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Wednesday, September 15, 2021
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All raw, easy to prepare option am passionate about salmon. Vibrantly coloured with clean, subtle but rich flavours , our New Zealand king salmon is acknowledged worldwide as the king of the salmon species - the rarest species of salmon in the world. Its introduction into New Zealand was somewhat accidental. Our forebears tried to introduce Atlantic salmon here. This was the salmon they knew and loved from home. But all attempts to breed it here were unsuccessful. It is to our advantage that king salmon was the only species that thrived in our southern waters. Atlantic salmon is farmed in Norway, frozen , shipped to New Zealand , thawed and sold in supermarkets more cheaply than our own king salmon. For a simple , elegant lunch or dinner, serve this stylish smoked salmon platter. It's easy, beautiful , and no cooking
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JOAN BISHOP
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PHOTO: GREGOR RICHARDSON
SERVES 4-6 ,
300g-400 g smoke d salmon. I prefe r it in the piece , but slices are OK too. 50g baby salad greens 120g, ready to eat dried fi gs 1 large pear, about 200g half telegrap h c u c u m b e r , about
is required , simply arrange the
ingredients you have chosen on a large platter and serve with feta cream , a mixture of feta , cream cheese and fresh herbs. Surround the salmon chunks with an array of specially chosen ingredients that will complement and enhance the salmon. I like raw, fresh accompaniments, in season of course. No need to limit your platter to the combinations I have given here. You choose what you like. Peaches, apricots and watermelon are delicious when available. Both the salmon and the feta are salty so taste carefully before adding any salt. If convenient, the feta cream can be made up to two days ahead.
100 g
20 g Gruyere cheese (Swiss cheese) to garnish , fresh herb leaves Dressing 2 Tbsp extra virgin olive oil 2 Tbsp lemon juice Feta cream 150g Feta cheese , roug hl y chopped (I used salt reduced) two-thirds cup plain Greek style yogh u r t one third cup cream cheese one quarter tsp freshl y ground nutmeg 20g, about 2 handfuls of fresh herb leaves, choose fro m chives , dill , french tarragon , mint , oregano or thyme fresh herbs to garnish
Ti ps for cooking with salmon Fresh: Allow 125g to 150g per person Keeps in frid ge for 3-4 days but best eaten fresh
Keep whole salmon covered in foil or cling film and steaks or fillets in sealable p lastic bag in a bowl covered with ice
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Smoke d Salmon Platter Method
Make the feta cream first. Place all the ingredients in a food processor and process until the herbs are finely chopped , the cheese smooth and creamy and the mixt ure is well mixed Spoon into a serving dish, cover and chill until required. Bring to room temperature to serve. Garnish with a spri g or two of fresh herbs. To assemble the platter You will need a large, flat p late. If using salmon in the piece cut it into bite-sized chunks. If you have slices, roll then cut into pieces. Set aside.
Scatter the baby salad greens over the plate. Remove stalks from the figs and cut each fig in half throug h the middle so that you have two rounds , arrange the figs over the salad leaves. Peel , core, and quarter the pear and cut into slices. Artfully scatter the slices of pear over the serving p late. Peel the cucumber and slice lengthways into 4 long lengths. Chop the cucumber into small pieces (Don't have all your ingredients a similar size) and scatter over. Dice the cheese and add to
the plate. Finally, position the smoked salmon beautifully on top of the p latter. Make the dressing. Combine the oil and lemon juice in a screw top jar. Shake well and drizzle quite sparing l y over the p latter. Cover and chill if not serving immediately. Bring to room temperature to serve. Scatter fresh herb leaves over all. Serve with warmed ciabatta bread or baby new potatoes. At this time of the year a good substitute is Baby Golden Gourmet potatoes, available at supermarkets.
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Bring
Can be frozen in sealed freezer bags for up to six months Allow salmon to come to room temperature before cooking Smoked: Allow about 50g per person
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