- Credit: Smoked salmon mousse with salmon eggs and dill
- Credit: Wild-rice kedgeree
- Credit: Smoked salmon and hot potato posh hash
- Credit: Baked eggs brioche with a piquant smoked salmon dressing
Recipe Of The Month: Smoked Salmon
Smoked salmon mousse with salmon eggs and dill (Serves 4)
250g sliced smoked salmon
175g cream cheese
Zest of ½ lemon
¼ tsp paprika
1 tbsp freshly chopped dill, plus extra sprigs to garnish
1 egg white
4 tsp crème fraîche
4 tsp salmon eggs
Slices of apple to serve
For the toast curls:
4 slices seeded bread
1- Oil four 150ml ramekins. Line each one with clingfilm, leaving 1cm of clingfilm hanging over the edge. Repeat with 50g smoked salmon per dish; again, leave some hanging over. Chill in the fridge.
2- Grate ¼ apple into a bowl. Chop the remaining salmon and add, along with the cream cheese, lemon zest, paprika and chopped dill. Season well and beat together with a wooden spoon.
3- Whisk the egg white until stiff and fold into the cream-cheese mixture, one spoonful first, followed by the rest. Divide this among the ramekins, then fold the salmon over the top, followed by the clingfilm. This can be done up to a day ahead.
4- For the toast curls, toast the bread, then remove the crusts and slice horizontally through the middle to make two thin squares. Scrape off any doughy bread from the untoasted sides, cut each square in half diagonally and gently grill the untoasted sides until the bread has curled up. Cool, then store in an airtight container (for up to three days).
5- To serve, unwrap the clingfilm and turn out each canapé onto a plate. Grate the rest of the apple or slice into matchsticks. On each parcel, place a spoonful of crème fraîche, the salmon eggs, a little apple and a sprig of dill, and serve with the toasts.
Wild-rice kedgeree (Serves 4)
2 tsp olive oil
4–5 shallots, finely chopped
¼ tsp each turmeric, chilli powder, ground cumin, ground coriander, white pepper
200g mixed basmati and wild rice
6–8 quails’ eggs
100g smoked salmon, torn into strips
175g hot smoked salmon, flaked
100g brown shrimps
50g smoked salmon to garnish
2 tbsp freshly chopped parsley
Pinch chilli powder (optional)
1- Melt the butter and oil in a pan, then gently sauté the shallots for 5 minutes until they start to soften. Stir in the spices with a large pinch of salt, add the rice and 500ml boiling water, and season well. Cover, bring to the boil, then turn the heat right down and simmer very gently for 20 minutes.
2- Cook the quails’ eggs in a pan of boiling water for 45 seconds to 1½minutes (depending on how hard boiled you like them), then plunge into a bowl of cold water to cool quickly. Peel off the shells.
3- Once the rice is cooked, use a fork to separate the grains, then stir in the smoked salmon strips, hot smoked salmon, brown shrimps and parsley.
4- Divide among four plates, then top with the extra smoked salmon and the eggs. For a slightly spicier kedgeree, sprinkle over a little chilli powder.
Smoked salmon and hot potato posh hash (Serves 4)
For the horseradish mayonnaise
2 egg yolks
200ml light olive oil
1 tsp grated horseradish
Juice of ¼ lemon
600g new potatoes, peeled
100g kale, finely chopped
1 small romanesco cauliflower, cut into florets
2 tbsp olive oil
1 red onion, finely sliced
1 tsp ground coriander
100g smoked salmon, cut into strips
1 lemon, cut into wedges, to serve
1- To make the mayonnaise, whisk the egg yolks with a balloon whisk or electric hand whisk to break them down. Add a drop of the oil and whisk in; then add the rest of the oil very gradually until the mixture emulsifies and thickens. Stir in the horseradish and lemon juice, then season with a little salt.
2- Cook the potatoes in boiling, salted water for 10 minutes until just tender, adding the kale and cauliflower for the last 3 minutes. Remove the kale and cauliflower with a slotted spoon to drain, then set aside. Drain the potatoes and slice into wedges.
3- Heat the oil in a pan and stir-fry the red onion for 5 minutes over a medium heat until it starts to soften and turn golden. Stir in the coriander, add all the cooked vegetables and season well. Cook for 5–10 minutes until the edges of the potatoes crisp up and turn golden.
4- Gently fold in 50g smoked salmon, then divide the mixture among four plates.
5- Top with the remaining smoked salmon, along with a spoonful of mayonnaise, and serve with the lemon wedges.
Baked Eggs brioche with a piquant smoked salmon dressing (Serves 4)
4 brioche buns
4 medium eggs
For the dressing:
1 shallot, finely chopped
Juice of ¼ lemon
3 tsp non-pareil capers in vinegar
3 cornichons, finely chopped
100g smoked salmon, finely chopped
3 tsp finely chopped chives
1- Preheat the oven to 190°C/375°F/Gas 5. Line an oven tray with baking parchment.
2- Slice the tops off the brioche buns, then scoop a large spoonful out from the inside of each base. Place the bases on the tray and crack an egg into each hole, adding enough white to fill to the top.
3- Bake for around 20 minutes until the white is set – the yolk should be firm on top, but still runny inside. About halfway through, place the brioche “lids” on the baking sheet in the oven.
4- Put the shallot in a bowl with the lemon juice and 1 teaspoon vinegar from the jar of capers. Set aside to marinate.
5- When the egg is cooked, drain the shallots,
then combine with the capers, cornichons, smoked salmon and 2 teaspoons chives, and season well.
6- Divide the mixture evenly among four large spoons and place each spoon on a plate. Put one baked brioche, with its lid, onto each of the plates, sprinkle with the remaining chives, and serve.
Recipes written by Emma Marsden.