THREE SMORREBROD RECIPES. 11/10/13
Smoked-salmon fishcakes and remoulade sauce; cold roast beef, horseradish and raw beetroot; and brown shrimp, baby gem, crème fraîche and dill.
INGREDIENTS METHOD

Serves 4-6

 

Smoked-salmon fishcakes and remoulade sauce

Remoulade is similar to tartar sauce and used as a garnish for fried fish, fishcakes and roast beef.

Makes 14 fishcakes

75g/3½oz mayonnaise, preferably home-made

150g/5oz crème fraîche or sour cream

2 tbsp cornichons, finely chopped

1 tbsp capers, roughly chopped

2 tsp Dijon mustard

Fishcakes

700g/1lb 8oz salmon fillets, skinned, pin bones removed, cut into chunks

125g/4½oz smoked salmon, roughly chopped

2 spring onions, ends trimmed, finely chopped

A handful of parsley leaves, finely chopped

2 tbsp yogurt

Juice of 1 lemon

A pinch of chilli flakes

100g/3½oz panko breadcrumbs

Olive oil

To serve

Rye bread slices

Butter

Purslane leaves

Very thin slices of apple

 

 

Cold roast beef, horseradish and raw beetroot

250g/9oz cold roast beef, such as topside or rump, thinly sliced

2 beetroots, peeled and thinly sliced

Horseradish sauce, preferably home-made

To serve

Rye bread slices

Butter

 

Brown shrimp, baby gem, crème fraîche and dill

1 head of baby gem

150g brown shrimp

5 radishes, thinly sliced

4 tbsp crème fraîche

A small handful of dill, chopped

To serve

Rye bread slices

Butter

 

Smoked-salmon fishcakes and remoulade sauce

Place all the fishcake ingredients except the olive oil in a food processor and blend until smooth. The mixture should be pretty dry; if not, add more breadcrumbs. Season with a little salt and pepper. Form into small ping-pong balls, then flatten slightly between your hands.

In your largest frying pan, heat a good splash of oil and fry the fishcakes (in batches if necessary) on each side until golden, about 90 seconds on each side.

Butter the bread and place a few fishcakes on top of each slice. Spoon over a little remoulade, sprinkle with a few purslane leaves, tuck in the slices of apple, then serve.

 

Cold roast beef, horseradish and raw beetroot

Butter the bread slices and drape over slices of beef. Tuck in a few beetroot slices, then generously spoon over the horseradish.

 

Brown shrimp, baby gem, crème fraîche and dill

Butter the bread slices, then place a whole baby gem leaf on each. Fill each leaf with a heaped teaspoonful of brown shrimp, then top with a few radish slices, a drizzle of crème fraîche and a scattering of dill.  

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05/04/14
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28/02/14
KOREAN JEON.
28/02/14
CHRISTMAS PALMIERS.
06/12/13
WILD MUSHROOM ARANCINI.
06/12/13
SPINACH AND CHEESE BOREKS.
06/12/13
PORK RILLONS.
06/12/13
SPICED GAME SAUSAGE ROLLS.
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MARINATED OLIVES THREE WAYS.
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BABA GHANOUSH.
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MOROCCAN EGG, POTATO & GREEN OLIVE PITTA.
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DEEP-FRIED OYSTERS WITH SEAWEED MAYONNAISE.
30/08/13
BACON CROQUETAS.
12/07/13
BROAD BEAN FALAFEL.
28/06/13
BEER-BATTERED FISH WITH PINE NUT TARATOR.
31/05/13
SPANISH TORTILLA.
17/05/13
EGG & SPINACH BRIK.
26/04/13
DEEP-FRIED BLOOD ORANGE SLICES WITH ANCHOVY & ROSEMARY SAUCE.
18/03/13
THREE SMORREBROD RECIPES. 11/10/13
Smoked-salmon fishcakes and remoulade sauce; cold roast beef, horseradish and raw beetroot; and brown shrimp, baby gem, crème fraîche and dill.
INGREDIENTS

Serves 4-6

 

Smoked-salmon fishcakes and remoulade sauce

Remoulade is similar to tartar sauce and used as a garnish for fried fish, fishcakes and roast beef.

Makes 14 fishcakes

75g/3½oz mayonnaise, preferably home-made

150g/5oz crème fraîche or sour cream

2 tbsp cornichons, finely chopped

1 tbsp capers, roughly chopped

2 tsp Dijon mustard

Fishcakes

700g/1lb 8oz salmon fillets, skinned, pin bones removed, cut into chunks

125g/4½oz smoked salmon, roughly chopped

2 spring onions, ends trimmed, finely chopped

A handful of parsley leaves, finely chopped

2 tbsp yogurt

Juice of 1 lemon

A pinch of chilli flakes

100g/3½oz panko breadcrumbs

Olive oil

To serve

Rye bread slices

Butter

Purslane leaves

Very thin slices of apple

 

 

Cold roast beef, horseradish and raw beetroot

250g/9oz cold roast beef, such as topside or rump, thinly sliced

2 beetroots, peeled and thinly sliced

Horseradish sauce, preferably home-made

To serve

Rye bread slices

Butter

 

Brown shrimp, baby gem, crème fraîche and dill

1 head of baby gem

150g brown shrimp

5 radishes, thinly sliced

4 tbsp crème fraîche

A small handful of dill, chopped

To serve

Rye bread slices

Butter

 

METHOD

Smoked-salmon fishcakes and remoulade sauce

Place all the fishcake ingredients except the olive oil in a food processor and blend until smooth. The mixture should be pretty dry; if not, add more breadcrumbs. Season with a little salt and pepper. Form into small ping-pong balls, then flatten slightly between your hands.

In your largest frying pan, heat a good splash of oil and fry the fishcakes (in batches if necessary) on each side until golden, about 90 seconds on each side.

Butter the bread and place a few fishcakes on top of each slice. Spoon over a little remoulade, sprinkle with a few purslane leaves, tuck in the slices of apple, then serve.

 

Cold roast beef, horseradish and raw beetroot

Butter the bread slices and drape over slices of beef. Tuck in a few beetroot slices, then generously spoon over the horseradish.

 

Brown shrimp, baby gem, crème fraîche and dill

Butter the bread slices, then place a whole baby gem leaf on each. Fill each leaf with a heaped teaspoonful of brown shrimp, then top with a few radish slices, a drizzle of crème fraîche and a scattering of dill.  

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