Grilled Salmon With Rosehip Sauce And Smoked Oyster Potato Cakes Recipes

GRILLED SALMON WITH ROSEHIP SAUCE AND SMOKED OYSTER POTATO CAKES

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.

SMOKED SALMON FISH CAKES

Steps:

• Flake salmon with a fork and place in a large bowl with potatoes, butter, and mustard and mix well.
• Add dill, parsley, chives, lemon rind and juice, salt and pepper and mix thoroughly.
• Divide mixture into eight portions and form into balls.
• Flatten each ball to about 1 inch thick.
• Dip each cake in flour, egg, and breadcrumbs thoroughly coating with each.
• Fry fish cakes in oil over medium high heat until golden brown and crispy about 5-8 minutes on each side.
• You can serve with a tartar sauce or some other condiment but really they are great just with a squeeze of lemon or a dash of tabasco.

GRILLED SALMON PATTIES

Steps:

• Combine cracker crumbs, egg, lemon juice, hot sauce, mustard, and paprika in a bowl; add salmon, stirring well. Allow the mix to stand for at least 5 minutes so that the flavors can join hands.
• Preheat a grill to 300 degrees F (150 degrees C). Line a grill pan with foil.
• Squeeze excess liquid from the mixture; this will allow the patties to hold together and turn that pretty golden brown. Form into patties.
• Cook on the preheated grill until golden brown and fish flakes easily with a fork, about 10 minutes on each side. Serve with honey mustard.

OUR FAVORITE GRILLED SALMON SAUCE

Steps:

• In a small saucepan, combine ingredients.
• Cook and stir until sugar is dissolved.
• Brush on salmon while grilling.

POTATO CAKES WITH SMOKED SALMON & CREAM CHEESE

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.

SMOKED OYSTERS ON TOAST

Steps:

• Preheat the broiler with oven rack 5 inches from the heat. Line a baking sheet with heavy-duty aluminum foil.
• Spread the butter evenly on both sides of the bread, and place on the prepared pan. Broil in preheated oven until deep golden brown, about 2 minutes per side.
• Spread 1 ½ tablespoons Deviled Egg Spread onto each toasted bread slice. Sprinkle evenly with chopped egg whites and diced celery. Cut each slice into 4 triangles.
• Top each triangle with smoked oysters and about ¼ teaspoon of trout roe. Garnish with chopped chives, and serve with lemon wedges and hot sauce.
• Serve with: Green salads; potato, tomato, or egg dishes; grilled vegetables

GRILLED SALMON WITH TARTAR SAUCE

Steps:

• In a small bowl, combine the first 10 ingredients. Pour into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine tartar sauce ingredients; refrigerate until serving. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Serve with tartar sauce.