CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Grains | English | Kerr | 4 | Servings |
INGREDIENTS
1 1/2 | lb | Russet potatoes, peeled and |
cut in 2 | ||
inch pieces | ||
1 | lb | Fresh red salmon fillet or |
12oz canned | ||
salmon | ||
1/4 | t | Salt |
1/4 | lb | Smoked salmon fillet |
1 | T | Capers |
1 | t | White pepper |
1 | Cucumber, preferably | |
English | ||
peeled seeded and | ||
cut into 1 inch | ||
rounds | ||
1 | t | Dried dill weed |
1 | t | Ground cumin |
4 | Leaves curly kale, well | |
washed and | ||
steamed for 4 | ||
minutes | ||
8 | oz | Small white mushrooms |
quartered | ||
1 | Lemon, juice of | |
1 | pn | Black pepper |
8 | oz | Frozen green peas, boiled |
for 1 | ||
minute and cooled | ||
1 | Lime, cut in wedges | |
1 | 11 ounces ca corn, drained | |
or 2 cups | ||
cooked frozen | ||
kernels | ||
12 | Leaves fresh cilantro | |
4 | T | Strained yoghurt or 2tbsp |
non fat plain | ||
yoghurt |
INSTRUCTIONS
In a a large pot, boil the potatoes for 20 minutes. Drain, return to the pot on very low heat and cover with a cloth towel to steam out any remaining moisture for 10 minutes. Transfer to a bowl, add salt and mash until smooth. Set aside. Place the fresh salmon on a small plate, sprinkle on 1/4tsp of the salt and steam in a stack and steam for 6 minutes. Remove from the heat, peel off the skin, take out any bones and flake into a large bowl. Remove the outer skin from the smoked salmon and break the meat into small flakes, removing any bones. Add to the fresh salmon with the potatoes, capers, remaining salt and white pepper and mix well. Shape the salmon into 4 cakes (or fill 8 small souffl dishes if used as a first course) and put onto a steamer tray. In a small bowl, mix the cucumber with the dill, cumin and remaining salt and turn out onto the same steamer tray. Place the kale leaves on the upper deck steamer and cook everything for 4 minutes. In a large skillet on medium heat, cook the mushrooms with the lemon juice for 5 minutes, tossing to coat with the juice. Sprinkle with black pepper and set aside. Re heat just before serving with the cucumber and peas. The sauce: Puree the corn in a food processor until smooth. Add the cilantro and yoghurt and mix well. To serve, on each dinner plate, place 1 kale leaf and spread with the corn sauce. Top with a salmon cake surrounded by the cucumber, mushrooms and peas and garnished with a small lime wedge on the side. Sprinkle paprika over the top of the salmon cake. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”
Nutrition (calculated from recipe ingredients)
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Calories: 583
Calories From Fat: 96
Total Fat: 10.8g
Cholesterol: 89.6mg
Sodium: 2011.1mg
Potassium: 2054.6mg
Carbohydrates: 73.9g
Fiber: 12.5g
Sugar: 9.4g
Protein: 52.4g