. Serve with brown bread and butter......
Have fun!
Boil up some new potatoes until tender then mix with a handful of chopped parsley, some chopped chives or dill, a couple of tablespoons of mayo (homemade if poss.) and a some capers (rinsed of salt or vinegar). I usually serve it on a big platter for everyone to tuck into with the salmon arranged around the side and the potato salad piled in the middle.
I love making pancake mixture, add a dollop of pesto to mixture, spoon mixture into frying pan in a little olive oil (about the size of when you draw around a cup).
When nicely golden on each side, serve them with creme fraiche, chopped chives and smoked salmon on top with a sprinkle of black pepper and a squeeze of lemon... gorgeous! x
When nicely golden on each side, serve them with creme fraiche, chopped chives and smoked salmon on top with a sprinkle of black pepper and a squeeze of lemon... gorgeous! x
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