Salmon Endive Canapes (makes around 18)

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Huge success over Christmas and New Year and everyone, young and old, loved them. This recipe combines two types of salmon – poached and smoked – lemon juice, mayonnaise and dill all mashed up and spread on endive leaves. Endives are perfect for certain canapes as they don’t go soggy. I try and use the middle to smaller size leaves and use the bigger ones in a salad. Decorate with a few capers if you want.

6 oz fresh salmon – skinned

Juice of 1 lemon

1 tbsp. olive oil

Salt and freshly ground black pepper

3 oz. smoked salmon

1 x shallot – finely chopped

2 tbsp. mayonnaise

1 tbsp. dill – finely chopped and some extra for optional garnish

2 – 3 endives – discard outer leaves

Capers for decoration – optional

Place the salmon on a piece of aluminum foil in a metal baking dish. Pour over juice of 1/2 a lemon and the olive oil and season with salt and pepper. Make a parcel out of the foil and cook in the oven for 15 minutes or so until salmon is cooked to your liking.

Drain salmon, leave to cool then flake into a bowl.

Cut smoked salmon into small pieces and add to cool, flaked salmon along with the mayonnaise, the rest of the lemon juice and dill and mix gently together.

Spoon the salmon mixture onto the endive leaves and serve, decorated with capers/chopped dill (optional)

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Salmon and Asparagus Tray Bake (4)

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Really easy but quite sophisticated tray bake – love these all-in-one meals. The key to getting everything cooked to the right degree of tenderness is in the sizing of the ingredients. So, four wild salmon steaks of roughly the same size – not too thick if possible (a thicker salmon steak will mean larger pieces of potato and longer bits of asparagus), a bunch of asparagus with the tough ends cut off and then cut into thirds, new potatoes cut into quarters or smaller depending on size and compared with the thickness of the asparagus and half a good size onion. Toss all except for salmon in a lemon juice/olive oil mixture with the remains poured over the salmon steaks. About 25 minutes later all is ready (and if you cook the dinner on unbleached waxed paper there will be little clean-up!).

Pre-heat oven to 350 degrees F. Cook for 20 minutes and check for doneness.

Line a baking tray with unbleached waxed paper

4 wild salmon steaks

Juice of 1 lemon

2 tbsp. olive oil seasoned with salt and freshly ground black pepper

10 oz. thin asparagus spears – hard ends cut off and then cut into thirds

10 oz. new potatoes – quartered at least, if not cut into sixth’s or eighth’s

1/2 a good size onion – sliced and then the slices separated

Place salmon steaks on parchment paper – evenly spaced apart.

Whisk together lemon juice and seasoned oil.

Toss asparagus, potatoes and onion in a bowl with the lemon juice/oil mixture.

Arrange around the salmon and pour remains of juices over salmon.

Check for doneness after 20 minutes and cook a little longer if necessary until salmon is cooked through, asparagus is not too soft and potatoes and are not too hard.

 

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Mixed Fish Platter for Two (2)

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Charcuterie platter, cheese platter – make way for a fish platter. A great date night dish or for a special occasion or just because… Although everything is served cold it takes a little time prepare so I started in the morning. The platter consists of shrimp marinated in olive oil, lime juice, garlic and cilantro, smoked mackerel with a beetroot horseradish sauce, salmon brushed with a dill dressing and, lastly, scallops topped with guacamole (I cheated and bought the guacamole). I went to the fish counter in my local supermarket so I was able to buy 8 prawns/shrimp, 6 scallops, and a piece of salmon. The smoked mackerel was in the chilled cabinet.

SHRIMP

8 shrimp/prawns – medium sized, raw and de-veined

Juice and pulp of 1 lime

1 large clove of garlic – finely grated

1 tbsp. cilantro – finely chopped

3 tbsp. olive oil

Place all ingredients in a plastic ziploc bag and gently massage. Place in fridge and leave for a couple of hours.

Cook in a frying pan for about 5 minutes, turning occasionally, then let cool.

SMOKED MACKEREL

1 store bought smoked mackerel fillet – cut into four pieces

3 medium beetroot – roasted

1 tbsp. horseradish

Cook beetroot wrapped in foil for an hour at 350 degrees F. Let cool and process in food processor with the horseradish ( you will have some leftovers)

SALMON

1 piece of salmon (enough for 2 people to share)

Juice of 1/2 a lemon

1 tbsp. olive oil

Salt and freshly ground black pepper

Place salmon on a piece of aluminum foil, pour over lemon juice and oil and season.

Make a parcel of the salmon and cook in the oven for 20 minutes at 350 degrees F. then let cool.

DILL SAUCE

1 tbsp Dijon mustard

1 tbsp. apple cider vinegar

1 tbsp. olive oil

1 tbsp. dill finely chopped

Place all ingredients in a jar with a screw top lid and shake until emulsified.

SCALLOPS

6 x large scallops

1 tbsp olive oil

Guacamole

Place oil in frying pan and when sizzling add scallops and brown on both sides. This takes between 10 and 15 minutes and you need to keep an eye on the scallops and turn frequently.

Place on a piece of paper towel and cover also to remove any grease.

TO ASSEMBLE

Shrimp can be placed on the platter as they are.

Smoked mackerel should be cut into 4 slices with a teaspoonful of beetroot horseradish on top.

Salmon should also be cut into four pieces and brushed with the dill dressing.

Scallops should be topped with a good teaspoonful of guacamole.

 

 

 

 

 

Salmon Fillets with a Mustard Dill Sauce (4)

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Salmon, mustard and dill go very well together – think gravlax, a Swedish delicacy. The salmon in this recipe is poached in lemon juice and olive oil in a parcel of aluminum foil and as a result is very moist. The mustard dill sauce is incredibly easy to make and apart from being a sauce in this recipe I think it would make a good spread on bread or wraps for sandwiches.

Pre-heat oven to 350 degrees

4 salmon fillets

Juice of 1 lemon

2 tbsp. olive oil

Salt and freshly ground black pepper

1 tbsp. Dijon mustard

1 tbsp. apple cider vinegar

1 tbsp. olive oil

1 tbsp. fresh dill – finely chopped

Place salmon fillets on a large piece of aluminum foil in a baking dish, pour over lemon juice and oil and season, then make a parcel and place in oven for 20 minutes or so until salmon is cooked.

In a bowl whisk together the mustard and apple cider vinegar and then add the oil and chopped dill.

When fish is cooked place on a serving platter and spoon a little mustard sauce over each fillet.

 

Salmon Poached with Garlic, Shallot, Lemon, Parsley and White Wine (4)

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Very simple to prepare and very tasty to eat served alongside roasted asparagus and new potatoes. It is a light healthy dish and dinner party worthy.

Pre-heat oven to 350 degrees

4 x salmon fillets

1 cloves of garlic – grated

1 shallot – finely chopped

1 tbsp. olive oil

1/4 cup dry white wine

Juice of half a lemon

1 tbsp. parsley – finely chopped

Salt and freshly ground black pepper

Place a piece of aluminum foil (large enough to wrap the pieces of salmon in) in a roasting tinĀ  and pop the salmon fillets on top.

Share the garlic and shallot equally between the salmon pieces.

Slowly drizzle the salmon slices with the oil and, again slowly, pour over the white wine and lemon juice.

Finally, sprinkle with parsley and salt and pepper.

Cook in oven for 20 minutes or so, depending on how you like your salmon cooked.