- 2 12 ounces fresh or frozen Salmon Fillets
- 3/4 cup frozen apple juice concentrate, thawed
- 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon salt
- 4 - 6 alder or pecan wood chunks
- 2 tablespoons Apple Jelly, melted
- Steamed beet greens or other fresh greens (optional)
MethodRinse fish; pat dry. Place fish in a shallow nonmetallic dish. For marinade, in a small bowl combine thawed apple juice concentrate, rosemary, pepper, and salt. Set aside 1/4 cup of the marinade. Pour remaining marinade over fish; turn fish to coat. Cover and marinate in the refrigerator for at least 1 hour or up to 2 hours.
- 200ml tub crème fraîche
- 3 tbsp hot horseradish sauce
- 1 tbsp vodka (optional)
- 2 tsp white wine vinegar
- 2 tbsp olive oil
- 1 tsp honey
- 250g pack cooked beetroot (not in vinegar), finely diced
- 8 large slices smoked salmon
- 24 red chicory leaves
- 60g baby rocket salad
- few snipped dill sprigs
- fingers of toast, to serve (optional)
- Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
- In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
- Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a ‘flower’. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.
- 1 tbsp juniper berry
- 1 tsp black peppercorn
- 2 lightly smoked salmon fillets (if you can't find them, normal salmon is fine)
- 2 tsp olive oil
- 1 orange
- 2 sticks rhubarb, shredded into thin batons
- large handful watercress
- 50ml extra virgin olive oil
- To start the salad, slice the top and bottom off the orange, then cut away all the zest and pith. Holding over a bowl, cut the segments free by slicing between the membranes, catching all the juices and segments. Add the rhubarb to the bowl, then allow to stand for 15 mins.
- Meanwhile, roughly grind the juniper berries and peppercorns using a pestle and mortar. Put the salmon on a baking sheet, rub the flesh with oil, then spread on the crushed juniper mix. Heat the grill to medium and cook the salmon for 6-7 mins, making sure the rub doesn’t burn.
- To finish the salad, add watercress and extra virgin olive oil to the rhubarb and orange, give it a good stir, then serve with the salmon.
- juice ½ lemon
- 6 tbsp light mayonnaise
- small bunch dill, chopped
- 1 fennel bulb, halved and thinly sliced
- ½ cucumber, peeled lengthways into ribbons
- 2 tbsp white wine vinegar
- 1 tbsp olive oil
- 40g bag watercress leaves
- 200g pack peppered hot smoked salmon fillet
- Mix together the lemon juice, mayonnaise, a little of the dill and some seasoning, then spoon into a ramekin. In a large bowl, mix together the remaining dill, fennel and cucumber, season, then drizzle over the vinegar and oil.
- Put the watercress on 2 plates and top with the fennel salad. Flake the salmon on the side and serve with the lemon mayo.