ize larger than you want for the finished mille-feuille.).
ousse with bits of pink salmon in it.
Add salt
arlic.
Season.
Cook for a further minute, then remove
Cook pasta in boiling salted water until tender. Rinse under cold water until cool then drain.
Meanwhile, combine salmon in a large serving bowl with arugula, avocado, cucumber, fennel and capers.
To make the lemon-mustard dressing, whisk together mustard, sugar, olive oil and lemon juice. Add to salmon mixture along with pasta and toss to combine.
For the fritter mixture, combine the
For the fennel remoulade, trim fennel, reserving small fronds. Using a mandoline or sharp knife, thinly slice fennel and place in a bowl. Add mayonnaise, mustard, capers and lemon juice and stir to combine.
Spread bread with butter. Place smoked salmon slices on bread. Top with fennel remoulade, onion, salmon roe and reserved fennel fronds. Serve.
adding more flour if needed for a smooth consistency. Divide the
go through the whole recipe here, but you can use
Reduce the heat and simmer for 15 mins. Drain, reserving the
Cover and allow to rest for 20 mins.
Heat a
Cook the pasta according to the package instructions. Add the sugar and 2 tbsp of the lemon juice to a pan of water, bring to a boil and cook the asparagus for about 5 mins.
For the dressing, whisk together the honey, mustard and remaining lemon juice, stir in the dill and season with black pepper.
Drain the pasta and asparagus and rinse under cold water. Mix with the dressing and set aside for about 10 mins. Gently stir in the smoked salmon and lettuce. Arrange on serving plates and serve with the reserved dill.
Preheat oven to 400\u00b0.
Combine cream cheese, Parmesan, hot sauce, lemon juice and pepper in food processor.
Cut smoked salmon into 32 small pieces and place a piece in each toast cup. Spoon about 1 1/2 to 2 teaspoons of cheese mixture over salmon and top with dill.
Bake approximately 5 minutes.
Serve warm.
rom their skins.
Meanwhile, for herb vinaigrette, blend or process
Preheat oven to 180c.
Heat the oil in a small pan, add the onions and garlic and saute about 2 minutes.
Remove from the heat and add the herbs.
Whisk the eggs and cream together, add the smoked salmon and cooled onion/garlic mix.
Stir well and pour into a greased loaf pan.
Bake 20 minutes.
Top with the cheese and salt and pepper and return to the oven for about 10 minutes more, or until set.
Serve hot, topped with sour cream if you wish.
aucepan of salted boiling water for 20 mins, or until tender
Smoke the salmon steaks over medium heat, using
bout 1/3 of the salmon over the plastic wrap, overlapping
ill, Old Bay Seasoning, tomatoes & smoked salmon. Cook 3 minutes. Then add
Heat half butter and oil in a large skillet on high heat. Saute onion for 1-2 mins, until tender. Stir in curry paste and cook for 30 seconds, until fragrant.
Stir in 3 cups water, rice and tomatoes. Bring to a boil. Reduce heat to low; simmer, covered, for 10-15 mins, until water has absorbed.
Gently stir salmon and remaining butter. Serve topped with eggs, onion, dill and capers. Accompany with lemon wedges and toast.
Bring stock and 2 cups water to a boil. Add potatoes and leek, bring to a boil then simmer for 10-15 mins, until very tender.
Mix 6 tbsp soup liquid with cream cheese and horseradish until smooth. Mash the soup using a potato masher until it is chunky. Mix 1/2 the cream cheese mixture into the soup. Divide between 4 bowls then swirl in the remaining cream cheese. Arrange the salmon in each bowl then sprinkle with chives and black pepper.