Yarrow sea

ingredients:

• 225g smoked salmon
• 1 bunch of chives
• 6 tbsp thick crème fraiche
• 1 natural tuna box (150g)
• 1 cooked beetroot
• 10cl of fresh cream
• 4 tart apples like Granny Smith
• Juice of one lemon
• Salt, pepper, a pinch of curry

method:

Cut the smoked salmon into small cubes and set aside.

Chop chives, mix with sour cream, tuna, salt, pepper curry, book.

Mix beet with liquid cream, add a little water if necessary, season and keep in a bottle.

Wash the apples, remove the seeds with an apple corer, cut into thin slices, lemon juice and set aside.

mounting:

On an apple slice, place a spoonful of tuna mixture, sprinkle with smoked salmon cubes, then put another apple slice and repeat the process two or three times.

Dressage:

Place the millefeuille in the middle of the plate, decorate with sauce beet, and chives.

Smoked salmon toasts

ingredients:

• 1 ripe avocado
• 1 tablespoon crème fraîche
• 1 lemon
• 70 g radishes
• 3 sprigs of fresh dill
• 1 tablespoon cider vinegar
• 12-16 slices of crispbread or thinly sliced and toasted rye bread
• 200 g smoked salmon, from sustainable sources
• ½ a punnet of cress
• 1 handful of vein sorrel or other colourful baby leaves
• rapeseed oil.

method:

Halve, stone and scoop out the avocado flesh, then mash with the crème fraîche until completely smooth. If you're worried about it discolouring, add a small squeeze of lemon juice. Season with a little sea salt and ground black pepper, if you like.

Finely slice the radishes, then pick and finely chop the dill. Toss the radish slices with the dill, vinegar and a little pinch of salt.

Spread the avocado over the crispbread or rye toast slices, then top with slices of salmon.

Sprinkle over the radish slices, then finish with a scattering of the cress and leaves, and a drizzle of rapeseed oil.

Grilled Fish on Skewers

ingredients:

• 600 g thick firm white fish fillets, cut into 1 inch cubes (such as monkfish or cod)
• 1/2onion, very finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons fresh coriander, chopped
• 2 tablespoons flat leaf parsley, chopped
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 pinch saffron
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon lemon juice

method:

In a bowl mix all ingredients apart from the fish.

Add the fish to the marinade and make sure it is coated all over.

Leave to marinate for at least two hours, stirring from time to time.

Divide the fish onto four skewers. (Tip: If you use bamboo ones soak them in water beforehand to stop them from burning).

Place under a hot grill or onto the BBQ and leave for about 8 minutes or until cooked through.

Turn only once.

Shrimp pil pil

ingredients:

• 1kg of shrimp (scampi with exp)
• 3 Tomatoes.
• 2 cloves garlic.
• a small bunch of parsley and coriander.
• sel according to taste
• 1/2 Bedroom white pepper
• 1/2 Bedroom paprika.
• 1/2 Bedroom cumin
• a pinch of pepper as strong taste
• 3 Tbsp olive oil
• oregano.

method:

In a pan put the oil, cut the tomatoes into small cubes add salt and garlic and saute a little over a low heat then ajoutter pepper, cumin, paprika, hot pepper, parsley and cilantro chopped, leather leave 10 minutes, stirring from time to time.

Add the shrimp and let 10 min leather.

sushi rice

sushi rice is the full recipe and very easy; just a few simple steps.

ingredients:

• 3 cups of sushi rice
• 3cups of water
• 1/2 cup of rice vinegar
• 2 tablespoon of sugar
• 2 teaspoon of salt

Method:

First prepare the seasoning;heat rice vinegar with sugar and salt in a stove pot or microwave, and stir until dissolved.
Cook rice in a thick bottom pot or rice cooker;
Once ready, transfer rice to wooden or plastic container; do not cover.
While hot, pour seasoning evenly over rice and mix with wooden spoon for 1-2 minutes.
Before using, let rice cool down to room temperature by the window or fan, not in the refrigerator.