Lox Wrap

Ingredients

1/2 cup cream cheese, softened
2 tablespoons capers, drained and slightly chopped
1 tablespoon prepared horseradish
pepper
Two 10- or 11-inch flour tortillas: garden vegetable or spinach flavour
1 cup (about 6 ounces) gravlax or smoked salmon, cut into thin strips
2/3 cup peeled and chopped cucumber
1/2 cup chopped fresh fennel
1/4 cup chopped fresh dill
2 tablespoons chopped red onion
2 teaspoons extra virgin olive oil

Method

1. Combine the cream cheese, capers, horseradish, and 1/8 teaspoon pepper in a small bowl.
2. Divide among the tortillas and spread evenly over each tortilla, leaving at least a 1-inch border around the edge.
3. Mix together the remaining ingredients in a medium bowl.
4. Divide the salmon mixture among the tortillas and wrap.

Makes 2 servings.

Source: Wraps

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Halibut Larded with Smoked Salmon and Sauce Albert

Ingredients

7 oz smoked salmon, in one piece
4 halibut fillets, 5-1/2 oz each, skinned
good pat of butter
3-1/2 oz pearl (baby) onions, peeled and left whole
1 romaine lettuce, shredded
1-2/3 cups shelled peas, fresh or frozen
1 tablespoon olive oil

Sauce

1 tablespoon olive oil
2 shallots, finely chopped
1/3 cup peeled and grated fresh horseradish, or 2 tablespoons horseradish relish
2 tablespoons dry white wine
2/3 cup (double) cream
2 teaspoons fresh lemon juice
sea salt and freshly ground black pepper

Method

1. Partially freeze the salmon, then cut into 16 long, thin strips, each about 1/4 inch x 4 inches.
2. Trim each halibut fillet into a neat rectangle.
3. Grip a strip of salmon in a larding needle and pull the strip through a halibut fillet lengthwise. Repeat three times. Pull four strips of salmon through each of the remaining fillets in the same way. Trim the edges, then set aside in the refrigerator.
4. Make the sauce. In a saucepan, heat the oil and gently sauté the shallots with the fresh horseradish, if using, for about 5 minutes, or until softened but not colored.
5. Add the wine and cook for a minute or two until almost evaporated.
6. Pour in the cream, adding the horseradish relish, if using, and season. Bring to a boil, then simmer for 2 minutes, Strain through a strainer (sieve). Check the seasoning and add the lemon juice. Strain into a small saucepan and set aside to reheat later.
7. Heat the butter with about 3 tablespoons of water in a saucepan. Add the pearl onions and cook for about 5 minutes, until softened. Add the shredded lettuce and stir. Cover and cook for about 3 minutes, until wilted.
8. Add the peas and cook for another 3 minutes, then season to taste. Drain and set aside.
9. Cook the fish. In a large, nonstick skillet or frying pan, heat the oil, and pan-fry the fillets for about 3 minutes on each side, until just cooked. Season lightly on each side.
   Reheat the sauce and the vegetables to serve with the fish

Makes 4 servings.

Source: Passon for Seafood

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Teriyaki Fish

Ingredients

2 pounds haddock fillets
1 egg
1 teaspoon salt
2 cups cornflake crumbs
1 cup vegetable oil
2 green peppers, cut into 1-1/2-inch squares
6 pineapple slices, cut into quarters
1 cup mashed jellied cranberry sauce
1/2 cup naturally brewed soy sauce
1/3 cup cider vinegar
1/3 cup dry sherry
2 cloves garlic, mashed
1 teaspoon ground ginger or 1 tablespoon grated fresh gingerroot
hot white and wild rice

Method

1. Cut fillets into 1-inch cubes. Beat egg and salt. Dip cubes into egg mixture, then roll in crumbs, pressing firmly to make crumbs adhere.
2. Heat oil in a large skillet over medium high heat and fry fish cubes until brown on all sides. Remove and drain on paper towels.
3. Pour off oil in skillet reserving two tablespoons and wipe skillet clean. Place the 2 tablespoons of oil back into skillet and sauté green pepper for 5 minutes.
4. Add pineapple and remaining ingredients except rice. Simmer for 5 minutes.
5. Pour mixture into chafing dish. Add fish cubes and spoon sauce over them. Keep hot over warmer.

Makes 6 servings.

Source: Meals in Minutes

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Escabèche of Sardines

Ingredients

6 sardines, about 10-1/2oz each, whole or filleted, with skin on
scant 1/2 cup olive oil
1 large shallot, thinly sliced
1 medium carrot, thinly sliced
1/2 teaspoon coriander seeds, lightly crushed
1 whole star anise
good pinch saffron strands
1 teaspoon white wine vinegar
1 teaspoon balsamic vinegar
chopped fresh parsley to garnish
sea salt and freshly ground black pepper

Method

1. This recipe is easiest made with simple fillets of sardine. However, if you prefer to serve the fish as butterfly fillets, have yor fish dealer gut and clean the fish as normal. Remove the heads and fins. Slit the fish wide open down the belly side and lay, spread out, on a board, flesh side down, Press down firmly on the backbone, then turn the fish over and pull out the whole skeleton with yor fingers, snipping it at the tail (leave the tail on if you want), The skeleton should come away easily. If using fillets, trim the edges and pull out any pin bones you find.
2. Season the fish. Heat a nonstick saucepan until just smoking, then add 2 tablespoons of the oil and heat again, Cook the fish, side down, for about 2 minutes. Flip them over and cook for another 2 minutes, or until just cooked. Transfer to a serving dish and let cool.
3. Wipe out the pan and heat half the remaining oil. Gently saute the shallot and carrot with the coriander, star anise, and saffron for about 5 minutes, or until soft
4. Add the two vinegars and the remaining oil. Bring to a boil and check the seasoning. Spoon over the fish, making sure they are all equally covered. Let cool room temperature. Sprinkle with a little chopped parsley before serving.

Makes 4 servings.

Source: Passion for Seafood

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Panini with Gravlax, Cream Cheese and Chives

Ingredients

2 poppy and sesame seed bagels, cut in half horizontally
4 oz cream cheese
6 oz gravlax, finely sliced
2 tablespoons snipped chives
black pepper, plus extra to serve warmed hollandaise sauce, to serve

Method

1. Place the bagels, cut side down, on a sandwich grill. Without closing the lid, leave them to toast for 2-3 minutes until golden. Remove from the grill.
2. Spread the bases with the cream cheese and then top with the gravlax. Scatter the snipped chives over the bagel and season with black pepper.
3. Top with the lids and return to the sandwich grill. Lower the top plate and toast for 2-3 minutes, or according to the manufacturer’s instructions, until golden and crispy.
4. Serve immediately with warmed hollandaise sauce and a sprinkling of black pepper.

Makes 2 servings.

Source: Panini

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