Es’s BBQ Salmon with Spaghetti Squash Dinner

Dinner salmon and spaghetti squash5

All in all this meal only took us ± 20 minutes to prepare from prepping to sitting down to an enjoyable meal. Continue reading

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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

CORIANDER & PAPRIKA SALMON WITH CHICKPEAS – FRESH TOMATO – BLACK OLIVES – ONION ATOP JASMINE RICE

GUEST POSTER – THE MEDITERRANEAN MICWAVERO
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 @
THE MEDITERRANEAN MICROWAVE

gueset postTRH CC thank you blog

 

Cathy’s Smoked Salmon Quiche

TRH Cathy's Smoked Salmon Quiche

Pastry:
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)