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Serves 8
60g (2oz) red caviar or lumpfish roe
60g (2oz) smoked salmon, chopped
125g (4oz) cream cheese at room temperature.
60g (2oz) butter, softened
1 tablesp finely chopped onion
2 tablesp cream
2 tablesp lemon juice
1 teasp Worcestershire sauce
Salt & freshly ground pepper
Dash of cayenne pepper
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Place all ingredients in a blender or food processor fitted with steel blade, process until smooth.
Taste and adjust seasoning.
Spoon into serving dish and chill for at least 1 hour.
Serve with sliced french bread or crackers.
Serves 8 as an appetiser.
How to make a small amount of luxury ingredients go a long way !
Serves 6
450g (1lb) Puff Pastry (thawed, if frozen)
Beaten egg, to glaze
Bunch of fresh chervil
Zest of 1 lemon
Salt & ground white pepper
150ml (1/4pt) sour cream
3 tablesp. capers, drained
100g (4oz) smoked salmon**
1 tablesp. red lumpfish roe
i tablesp. black lumpfish roe
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Preheat the oven to 200 C / 100F / Gas 6
Roll out the pastry and cut into 12 x 10cm (4in) long diamonds
Using a sharp knife or diamond shaped pastry cutter, cut out the centres from 6 diamonds to make diamond shaped pastry rims.
Brush the pastry rims with beaten egg and press egg side down, onto the pastry bases. Press the sides with a knife, then arrange on a dampened baking tray, with the sides touching to form a star. (see picture above)
Chill for 30 minutes then brush the rims with beaten egg and bake for 15 to 20 minutes. Allow to cool.
- Chop the chervil, reserving some whole leaves for decoration. Mix the chopped chervil, lemon zest and seasonings with the sour cream.
Arrange the pastry cases on a plate and spoon a few capers into each. Fill with the sour cream mixture.
- Cut the salmon into strips and lay along the centre of the filled pastry cases. Place a small spoonful of red and black lumpfish roe at the centre and outer points of the diamonds.
Garnish with the remaining chopped chervil.
**Smoked salmon may be replaced with smoked trout.
Serves 4
FOR THE PRAWN & LEMON DIP
50g (2oz) cooked, peeled prawns
1/2 lemon
150g (5oz) Mayonnaise
Ground black pepper
1 Whole cooked, unpeeled prawn (for garnish)
2 triangles of lemon, cut from lemon slice (for garnish)
FOR THE AVOCADO DIP
1 ripe avocado
150g (5oz) plain yoghurt
2tsp. Dijon mustard
Pinch cayenne pepper
FOR THE CHINESE DIP
150ml ( 1/4pt) sour cream
1 teasp. dark soy sauce
1 teasp. dry sherry
2 spring onions, sliced
75g (3oz) grated cucumber
FOR THE CRUDITES
100g (4oz) brocolli
100g (4oz) cauliflower
3 carrots, peeled
4 sticks celery
1 green pepper (capsicum)
1 pkt Tortilla chips
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For the Prawn & Lemon Dip:
Cut the prawns into small pieces. Grate the zest of the 1/2 lemon and squeeze the juice from the same half.
Mix the mayonnaise, lemon zest, lemon juice, chopped prawns and black pepper together.
Cover and chill. Garnish with the whole prawn and lemon triangles.
For the Avocado Dip:
Peel and halve the avocado. Remove the stone. Mash with a fork until smooth. Stir in the yoghurt and mustard.
Cover and chill. Sprinkle with pinch of cayenne before serving.
For the Chinese Dip:
Stir together the soy sauce, sour cream. sherry, onions and cucumber.
Cover and chill. Grind black pepper over before serving.
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Break the brocolli and cauliflower into florets.
Cut the carrots and celery into sticks.
Halve and seed the green pepper, then cut into strips.
Serve on a platter with tortilla chips and the dips.
Actually, at the time of writing this it is raining cats & dogs, cold, windy and miserable and cold food is the last thing on my mind!
But during Summer these crudites are a perfect, leisurely start to a meal.
Serves 6 to 8 depending on their appetite!
50g (2oz) butter
2 tablesp. flour
1/2 cup milk
1/2 cup cream
1/3 cup dry white wine
Salt & pepper to taste
1 teasp. french mustard
2 x 500g (8oz) cans red salmon, undrained
3 teasp. gelatine
1/4 cup water
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Heat the butter in a pan, add flour and stir until combined.
Remove pan from heat, add milk and cream, stir until well combined.
Return to heat and stir until sauce boils, reduce heat and simmer for 2 minutes.
Remove from heat, gradually stir in wine, season with salt and pepper, ad mustard and stir well.
Sprinkle gelatine over 1/4 cup water, when soft, add to white sauce.
Return pan to heat, stir for 4 minutes..... DO NOT BOIL !
Place sauce in a blender, after removing bones and skin, add undrained salmon. Blend on medium speed for 2 minutes or until smooth.
Pour into a serving dish, cover and chill overnight
This is positively delicious! I have a mould in the shape of a fish which I use for this. The unmoulded finished dish looks so elegant all it needs is a couple of sprigs of parsley laid alongside it on the serving plate and it looks spectacular.
