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.

 

 

 

 

 

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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 tin  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.

 

 

 

Flaked Salmon Salad on a Bed of Watercress (serves 4)

Flaked Salmon Salad on a Bed of Watercress (serves 4)

Cold salmon embodies summer (think whole poached salmon with cucumber slices down the middle – a memory from childhood celebrations). Peas – fresh from the pod – are a summer treat if you can get them. Also in the salad are shelled edamame, but if you have baby broad beans you could substitute those. Then there is some English cucumber and some finely chopped scallions. Served on a bed of super healthy watercress and tossed in a lemon vinaigrette (special ingredient to vinaigrette is juice from cooked salmon).Add some new potatoes or else quantities are for a ladies’ lunch. Vegan or vegetarian if you omit salmon.

2 oz watercress – torn into little pieces

1 x good size piece of salmon

1 tbsp. freshly squeezed lemon juice

1/8 cup of water

Salt and freshly ground black pepper

Place salmon on a piece of tin foil big enough to wrap around salmon.

Pour over lemon juice and water and season with salt and freshly ground black pepper.

Cook in oven for 20 minutes or until salmon is cooked through and then let cool.

Retain juice.

Place 1/2 cup peas and 1/2 cup edamame beans in pan with boiling water and cook for 3 minutes or so, then drain.

1 bunch scallions/spring onions – finely chopped

1/2 English cucumber (English because no seeds) – chopped into small chunks

1/2 lemon juice freshly squeezed

2 tbsp. extra virgin olive oil

salt and freshly ground black pepper

Poach salmon in aluminum foil in an oven proof dish with the lemon juice, water and seasoning – make a kind of parcel.

Cook for 20 minutes or so in oven until salmon is cooked. Then let cool.

At same time cook peas and edamame beans/baby broad beans in boiling water for about 3 minutes. Drain and rinse.

Place torn up watercress in bottom of serving bowl and add scallions/spring onions and chopped cucumber.

Add cooled pea/edamame mixture

Add flaked salmon

Vinaigrette – juice of 1/2 lemon, 2 tbsp. extra virgin olive oil, salt and freshly ground pepper AND lemon/water juice from poaching the salmon (makes all the difference).

Lemon Poached Salmon on a bed of Black Olive Hummus (serves 2)

Lemon Poached Salmon on a bed of Black Olive Hummus (serves 2)

I found some amazingly cheap wild salmon the other day – $6.99 a pound on sale versus $16.99! Cold poached salmon is quick and easy and I like it cold. I poached the salmon by pouring the juice of half a lemon and 2 tbsp. extra virgin olive oil over salmon and covering the roasting tray I cooked it in with aluminum foil. Hummus can serve as a side dish – love it with chicken – as well as a dip. So I made my black olive hummus (see recipe on this blog) and placed the salmon on top – and there you have it!

Poached Salmon with a Dill Honey Mustard Sauce (serves 4)

Poached Salmon with a Dill Honey Mustard Sauce (serves 4)

There’s something about poached salmon that takes me back to my childhood summers. All salmon was wild then. Special summer gatherings often involved a whole poached salmon served with homemade mayonnaise, new potatoes and probably peas or maybe a salad (I remember a row of cucumber slices arranged overlapping down the center of the salmon). Poaching salmon seemed quite competitive – everyone had their own way of cooking and timing their salmon in those huge salmon cooking vessels (especially tricky on the coke fired Aga my mother had). Some people swore they wrapped it in foil and cooked it in the dishwasher. And then there was the best way to cut it…

Dill and mustard and salmon go well together (think Gravlax) and is much lighter than mayonnaise which I remember dolloping all over everything.

4 x pieces of salmon (wild, if possible)
1/2 cup water
1/2 cup white wine
salt and freshly ground black pepper

Place salmon on aluminum foil, pour over water and wine and season.
Place in oven for 10 – 15 mins. or until salmon is cooked to your liking.

Sauce
3 tbsp. Dijon mustard
1 tbsp. honey
1 tbsp. white wine vinegar
1/4 cup extra virgin olive oil
2 tbsp. dill – chopped

Place all ingredients in a bowl and whisk together well.