Pickled salmon with cucumber and capers
This is a really easy dish to get together and one that will bring you a huge amount of flavour and taste. Be sure to do the necessary preparation in advance and that will leave you enjoy the dish at your leisure and why not take it outside al fresco.
WHAT YOU NEED
Some skinned fresh salmon
capers to dress the plate
300ml white wine vinegar
60g sugar
100ml extra virgin olive oil
half a cucumber
1 banana shallot
4 radishes
Small bunch of coriander
Seasoning
WHAT TO DO
Season the wild Alaska salmon with salt and pepper and leave for 10 minutes. In a saucepan, pour in the vinegar, olive oil and sugar and heat until the sugar dissolves. Leave until cool.
Dice the salmon into cubes and place in a glass or stainless steel tray. Make sure that they are not piled on top of each other.
Peel the cucumber and finely slice on a mandolin. Scatter over the salmon. Peel the shallot and slice into thin rings. Add to the salmon and cucumber. Add the capers.
Once the pickling liquid is cool, pour over the salmon and vegetables. Leave in the fridge for at least four hours.
To serve, place some cubes of salmon on a plate, add a few shallot rings and cucumber, then the capers. Finely slice the radish and scatter over the plate. Garnish with coriander leaves and drizzle over the pickling liquid.
Seared scallops
THIS is a really great dish to celebrate scallops and some good quality Parma ham. The recipe calls for the scallop shells, but that is just for presentation if you can get your hands on some. If not, just use small dishes and serve them as bitesize treats.
WHAT YOU NEED
6 scallops
6 slices of Parma Ham
Roughly chopped pine nuts
Roughly chopped pistachios
Salt and pepper
For the gremolata
Finely grated zest of 1 lemon
1 garlic clove, crushed
4 tbsp finely chopped flat parsley
3 tbsp olive oil
WHAT TO DO
Mix together all the ingredients for the gremolata and season to taste
Season the scallops and season them before searing on a hot pan for 1 minute on each side and slice each in half and place in a scallop shell, spoon over a little gremolata and then top with pine nuts and pistachios. Finish with a slice of Parma Ham.
