Serving ingredients: – 1 tbsp chopped parsley – 1/2 tbsp olive oil Method: 1 Remoulade 1.1 Chop onion, parsley and cucumber 1.2 Hard-boil and chop eggs 1.3 Mix well all remoulade ingredients and put it in the fridge for 10 minutes 2 Potatoes 2.1 Peel and boil potato 2.2 Mix boiled potato with chopped parsley and olive oil: ready for serving! 3 Plaice fillet 3.1 Whisk an egg in a plate 3.2 Put bread crumbles in a separate plate and mix with salt 3.3 Preheat some olive oil in the skillet 3.4 Dry plaice fillet with a paper towel 3.5 Toss plaice fillet first in eggs, then in bread crumbles, then put on the skillet 3,6 Fry plaice fillet for 3-5 minutes each side until golden at medium heat 4 Serve!
Serving ingredients: – fresh parsley Method: 1 Mustard sauce: combine sauce ingredients and mix 2 Asparagus with salmon 2.1 Wash and peel white asparagus 2.2 Boil asparagus in the pan with salmon for 14 minutes in salted water 3 Serve boiled asparagus and salmon with mustard sauce and chopped fresh parsley !
Filling ingredients: – 200g sour cream – 1 small red onion – 1 small zucchini – 200g smoked salmon – chopped dill for serving Directions: 1 Preheat the oven to 220C 2 Mix dough ingredients and knead the dough for 5 minutes 3 Roll out the dough into an oval 3-4mm height 4 Put the dough on the baking paper and bake at 220C for 8 min without a filling 5 Meanwhile chop onion, slice zucchini into rounds and slice salmon into stripes 6 Remove the baking tray from the oven, spread the sour cream over the dough, then add chopped onion, zucchini and salmon slices 7 Bake Tarte Flambée for another 10 minutes at 220C 8 Serve with chopped dill! 🙂
Method: 1 Grate Parmesan into a bowl and put in the fridge 2 Wash and cut scallion into thin rings, put in a separate bowl 3 Boil rice in salted water until ready and keep it warm while cooking salmon 4 Wash salmon and cut into 1-1.5cm cubes 5 Fry salmon for 5 min in olive oil at middle heat, add 33% cream and stew for another 5 min 6 Transfer the rice into the serving bowls and put the salmon over the rice 7 Sprinkle the dish with grated Parmesan, chopped scallion and black pepper 8 Serve !
Serving ingredients: – 30ml acacia honey – 100g smoked salmon – a few raspberries Method: 1 Wash spinach and squeeze it in a colander to get rid of extra water 2 Mash spinach in a puree with an immersive blender or in a food processor 3 Combine spinach puree, flour, Kefir, eggs, olive oil, sugar & salt: mix well until smooth 4 Pre-heat a non-sticking skillet with a small amount of olive oil (we need extra oil only for the first pancake!) 5 Fry pancakes until golden at medium heat 1-2 minutes each side 6 Serve the pancakes with smoked salmon, acacia honey and raspberries 7 Enjoy and have a great sunny Saturday !
Side note: These beautiful guys might be capricious as many beautiful creates are… That is why it is important to choose the right heat level when cooking them, but after a couple of failures you will be on the right road to their hearts 🙂
See, see how the sun has moved onward while we talked. Nothing can stop it in its course.
Ingredients (2 servings): – 180g salmon – 2 fresh quinces – 120g white rice mixed with wild rice – 3 garlic cloves – 2 tbsp butter for cooking quinces – 1tbsp olive oil for cooking salmon – a few sprigs of parsley for serving – 1/4 tsp salt – 1/4 tsp black pepper Method: 1 Salmon: 1.1 Wash salmon and absorb extra water with paper towels 1.2 Chop garlic cloves 1.3 Cook it for 4-5 minutes each side until golden in olive oil 1.4 Add chopped garlic cloves to the skillet 2 minutes before salmon is ready 2 Quinces: 2.1 Wash quinces and de-seed them 2.2 Slice quinces into 0.3-0.5 cm width pieces 2.3 Melt butter in the skillet 2.4 Stew quince slices for 15 minutes in butter at medium heat 3 Rice: boil it per instruction in salty water 4 Serve cooked salmon and quinces over the boiled rice: season with salt & pepper and decorate with chopped parsley 5 Enjoy!
Ingredients (2 servings): – 130g canned tuna fish – 120g Almette or another soft creamy cheese – 1/2 chopped onion – 1/2 finely chopped dill bunch – 1 teaspoon lemon juice – 1 teaspoon mayonnaise – pinch of salt & a bit of black pepper – 6-8 triangle slices of rye bread – one sprig of green onions for serving
Method: 1 Prepare tuna mixture = tuna fish + cheese + chopped onion + chopped dill + mayonnaise + lemon juice + salt + pepper 2 Cut rye bread into triangle slices and toast them if you prefer them toasted 😉 3 Put the tuna mixture on the slices, enjoy it and have a greatSunday !