Advertisements
Feeds:
Posts
Comments

Posts Tagged ‘Horseradish’

Salmon & horseradish burgers

These are great for a Friday night supper or weekend lunch. Really light & tasty.

Wine Suggestion: Chateau Pesquié make a lovely, fresh Chardonnay in the Ventoux. It helps that it’s the coolest part of the southern Rhône as it tastes lovely and fresh like a good Maçon Chardonnay. Refreshing, unoaked and easy; perfect for a Friday after a long week at work.

Salmon & horseradish burgers – serves 4

  • 4 skinless salmon fillets (about 500g)
  • 1 tbsp creamed horseradish
  • zest of 1 lemon & 2 tsp juice
  • small handful of dill, chopped
  • 1 tbsp vegetable oil
  • 4 tbsp mayonnaise
  • 4 crusty rolls, split
  • 85g watercress
  • 25g cucumber, sliced
  • 4 radishes, thinly sliced

Put the salmon, horseradish, lemon zest and half the dill in a food processor, season and whizz to a fine paste.

Shape the mixture into 4 burgers. Heat the oil in a large frying pan and cook the burgers for 4 minutes on each side or until golden.

Meanwhile, mix the rest of the dill with the mayonnaise and spread some onto the base of the rolls. Toss the watercress with the lemon juice and put a handful on top of each roll base. Top with a burger and garnish with slices of cucumber and radish.

(Original recipe from BBC Good Food)

Advertisements

Read Full Post »

Smoked Salmon, Horseradish & Dill Crostini

Do try this. It looks like regular smoked salmon crostini but the balance of ingredients is perfect, including the rather generous portion of salmon per toast. Don’t be tempted to scrimp on either quantity or quality!

Wine Suggestion: excellent with sparkling – your choice of Crémant, Champagne, or your local version. Just make sure that it a fresh, more acidic style … Prosecco need not apply as it doesn’t have enough zing for this. Tonight the Soalheiro Espumante, a sparkling made from alvarinho in northern Portugal and wonderfully citrus, vibrant and refreshing.

Smoked salmon, horseradish & dill crostini – makes 20 crostini

  • 250g crème fraîche
  • 2 tbsp Dijon mustard
  • about 3 tbsp freshly grated horseradish
  • pinch of caster sugar (optional)
  • 1 French stick, cut into discs and lightly toasted
  • 500g thinly sliced top quality smoked salmon
  • 20 dill sprigs
  • lemon juice

Make the horseradish cream by mixing together the crème fraîche, mustard and horseradish. Season with salt and pepper and add a little sugar if it tastes tart.

Put a generous slice of salmon in each piece of toast and top with a spoonful of horseradish cream. Decorate with a sprig of dill. Add a few drops of lemon juice and some black pepper before serving.

(Original recipe from Polpo: A Venetian Cookbook (of sorts) by Russell Norman, Bloomsbury, 2012.)

Read Full Post »

This is the first of three side dishes which we served with a delicious baked ham (scroll down to see the other dishes and final result).

If you are having guests between now and Christmas we highly recommend this tasty menu (much of which can be prepared in advance). We served this up on a Friday night after work, as part of the Irish Foodies Christmas Cookalong,  and it was entirely hassle free.

We boiled the ham and roasted the beetroot the night before.

Menu to serve 8:

  • Ginger beer & tangerine glazed ham
  • Roasted beetroot with watercress & horseradish apple sauce
  • Chilli & tangerine braised lentils
  • Roasted cauliflower with garlic, bay & lemon

Roasted beetroot with watercress & horseradish apple sauce (to feed 8 as a side dish)

1kg raw unpeeled beetroot

2 apples, peeled and chopped

1 tbsp sugar

2 tbsp cider or red wine vinegar

6 tbsp freshly grated horseradish

4 tbsp soured cream

watercress

  • Heat oven to 180C (gas 6). Leave the beetroot whole – wash and pat dry.
  • Wrap individually in foil and roast until tender (1-2 hours depending on how big they are). Cool in the foil before peeling.
  • Heat a small frying pan and toss in the apples with the sugar and a tbsp of water. Cover and cook until mushy. Remove from the heat, add the vinegar and whizz in a food processor (or use a hand blender).
  • Stir the horseradish and sour cream into the sauce and season with salt.
  • To serve, cut the beetroot into wedges, put in a bowl and mix with the sauce. Serve on a bed of watercress.

Click here for original recipe from BBC Good Food.

Read Full Post »