Smoked salmon and shrimp parcels

Tags

appetizer, hors d'œuvres, lunch, salad, salmon, shrimp, smoked salmon

These delicious flavor packed parcels are so easy to make and perfect for serving as a starter or light snack at a party.

Serves 6

Ingredients:

• 225 g / 8 oz cooked peeled prawns
• 3 tbsp mayonnaise
• 3 tbsp Greek yogurt
• 1 tbsp dill, finely chopped
• freshly ground black pepper
• 6 slices smoked salmon, finely sliced
• 12 chives
• slices lemons, to garnish
• sprig dill, to garnish

Preparation:

Mix together the prawns, mayonnaise, yoghurt and dill
Season with freshly ground pepper
Spread the salmon strips out on a work surface
Divide the prawn mixture into 6 and put a portion of prawns in the centre of each salmon strip
Fold the salmon strip over the filling to wrap it up
Tie each parcel up with a chive
Garnish with lemon slices and dill sprigs and serve
Enjoy!

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Corn salad with basil pesto dressing

Tags

basil, corn, green beans, pesto, salad, summer

The salad really does become more flavourful over time, so I like to make it a few hours in advance before serving — this makes it perfect for a summer picnic or barbecue.

Serves 4 to 6

Ingredients:

• 4 corn cobs
• 2 tbsp butter, melted
• 2 garlic cloves, crushed
• 100g / 4oz fine green beans
• 1 red pepper, diced
• 1 red onion, finely sliced
• A handful basil leaves, chopped, to garnish
• For the basil pesto dressing
• 250g / 7 to 8oz basil pesto
• Juice and grated rind of ½ lemon, to taste

Preparation:

Cook the corn in boiling salted water for 8 minutes, or until just tender
Cut the corn kernels off the cobs and reserve in a bowl
Heat the butter in a pan and sauté the garlic
Add the green beans, cook for 3 minutes and season to taste
Mix the corn with the remaining salad ingredients
Mix the pesto, zest and juice of ½ lemon
Pour the basil pesto over the salad and toss well
Scatter with basil leaves to garnish

Enjoy!

Salade Frisée aux Lardons – Endive salad with bacon

Tags

bacon, classic french, egg, endive, frisee, lardons, salad

Maison Travers

This is one of my all time favorite classic french bistro salads. So easy to put together and a meal in itself or a starter, all depends on how much you serve yourself. You want to use a nice curly endive salad with tender, light green centers. Do not use the harder dark green outer leaves. For the lardons, you may use bacon or pancetta and traditionally the egg is a soft poached egg. Clearly as you can see from my photograph, I did not use a poached egg. A poached egg is way better as when you cut into it, it runs out onto the salad, croutons and lardons and is so good, but I had two hard-boiled eggs in my refrigerator that I wanted to use, so I used that instead.

Serves 4

Ingredients:

4 handfuls frisée / curly endive
200g lardons
4 eggs
2 teaspoons dijon mustard

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