Salmon needs no introduction. One of the healthiest among fishes, its pink-coloured flesh distinguishes itself from the rest. ‘Salmon’ is derived from the Latin word ‘salmo’ which means to leap.
Born in fresh water, they migrate to ocean and come back to spawn at their place of birth. The fish can make amazing journeys, sometimes moving hundreds of miles upstream against strong currents to reproduce. Salmon live along the coasts of the North Atlantic and Pacific Oceans.
Classified as an oily fish, salmon is healthy due its high protein, omega-3 fatty acid and vitamin D content. The flesh is generally orange to red, although white-fleshed wild salmon occurs. The natural colour results from carotenoid pigments in the flesh. Wild salmon get these carotenoids from eating tiny shellfish.
Smoked salmon is a popular preparation method, and it can either be hot or cold smoked. Due to its high price, smoked salmon is considered a delicacy and it’s a popular ingredient in canapes and finger foods, often combined with cream cheese and lemon juice, or combined with other fish.
Scrambled eggs and smoked salmon is another combination. Smoked salmon salad is a strong-flavoured salad, with ingredients such as iceberg lettuce, boiled eggs, tomato, olives, capers and leeks, and with flavoured yogurt as a condiment.
Salmon and fricassee salad
Serves 4
Ingredients
Smoked salmon 300g
Fricassee lettuce few sprigs
Whipped cream 3tbsp
Dill few sprigs
Lemon juice 1tsp
Caper 4-5no
Extra virgin olive oil to drizzle
Olive 4-5 no
Method
Wash and place fricassee lettuce in a salad bowl as a base.
Take whipped cream, add lemon juice and chopped dill leaves to it.
Take smoked salmon fillet and thin slice it and fold it round to make a roll.
Place on the fricassee bed and drizzle with prepared sour cream.
Place caper and olive on top and drizzle with extra virgin olive oil.
Serve cold as an appetiser or a salad along with choice of food.
Prawn cocktail
Prawn cocktail is a classic dish comprising steamed prawns served with Marie Rose Dip and salad greens. It was one of the most popular starters in Britain some years back. The sauce and its preparation vary from place to place but the main ingredient, the prawns, remains same although its size may vary from place to place. This dish is really simple
for anyone to prepare even without much experience in cooking.
Serves 4
Ingredients
Prawns, peeled (tail on) 20 no
Romaine lettuce, shredded 2 cups
Lime 1 no
Chives few sprigs
For Marie Rose Dip
Mayonnaise 5 tbsp
Creamed horseradish sauce 1 tbsp
Tomato ketchup 2 tbsp
Worcestershire sauce ½ tsp
Salt to taste
White pepper to taste
Method
Wash and clean the prawns and steam them for 8-10 minutes in a steamer or simmer them in salted water till cooked.
Chill the prawns using ice cubes and water to bring the temperature down and stop carry over cooking.
Combine all the ingredients required for the dip in a mixing bowl and mix well to get a smooth dip.
Shred the lettuce and place in a serving glass.
Arrange steamed prawns on the sides of the glass and drizzle prepared sauce on top, garnish with chives sprig and place lime wedge on the side.
