Category Archives: Fish

Step-By-Step Recipe: Three Cheese Smoked Salmon Rolls

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Christmas is still more than a month away but do these salmon rolls already make you think of the fancy dinner parties that are often thrown during the Christmas period, with all the delicate finger food displayed on long tables? I actually thought of making these after picking up a Waitrose magazine promoting their Christmas food packages, and cheese-filled salmon rolls were actually one of their more popular items. The advantage of making this at home is of course the lowered prices, but also the choice of your favourite cheeses paired with a smoked salmon you prefer! Hence I decided to try being slightly more creative with these classic salmon rolls, with the combination of three cheeses namely ricotta, mozzarella and pecorino romano! The interplay of different cheese textures is also interesting – A much less boring alternative to the usual salmon rolls with just cream cheese!

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We’re eating… Smoked Salmon & Clementine Arugula Salad in White Truffle Oil & Basil Vinegar Vinaigrette

Winter’s not exactly a good time to be having summery salads, but my body and stomach have been become a little wary of the heavy food brewing in the kitchen. Think stews and soups and a lot of hot chocolate! These days I’d been experimenting with homemade salad dressings and drizzles, and I’d come to the conclusion that homemade sauces are way tastier and healthier than their store-bought counterparts. What’s more, you get to customize the food to the exact taste you want it – How much better can this get?

For today, we have a smoked salmon and clementine salad with arugula (rocket leaves) which paired perfectly with a new baby in my cupboard – Basil White Wine Vinegar! It made a wonderfully light and delicate vinaigrette with some White Truffle Oil and a dash of whole-grain mustard. Yum! Enjoy the photos below:

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Short Recipe: Pan Seared Scottish Salmon with Lemon, Dill & Swedish Wild Garlic

A friend of mine recently commented that TummyTroll‘s recipes are rather big on salmon… I double checked and she seems right! Subconsciously we’d been gravitating towards salmon for our dosage of the sea. How not to, when there is an abundance of fresh fine salmon from Scotland a few hours up north? Pals of mine would know that I’m not a big fan of fish in general, but Scottish salmon has proven to be a keeper in my books – Firm, succulent flesh with a delicate sweet taste. Voila.

Edit: Here is a picture of the Swedish wild garlic. This is the dried variety. It’s not garlic per se – More of a variety of long-leaf chives. Also known as ramsons!

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Short Recipe: Green Tea Salmon

Green tea and salmon – sounds like a dodgy combination to you? Definitely not! For fans of green tea, for its health benefits in the form of antioxidants, or simply for its mild yet delightful taste, this is a great (not to mention simple) recipe for a main course. For a rice accompaniment, click here for a recipe. This food blogger has come up with an interesting idea of complementing green tea salmon with green coconut brown rice!

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Step-By-Step: “Salmon trapped in sea of Green Curry”

I know it’s sounding a bit ridiculous right now. What’s this… “Salmon trapped in sea of Green Curry”? What a mouthful. It’s basically just Salmon Wrapped in Spring Green Leaves, Baked in Whole-Grain Mustard & Thai Green Curry Sauce. And I think that’s a longer and even more annoying name so I’m going to stick to the wonky name I gave it.

Anyway this is one of my creative pursuits again. It might not appeal to the masses but I’m pretty sure this fusion dish with a Thai twist will gain some support from people who can’t stand the fishy odour in their fish. I’m a classic example – I love fish that’s fresh and prepared well, so bring on the sashimi, the fish and chips… But some fish are just too fishy for my liking. People like me would appreciate that the fragrance and richness of the Thai green curry masks fishiness absolutely well.

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