01-15-2005, 02:20 AM
[center][font "Verdana, Arial, Helvetica, sans-serif"][#0000ff][size 2]Scottish Cooking, Speyside Salmon
with Cucumber and Coriander Dressing[/size][/#0000ff][/font][/center]
[font "Verdana, Arial, Helvetica, sans-serif"][#0000ff][size 2]Recipe[/size][/#0000ff][/font][font "Verdana, Arial, Helvetica, sans-serif"][size 2]
4oz akinless fresh salmon steaks
coarse rock salt
finely chopped fresh dill and coriander
zest of lemon, orange & lime
extra virgin olive oil
soft brown sugar
Aberlour single malt whisky [/size][/font][font "Verdana, Arial, Helvetica, sans-serif"][/font][font "Verdana, Arial, Helvetica, sans-serif"]
[#0000ff][size 2]Dressing to accompany the salmon[/size][/#0000ff][size 2]
Crème fraiche, 500ml
Finely diced cucumber
Chopped coriander
Salt & pepper
Lemon juice
Finely chopped chives[/size][/font]
[font "Verdana, Arial, Helvetica, sans-serif"][#0000ff][size 2]Method[/size][/#0000ff][/font][font "Verdana, Arial, Helvetica, sans-serif"][size 2]
Place the salmon steaks in a tray and cover them with sea salt for 24 hours. Remove the salt by washing in cold water, dry well and lay in a serving trat. Liberally sprinkle with whisky. Sprinkle them with the herbs, zest and soft brown sugar. Season with fresh black pepper. Lightly cover with extra virgin olive oil and leave for 24 hours. Serve with a good homemade brown bread.[/size][/font]
[signature]
with Cucumber and Coriander Dressing[/size][/#0000ff][/font][/center]
[font "Verdana, Arial, Helvetica, sans-serif"][#0000ff][size 2]Recipe[/size][/#0000ff][/font][font "Verdana, Arial, Helvetica, sans-serif"][size 2]
4oz akinless fresh salmon steaks
coarse rock salt
finely chopped fresh dill and coriander
zest of lemon, orange & lime
extra virgin olive oil
soft brown sugar
Aberlour single malt whisky [/size][/font][font "Verdana, Arial, Helvetica, sans-serif"][/font][font "Verdana, Arial, Helvetica, sans-serif"]
[#0000ff][size 2]Dressing to accompany the salmon[/size][/#0000ff][size 2]
Crème fraiche, 500ml
Finely diced cucumber
Chopped coriander
Salt & pepper
Lemon juice
Finely chopped chives[/size][/font]
[font "Verdana, Arial, Helvetica, sans-serif"][#0000ff][size 2]Method[/size][/#0000ff][/font][font "Verdana, Arial, Helvetica, sans-serif"][size 2]
Place the salmon steaks in a tray and cover them with sea salt for 24 hours. Remove the salt by washing in cold water, dry well and lay in a serving trat. Liberally sprinkle with whisky. Sprinkle them with the herbs, zest and soft brown sugar. Season with fresh black pepper. Lightly cover with extra virgin olive oil and leave for 24 hours. Serve with a good homemade brown bread.[/size][/font]
[signature]