Tag Archives: Smoked Salmon

Smoked Salmon, Parmesan Filo Wafers

Photo by Joanna Sellick

Photo by Joanna Sellick

Not many words to say here really!

In Adelaide, summer is in full flight and eating gets a little harder!

No one wants “difficult” especially when it’s hot out, people just want “easy” and this recipe is simple, tasty and appetising on a hot Australian summer day.

The use of the filo here is add texture and flavour of parmesan wafers, slightly cramelised and crispy with a slight salty flavour.  The honey counter balances the salt nicely and the cucumber cleans the palate so you can experience the next mouthful cleanly.

This filo wafer can also be used on cheese boards, just add an extra layer or two.  If you change the filo to puff pastry, cut it in long strips and twist it for bread sticks and eat it it with Parma ham and rock melon for a nice summer snack.

Smoked Salmon, Parmesan Filo, Cucumber & Cress Salad, Yoghurt Dressing

Serves 6

720gr Smoked Salmon

15 Sheets of Filo Pastry

150gr Melted Butter

150gr Parmesan Cheese

1tspn Aniseed – toasted on dry pan, slightly ground

1tsp Fennel Seeds – toasted on dry pan, slightly ground

1tsp Cumin Seed – toasted on dry pan, slightly ground

250ml Greek Yoghurt

100ml Creme Fraiche

1tbsp Honey

250gr Watercress – washed, long stems picked off

1 Cucumber

EVOO (Extra Virgin Olive Oil)

Method

For the filo wafers

  1. Turn the oven on at 180 degrees Celsius
  2. On a clean bench, spread out the one layer of filo pastry
  3. Brush the pastry completely with melted butter using a pastry brush
  4. Micro plane the parmesan cheese until a thin layer completely covers the surface of the filo
  5. Place another layer of filo on top of this, comepltely covering the first layer
  6. Repeat this process on the new layer of filo
  7. On the top of the third layer, brush with melted butter until completely covered, then sprinkle a little of each of the aniseed, fennel seed and cumin seed, evenly
  8. Place on a buttered roasting pan and bake for 8-10 minutes or until golden brown and crispy.  It should come out in sheets, break it into smaller wafers ready for service

For the Dressing

  1. Place the yogurt, creme fraiche and honey in a bowl and mix well with a rubber spatula
  2. Taste for balance and see if needs extra honey.  Should be honey sweet, no sweeter!

For the Cucumber

  1. Cut the ends off the cucumber the cut it in half so you end up with two even lengths
  2. Using a mandolin, slice the cucumber lengthways until you hit the seeds, then stop slicing (do not slice into the seeds, it juices out to much and does not hold it’s shape)
  3. Stack the cucumber neatly, one on top of each other as they come out of the mandolin
  4. Finely slice the cucumber across the length, ending up with match stick like batons of cucumber

Plate up

  1. You are going to layer the ingredients starting with a layer of filo wafer on the bottom
  2. Followed by a layer of slightly folded salmon (for height)
  3. Then some water cress
  4. Then a dollop of dressing
  5. Then another layer of filo wafer
  6. Another layer of salmon
  7. Then dressing and finally, the cucumber match sticks for garnish
  8. EVOO around the plate
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Avocado and Tomato Salsa

So many versions of salsas out there and I must say that there are some pretty good ones.  I use salsas like a sauce, a healthy version of a sauce.  Usually, a salsa will have tomatoes and red onions, all finely chopped into fine cubes and finished with herbs and a citrus of some kind or vinegars.  Like anything, every one has a version, there is no right or wrong way to make salsas.

Arguably, the Mexicans placed this type of sauce on the map, known to them as Pico de Gallo, made with fresh chilies, tomatoes and onion.  Refreshing addition to tacos but now as food evolves, salsas, it seems, gets used more and more as a sauce or condiment on other dishes like grilled meats, salads, fish and so on.  I love it on marinated chicken which has been grilled on a charcoal grill, stripped and mixed with salsa heavy with chopped chillies and fresh coriander then rolled in a grilled pita bread.  Makes my mouth water just thinking about it!

Photo by Jun Pang

Photo by Jun Pang

Avocado and Tomato Salsa

6 Large Ripe Tomatoes                       deseeded, cut into 1cm squares

3 Avocado                                           diced into 1cm squares

1 Small Red Onion                              diced into 1mm squares

1 Red Capsicum                                  diced into 1mm cubes

1 Bunch Coriander                              chopped fine

1 Bunch Parsley                                  chopped fine

1 Red Capsicum                                  diced into 1mm cubes

2 Limes

2 Tspn Olive Oil

Sea Salt

Cracked Black Pepper

500gr Smoked Salmon

1 Loaf Sour Dough Bread                    sliced 2 cm thick, oiled and grilled

Method

  1. Place the tomatoes, avocado, red onion, capsicum, coriander, parsley and capsicum in a large mixing bowl
  2. Season to taste with sea slat and black pepper.
  3. Moisten with olive oil
  4. To finish, zest the lime zest into the bowl and squeeze the lime juice in the bowl
  5. Place the smoked salmon on top of the grilled bread and sprinkle the avocado salsa on top

Photo by Jun Pang