Grilled Salmon With Rosehip Sauce And Smoked Oyster Potato Cakes Recipes

Steps:

• Heat a large non-stick skillet over high heat. Add the speck, or bacon, to the hot pan. The pan needs to be very hot so that the speck is crispy. When cooked through and crispy, remove the speck and let drain on paper towels.
• Grate the potatoes on a mandoline adjusted to the julienne setting. Do not grate them ahead of time, or they will turn color. Wring the potatoes out with your hands to get rid of excess moisture. In a medium bowl, combine the shredded potatoes, thyme, pepper, and speck mixing with your hands. Add flour to the mixture to bind it. Form the potato mixture into 4 patties.
• In the same skillet, add enough oil for frying, plus the 2 tablespoons butter. Heat over high heat until oil is very hot. Add the potato cakes, making sure there is at least 1/2-inch between them. Cook for several minutes on each side, until golden brown and crispy on all edges, and cooked through in the middle. The amount of cooking time will vary based on the thickness of the potato cakes.
• Remove potato cakes from oil and let drain on paper towels. Season with salt while hot.
• In a medium bowl, whisk together the creme fraiche, honey mustard, lemon juice, and horseradish. Add the cilantro and chives, and stir to combine. Just before serving, add the salad greens to the bowl, and toss.
• To plate, put 1 potato cake on each of 4 plates. Top each potato cake with 3 slices of smoked salmon. Add a pile of greens with dressing on top of the salmon. Sprinkle salads with pepper, and garnish with lime wedges on the side.

Steps:

• For the Rosehip Sauce: Reduce stock by about 1/3 to intensify flavor (watch saltiness if using canned stock) add remaining ingredients and cook down until the consistency of light syrup.
• For the Smoked Oyster Potato Cakes: Combine all in ingredients for the oyster cakes in large mixing bowl by hand. With lightly floured hands, shape potato cakes. Brown on grill or saute with small amount of oil in skillet.
• TO ASSEMBLE THE DISH: Brush salmon lightly with olive or canola oil and grill to desired doneness. Serve with Rosehip Sauce spooned over salmon with Oyster Potato Cakes along side.

Steps:

• Heat oven to 220C/200C fan/gas 7. Prick the potatoes all over with a fork, then bake whole for 1 hr 20 mins or until crisp on the outside and fluffy inside. Set aside on a wire rack to cool. Reduce oven to 180C/160C fan/gas 4.
• Once the potatoes are cool enough to handle, cut in half and scoop out the flesh into a large bowl, discarding the skins. Mash the potato really well, then mix in two-thirds of the melted butter, all the flour and the bicarbonate of soda. Season well.
• Line a large (approx 35 x 25cm) baking tray with a piece of baking parchment and brush with half the remaining butter. Roll out the potato dough on a floured surface, then lay it on the lined baking tray - don't worry if it breaks, just push the pieces back together once on the tray. Brush the dough with the remaining melted butter and bake for 45 mins or until golden brown on the outside.
• Remove from the oven and allow to cool on the tray. Meanwhile, put the cream cheese in a large bowl and whisk until smooth and light. Stir in the double cream and lemon juice, and season well with black pepper. Spread the cream cheese mixture all over the surface of the cooled potato cake. Use a large, sharp knife to cut the potato cake into 30 squares, then top with the strips of salmon, the dill fronds, caperberries and lemon zest. Transfer to a serving platter and serve.

Steps:

• Heat gas or charcoal grill. In small saucepan, combine shallots, wine and 3 tablespoons lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 to 7 minutes or until mixture is reduced to about 2 to 3 tablespoons, stirring occasionally.
• Remove from heat. Stir in cold butter 1 tablespoon at a time until each is well blended. Stir in dill, chives and 1/8 teaspoon pepper. Cover to keep warm.
• In small bowl, combine oil and 1 tablespoon lemon juice; mix well. Brush over salmon fillets. Sprinkle with salt and 1/4 teaspoon pepper.
• When grill is heated, place salmon, skin side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once and brushing occasionally with any remaining oil mixture. If necessary, reheat butter sauce over very low heat, stirring constantly. Serve salmon with butter sauce.