Salmon Pâté
Makes: 2
1
/
2
cups
Ingredients:
1 tablespoon butter
3 green onions, sliced
1 tablespoon plain flour
1 teaspoon French mustard
salt and pepper
1
/
2
cup sour cream
1
/
4
cup mayonnaise
1
/
4
cup white wine
1 tablespoon lemon juice
440 g can salmon,
drained and bones removed
1 tablespoon gelatine
1
/
4
cup water
Method:
Place butter and green onions in a 1-litre casserole
dish. Cook on HIGH for 2 to 3 minutes. Add flour,
mustard, salt and pepper. Stir and cook on HIGH
for 1 minute. Stir in sour cream, mayonnaise, wine,
lemon juice and salmon. Purée mixture in a blender
or food processor.
Place gelatine and water in small dish and cook on
HIGH for 20 to 30 seconds. Allow mixture to cool
slightly. Stir into salmon mixture. Pour into a 2
1
/
2
cup
mould and refrigerate until set.
Thai Fish Cakes
Serves: 4 to 6
Ingredients:
500 g white fish fillets
1 tablespoon red curry paste
2 tablespoons cornflour
1 teaspoon chopped chilli
1 tablespoon fish sauce
3 shallots, chopped
1
/
4
cup coriander leaves
2 tablespoons oil
Method:
Place all ingredients except oil in a food processor
and blend until smooth. Shape two tablespoons of
mixture into round patty shapes and place onto an
oiled tray. Place on High Rack and cook on Grill 1
for 8 to 10 minutes turning halfway through. Serve
with sweet chilli sauce.
G
Fish and Shellfish
Malay Coconut Fish
Serves: 4
Ingredients:
800 g fish fillets
2 cups coconut milk
1 tablespoon chilli sauce
1
/
2
teaspoon lime zest
1 teaspoon ginger, chopped
1 tablespoon garam masala
1 tablespoon fish sauce
2 tablespoons brown sugar
Method:
Place all ingredients except fish in a 2-litre dish.
Cover. Cook on HIGH for 8 minutes.
Add fish fillets. Cook on MEDIUM for 7 minutes.
R
Serves: 4
Ingredients:
4 x 150 g Atlantic salmon fillets
1 stalk fresh lemongrass
1 lime, grated rind and juice
1 teaspoon freshly grated ginger
1 clove garlic, crushed
1 tablespoon sweet chilli sauce
1
/
2
teaspoon turmeric
Method:
Place fish fillets into a ceramic dish and set aside.
Chop the thick end of the lemongrass stalk very
finely and mix with remaining marinade ingredients.
Pour over fish and refrigerate for 30 minutes.
Preheat oven on Convection 220°C. Remove fish
from marinade and place onto High Rack. Cook on
220°C for 14 to 16 minutes. Turn halfway through
cooking.
Baked Atlantic salmon with Lemongrass
C
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