sh to form a bed for the salmon to sit on.
For the Salmon: Cut the salmon 8 slices, crosswise and lay
FOR JERK SALMON:
Combine all wet
For the Salmon:
Season salmon fillets on both sides with
For the Salmon: Preheat the broiler.
In
For the salmon en papillote:
Preheat the
For the limed sour cream: Combine
For the Salmon:
Preheat oven to 350\
For the salmon, remove all bones with a
In a small bowl, mix together the lemon zest, chopped dill, creme fraiche and Pernod. Season with salt and pepper and set aside.
Cut the rye bread into 24-30 bite sized squares, about 1 1/2in square. Spoon a small amount of the creme fraiche mixture on top of each square of bread. Cut the gravlax salmon into small pieces and arrange a piece on top of the creme fraiche.
Garnish with a small sprig of dill and a couple of strips of grated lemon rind.
Add 25g of Butter to a small sauti pan.
Add Chanterelles and shallots, cover with a lid and sweat for a few minutes.
Make a space for the salmon in the pan, add wine and fish stock.
Poach for 4-5 minutes, take out fish and keep warm.
Reduce cooking liquid by two thirds, take out mushrooms.
Cut butter into small cubes and whisk in to make sauce. Add lemon juice abd peas.
Return mushrooms, add broad beans and peas, check seasoning.
Place salmon on plate with sauce to the side I found this recipe on a site among others.
e boil and boil rapidly for 10 minutes. Then reduce
DIRECTIONS FOR POACHED SALMON: In a very large
(For the Poaching liquid, use the
reezer for 30 minutes.
Next use 2 can of salmon. I
Prepare the vinaigrette according to recipe #229445 by Chef Fordido.
For the Salmon:
Divide salmon into 4 pieces.
season the salmon with the
lanks in water to cover for at least 1 hour. Drain
For the salmon cakes, boil or steam the
Put the salmon fillets in a small frying