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Tuesday, July 7, 2009

Dine Fine Starter : Smoked Salmon and Shrimp!

Who says you can't have fine dining at home? One can have a stab at gourmet-type dishes and enjoy it with a glass (or two) of wine. Weekdays could be very busy so once a week (like this) is not a bad habit for homecooked treats....(like the following, apparently!)


This DineFine menu is composed of :

Starter Sampler Platter : Smoked Salmon and Shrimp, Roasted Eggplant and Garlic Dip and Baked Oysters
Main : Black Pepper and Chili Crusted Blue Marlin Fillet served with Steamed Vegetables and Roasted Vine Tomatoes
Dessert : Citrus Chocolate Mousse with Mixed Berry Compote

How does that sound?

Easy!


Starter 1 : Smoked Salmon and Shrimp Starter with home made lemon-dill mayonnaise, served on a bed of rocket and lemon wedge.

To make the 'mayo' I used :
1 egg yolk, whisked on top of a double boiler (just avoiding salmonella!), juice of half a lemon, a slow steady drizzle of extra virgin Spanish olive oil until the mixture resembles mayonnaise! Throw in a handful of minced dill when done. Taste and make sure that the dill doesn't overpower the entire flavor.

Prepare ramekins by lining with cling film and layering a couple of thin slices of smoked salmon. Set aside.

Boil 80g of deveined shrimp until no longer transparent (takes almost just a minute), drain and cut into cubes. Depending on what flavor you would like to dominate, increase the proportion of smoked salmon versus the shrimp (equal proportions are also fine!). Shred the smoked salmon and mix with the shrimp and add the mayo to bind them together. Season to taste.

Place on top of the layered smoked salmon on the ramekin, making sure that it is compact, and refrigerate until set. Remember that salmon is a bit oily, so no particular need for an extra dressing (that's when the lemon wedge comes handy!)



Serve on a bed of fresh rocket and add a sprig of dill on top if desired (or an extra sprinkling of red chili flakes if you can't help it!)



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