For the fritter mixture, combine the
aucepan of salted boiling water for 20 mins, or until tender
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.
For the crepes, place the flour
Directions for PINWHEELS:
Mix the cream
russels sprouts in boiling water for about 5 mins until almost
b>For each tortilla round spread cream cheese over all.
Lay smoked salmon
el cucumber. (Nota Bene: For a visual effect, use different
bowl and let stand for 10 mins. Place the plain
Reduce the heat and simmer for 15 mins. Drain, reserving the
arlic over a medium heat for 6-7 mins until softened
olds. Cut one-third of smoked salmon into very thin strips. Set
Cover and allow to rest for 20 mins.
Heat a
hen add the mayonnaise, Dijon, salmon, lemon juice and pepper. Add
eights or rice and bake for 10 minutes at 400 F
For the bread:.
Preheat the
eat. Cook onion, stirring occasionally, for 15 mins, until caramelized.
eat to medium and simmer for 10-15 mins, until tender
Season. Set aside for 5 mins.
For the sauce, combine dill
Mix the mascarpone, cream cheese, capers and chives, lemon zest and enough lemon juice to flavour it, but not enough to make it runny.
Season really well.
Spread the mascarpone mix over all the bread slices, then cover completely with a layer of salmon.
Put one bread slice on top of another, so you have a four separate stacks, each 2 deep (with smoked salmon on top).
Carefully cut each into 6 bite-sized squares with a serrated knife.
Dip the ends of the squares in chives and decorate with extra shreds of lemon zest if you like.