Gail’s Cured Salmon (Gravadlax)

TRH Gail's Cured Salmon (Gravadlax)

Equal quantities of fresh Norwegian salmon pieces (400 g),
400 g white sugar,
400 g coarse salt.
Add 1/4 cup Brandy (optional ) 1/2 cup lemon juice.
Zest of 1/2 lemon.
Pack the fish pieces with coarse salt and sugar, add brandy and lemon zest and lemon juice.
Cover with a lid and place in fridge for 1 and 1/2 days to cure. Turning occasionally.
Wash fish well and dry in paper towels. Fish must be firm.
Spread a layer of prepared mustard over fish pieces add chopped dill ( – a handful ) crack of black pepper.
Slice thin slivers of salmon and serve with horseradish sauce or creme fraiche smoothed, add a chopped chilli and 1 clove minced garlic.
Garnish with rocket and baby tomatoes radishes and cucumber balls. Lemon wedges, baby spring onions. Croutons:
Take a bread roll slice into thin rings.
Toast with a little olive oil on a griddle. Serve with fish.

Prepared, Tried and Tested by: Gail Haselsteiner


Guest Blogger: THE MEDITERRANEAN MICWAVERO Original post: Original Post

We have our very first GUEST BLOGGER sharing one of her recipes with us.
Please check out her blog for more incredible recipes @

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Cathy’s Smoked Salmon Quiche

TRH Cathy's Smoked Salmon Quiche

225g flour
100g butter
pinch salt

Butter in food processor, mix little water till combine.
Knead it then in cling wrap into fridge to rest.
No need to blind bake….once rested knead and place softly into dish. Layer fine chopped onion cheese baby spinach more cheese capers.
Top with smoked salmon and cream cheese.
Roll ends of the pastry neat.
Mix 6 Jumbo eggs, 1 tablespoon organic veg stock, 200 ml milk 100 ml cream.
Cover the pie with the egg mix bake for hour at 170c
Add some jar asparagus too if you can find like I did in this one.

Prepared, tried and tested:  Cathy Price  (own recipe)

Poached whole salmon fillet with Asian flavors

Salmon fillet with Asian flavours

1 cup Shaosing rice wine
1 cup chicken stock
½ cup Chang’s Light Soy Sauce
½ cup Chang’s Oyster Sauce
2 tablespoons ginger, finely grated
2 tablespoons palm sugar, grated or chopped
4 whole star anise
2 strips (2cm × 4cm) orange peel, white pith removed from back or one orange piece, dried orange or tangerine peel
1 stick cinnamon
½ medium red chilli, sliced or finely diced
1 whole salmon fillet, skin on, pin bones removed
shredded spring onions, to serve

Combine all ingredients except the salmon and spring onions and bring to the boil, then gently simmer for 10 minutes to dissolve the palm sugar and integrate the flavours.
Place the salmon skin side down in a baking dish just big enough to hold it.
Pour the liquid over the salmon, and cover the dish tightly with foil.
Bake in a 200°C oven for 15 minutes then remove from the oven, and allow to rest for another 10 minutes without removing the foil.
Remove the foil and serve straight from the baking dish, or transfer to a serving platter, spooning cooking juices over the fish and topping with the shredded spring onion.

Recipe and image courtesy of Chang’s

Joy’s Curried Samon and boiled Sweet Potatoes

TRH Joy's Curried Samon and boiled Sweet Potatoes.jpg
1 large onion
Knob oF fresh ginger
2 cloves garlic
2 tbsp madras curry paste
1 tsp ground coriander
2 tbsp lemon juice
1 2/3 cup coconut milk
2 sticks lemon grass
Steak salmon, boneless
Salt and pepper
4 scallion to garnish

Roughly chop the onion.
Peel and finely chop the ginger, crush the garlic, put the onions, ginger, curry paste coriander, lemon juice and garlic in a food processor and blend together.
Add half of the coconut milk and blend until combined.
Pour remaining coconut milk into a wok or saucepan over medium heat add the spice mixture.
Chop the lemon grass into 5cm/2inch lengths and add to the pan. Stir and simmer for 5 minutes .
Add salmon to mixture and cook for 5 minutes adding water if necessary.
Season with salt and pepper.
Finely chop the scallions and dish out .

Prepared, tried and tested by:Joy Martin Smyth

Mona’s Stuffed Salmon

TRH Mona's Stuffed Salmon
2 half-pound salmon fillets (or a 1-pound salmon fillet)
1 tablespoon olive oil
1/3 cup sun-dried tomatoes, drained and chopped
3 cups baby spinach, loosely packed
1 cup fresh basil leaves, chopped
1/2 cup feta cheese crumbles
Sea salt and pepper, to taste

Preheat the oven to 375 F, and spray an oven-safe cooking dish with oil.

Make the Filling
Use a paper towel to dab some of the oil from the sun-dried tomatoes before placing them on a cutting board and chopping them.
Add the oil and chopped sun-dried tomatoes to a skillet over medium heat. Cook for 1 minute, stirring occasionally or until fragrant.
Add the baby spinach and chopped basil leaves to the skillet.
It’s OK if the skillet seems very full — the leaves will wilt and cook down. Stir occasionally until the leaves have completely wilted, about 3 minutes. Turn off the cooking element, and remove the skillet from the heat.
Add the feta cheese and stir until well combined with the other ingredients.

Prepare the Salmon
Place salmon fillets (or fillet) on a cutting board.
Use a sharp knife to carefully slice the salmon through the center, just until the knife almost reaches the other side.

Stuff the Salmon
Use a large spoon to distribute the stuffing into the centers of each of the salmon fillets. Carefully transfer the salmon fillets to the prepared baking dish.
Sprinkle with salt and pepper.

Bake salmon on the center rack of the oven for 20 to 30 minutes.
If the fillets started out thinner than 1 inch, it should take 20 to 25 minutes.
Salmon fillets that started out thicker than one inch will take closer to 25 to 30 minutes. Remove from oven, and use a spatula to serve alongside your favorite side dishes.

Prepared, tried and tested by: Mona Aumair

Joy’s Salmon Croquettes

TRH Joy's Salmon Croquettes

1/4 cup mayonaise
4 tbsp lemon juice, divided
2&1/2 dijon mustard , divided
1/4 cup finely chopped green onions
2 tbsp minced red bell pepper
1/2 tsp garlic powder
1/4 tsp salt
1 package of skinless, boneless pink salmon , finely chopped
1 large egg, lightly beaten
1 cup breadcrumbs
Oil for frying

For the sauce :
Dijon mustard
1 tbsp chopped parsely
1/2 tsp minced garlic
1/8 tsp salt
Half of mayo
Half of lemon juice
Mix all together and stir well in bowl

Method :
1. Combine 2 tbsp of mayonnaise, 1 tbsp of lemon juice and add next 7 ingredients followed by by egg, mix well to combine add breadcrumbs, shape into 8 (3″) patties.
2. Heat oil in a large skillet over medium heat, add patties cook 5 minutes per side or until browned.

Recipe by : allrecipes
Prepared, tried and tested by: Joy Martin Smyth‎

Salmon Pasta Bake

RHC Salmon Pasta bake

1 large tin pink salmon drained
1 small punnet mushrooms chopped
1 red capsicum (pepper) chopped
half packet pasta
1 onion chopped

1 cup milk
4 tablespoons flour
80 grams butter
4 tablespoons tomato sauce
1 tablespoon mixed herbs
salt and pepper to taste
2 cups grated cheese.
(I used 3 different cheeses, strong cheddar, Havarti and parmesan)
1 extra cup with cheddar cheese for the top.

Preheat the oven to 180C.
Cook pasta for 10 minutes according to instructions on packet.
Remove from heat and drain immediately.
In the same pot on a very low heat melt the butter now stir in flour stirring the whole time, flour must cook properly and then with a whisk add the milk whisking continually until smooth and creamy. Now add the spices and whisk till well blended, then add the tomato sauce and whisk again, now while whisking add the 2 cups of cheese and continue whisking till all cheese has melted. Remove from heat.
Now in a large bowl add drained salmon and flake with a fork then add then mushrooms, onion and capsicum mix well till everything is well combined. Now add the pasta to the sauce and lastly add everything to the pasta and still very well making sure everything is well coated. Spray an oven proof dish and pour mixture in dish. Place extra cheese to cover the top and coat with breadcrumbs.
Bake in oven for 35 minutes and serve right away.

Prepared, tried and tested by: Sadsac Sadsac


Salmon with lemon and black pepper

TRH Salmon with lemon and black pepper

Pan fry salmon in butter
Add salt, pepper and lemon while frying

Serve with home-made mayonnaise [blend of lemon juice (1 lemon), salt, pepper, avocado oil (1/3 cup), garlic and cilantro]
Serve on a bed of lettuce and tomato and sprinkle with parmesan cheese.

Source: Made it up
Prepared, tried and tested by: Alma Kirstein‎ posted to Recipe Hunter Cook