| 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 |
ts |
Salt |
| 1/4 |
lb |
Smoked salmon fillet |
| 1 |
tb |
Capers |
| 1 |
ts |
White pepper |
| 1 |
lg |
Cucumber; preferably English, |
|
|
; peeled, seeded and |
|
|
; cut into 1 inch |
|
|
; rounds |
| 1 |
ts |
Dried dill weed |
| 1 |
ts |
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 |
lg |
Lime; cut in wedges |
| 1 |
|
11 ounces ca corn; drained or 2 cups |
|
|
; cooked frozen |
|
|
; kernels |
| 12 |
lg |
Leaves fresh cilantro |
| 4 |
tb |
Strained yoghurt or 2tbsp non fat plain |
|
|
; yoghurt |
INSTRUCTIONS
SWEET CORN CILANTRO SAUCE
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.
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