SALMON RECIPES

 
   

Salmon Recipes

Cooking Salmon  
Salmon Spaghetti  
Asian Grilled Salmon
Salmon Burgers
Peppered Salmon
Manx Smoked Salmon
Salmon Teriyaki
Seared Salmon  
Spicy Salmon Broth  
Salmon Tagliatelle
Italian Poached Salmon
Grilled Salmon & Salsa
Marinated Salmon
Smoked Salmon Terrine  
Poached Salmon Salad
Salmon & Ginger Salad  
Salmon Fish Cakes  
Smoked Salmon & Rice
Grilled Salmon & Salad  
Salmon Flan  
Salmon in Cream  
Smoked Salmon Pate  
Salmon Kedgeree  
Salmon Fuseli  
Garlic & Herb Salmon  
Salmon en Croute  
Salmon Sweet Potato  
Salmon Tortilla Cones  
   

Smoked Salmon & Rice Salad Parcels

serves 2 - 4  time 30 - 60mins  

 

Ingredients

175 g (1 cup) mixed wild rice
8 slices smoked salmon
350 g Basmati rice
10 cm/4 in diced cucumber
225 g feta cheese, cubed
8 cherry tomatoes, quartered
2 tbsp mayonnaise
2 tsp fresh lime juice
1 tbsp chopped fresh chervil
Salt and ground black pepper
Lime slices, fresh chervil to garnish

Cooking Method

1. Cook the rice according to the instructions on the packet. Drain, turn into a bowl and allow to cool.

2. Line four ramekins with clear film (plastic wrap), then line each ramekin with two slices of smoked salmon. (Reserve any extra pieces of smoked salmon for the tops of the parcels.)

3. Add the cucumber, feta and tomatoes to the rice and stir in the mayonnaise, lime juice and chervil. Mix together well and season with salt and pepper to taste.
4. Spoon the rice mixture into the salmon-lined ramekins. Place any extra pieces of smoked salmon on top, then fold over the overlapping pieces of salmon so that the rice mixture is completely encased.

5. Chill the parcels for 30 to 60 minutes, then invert each parcel onto a plate, using the clear film to ease them out of the ramekins. Carefully peel off the clear film.

 
6. Garnish each parcel with slices of lime and a sprig of chervil.

The Cook's Bookshop

 

 

sitemap

privacy

 salmon recipes