Tag Archives: salmon

Salmon and Avocado Bites

15 Jun

S&A 1 The English summer has hit and the weather has been about as lovely as you could hope for in England with long warm evenings that call for . . . nay DEMAND . . . drinks and nibbles in the back yard. Now that the BH and I finally have a back yard worth speaking of that’s where I want to spend my time.  So the search for yummy nibbles that takes no time a all to prepare (who wants to spend time in the kitchen when you can be enjoying the sunshine) is on all over again, but I think I have a winner with this one.

SnA INGTo start take:

  • a packet of wonton skins (you can pick these up at any oriental grocer)
  • Cooked smoked salmon
  • an avocado
  • one or two spring onions (to taste)
  • Olive oil (and toasted sesame oil optional, again to taste)
  • Yuzu juice
  • Salt and pepper (to taste)

I have very recently discovered Yuzu juice   (thank you Waitrose) and I am more than a little in love.  Its tartness cuts right through the richness of both the salmon and the avocado without being too sharp and it adds a really nice oriental touch to the dish.

SnA WontonIn keeping with the oriental (ish) theme of these little yummies,  I decided to put the filling into wonton cups and not pastry cups.  This worked out really nicely as the wonton wrappers did not go soggy even though they were filled about two hours before serving. Heat your oven to 180°C .  Then brush a muffin tray with olive oil and then push the wonton wrappers into the tray to form little cups. Brush the pasty with a little more oil.

SnA WT crispPlace these in the oven and cook for about 8 to 10 minutes.  Keep an eye on these as they burn very easily.  If  you can’t find wonton wrappers or if you’re just feeling that industrious, check out Kitchen Simplicity’s blog on how to make them yourself here.

SnA Spring OnionWhile the wontons are browning,  make your filling.  Finely chop a spring onion, or two if you really like onions, and place in a bowl.

SnA AvoCube your avocado.  I’m going to let you in on a little secret.  If you want to know the best way to open, remove the pit and cube your avo, pay attention.  Take your sharpest knife and cut down until you reach the pit.  Then turn the avo keeping the knife touching the pit until the knife meets up with the original cut.  Put the knife down.  You should have a complete line running around the avo.  Take a side in each hand and twist and pull which should leave you with half avo in each hand.  Then take your knife and with some force,  but not too much, hit the pit.  Give the side of the avo with the pit in it a gentle squeeze and pull out the pit with the knife.  Now with the skin still on and not cutting through the skin, cut the flesh of the avo into cubes.  Then grab a spoon and scope the avo on top of the onion.

SnA FillingFlake the salmon with a fork and add to the avo and onion and then toss with a 50:50 mix of yuzu and olive oil.  You could substitute some of the oil with a little sesame seed oil for an extra flavour kick. Add salt and pepper to taste . To be fair at this point if you just wanted to eat this as a salad, no one would blame you.

SnA ReadyOr,  you could of course, take the filling and and add it to the wonton cups and sprinkle on a few sesame seeds to up the impressiveness of the dish.  I hope you and  your guests enjoy.

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Salmon en Croute

18 Aug

So the BH hasn’t been feeling well for the last two days.  Not well as in running a temperature of 39°C and unable to eat ANYTHING except for BRAT – Bananas, Rice, Applesauce  and Toast.  That’s two whole days of really boring cooking.  I tried gamely to eat the same things in sympathy, but I’m afraid I cracked this evening.  I needed both real food and to actually cook something that had more than one ingredient.  The problem was I needed to cook for one and in looking after the poor invalid I didn’t have time to go to the store, so I had to make do with what was in the fridge or freezer.  My needs being the mother of this creation, I give you my first attempt at an individual Salmon en Croute.  I don’t think it will be the last either.  This is honestly one of the easiest dishes I’ve put together and maybe it was the two day BRAT diet, but damn – it was tasty.

Take:

  • 2 fillets of lightly smoked salmon
  • 1 sheet of puff pastry
  • 100 gm of spinach leaves
  • 200 gm of cream cheese
  • 1 tps paprika
  • the zest of one lemon
  • salt and pepper to season
  • 1 egg (to make an egg wash)

If the salmon still has the skin on carefully remove with a really sharp knife and cut each fillet in half then preheat the oven to 180°C.

To make the cream cheese filling, add the cheese, spinach, lemon zest, paprika and salt and pepper to taste into the bowl of your food processor.

Process until smooth and creamy.  If any visible spinach stalks remain, remove them before continuing.

Now we get to assemble.  Roll out a piece of pastry until it’s large enough to cover the fish.  Then place two heaped tablespoons of the cream cheese filling in the centre of the pastry and place the salmon on top.

Brush the sides of the pastry with egg wash and then fold the two longer sides in. Then fold the two short sides in, so the pastry completely covers the fish and the filling.

Score the top on the pastry to allow the steam created from the cooking salmon to escape and place on a baking tray.  Brush with the remaining egg wash and bake for 20-25 mins until golden brown.  Seriously rich, seriously good!

oh.four.one.

the port elizabeth blogger

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