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Catherine's Smoked Salmon Roll Salad - an 'impress your guests' make-ahead Starter!

Here is a lovely light salad starter, impressive enough for any dinner party and so easy to make, especially as you can prepare it ahead.

  I hope you enjoy on it… Boun Appetito!.

 

Smoked-Salmon Roll Salad (Serves 4)

 

FOR THE DRESSING

1 orange, zest and juice

100ml extra virgin olive oil

1 tsp caster sugar

1 tbsp chopped dill

salt and freshly ground

black pepper

FOR THE SMOKED SALMON ROLLS

150g firm cream cheese

3 tbsp natural yoghurt

½ lemon, zest only

3 tbsp finely chopped black olives

1 tbsp chopped capers

1 tbsp chopped chives

2 tsp chopped dill

salt and freshly ground black pepper

200g sliced smoked Irish salmon

200g assorted lettuce leaves, washed and trimmed

4 radishes, thinly sliced

2 oranges, peeled and sliced

4 tbsp capers, drained

To prepare the dressing, put the orange zest and juice in a small bowl, add the oil, sugar, dill, salt and freshly ground black pepper and whisk well.  Check the seasoning, adding freshly ground black pepper and a little salt if needed.

To make the smoked salmon rolls, combine the cream cheese, yoghurt, lemon zest, olives, chopped capers, chopped chives and dill together. Season with salt and freshly ground black pepper. Then lay a piece of salmon flat on a plate, place a spoonful of the seasoned cream cheese at one end, roll up and set aside on a clean plate. Continue with all the salmon slices.

To assemble the salad, place the lettuce leaves, radish and orange slices and capers in a bowl,

Spoon over a little dressing and lightly toss. Transfer the salad to a serving platter and then arrange the smoked-salmon rolls over the leaves. Serve the remaining dressing in a jug on the side.

Boun Appetito!

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Catherine's Bellini - a refreshing take on classic cocktail

Here is a twist on the Bellini, a refreshing classic cocktail created by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy.  I hope you enjoy my take on it… made in minutes.

Catherine's Bellini (Serves 6)

3 very ripe peaches, peeled, de stoned and roughly chopped

2 tsp sugar

1 bottle Prosecco

Mint sprigs, to decorate

Place the peaches and sugar in a food processor and blend until smooth. Set aside in the fridge to chill. Pour the peach purée into champagne flutes, then carefully pour in the Prosecco. Stir gently and decorate with a sprig of mint. Enjoy!

Catherine's Health Fish & Chips - a fakeaway as good as a takeway

This is comfort food and my take on take-away fish for the kids.. but I bet you'll have difficulty keeping the adults away!

It's surprisingly quick and easy to make your own fish fingers or goujons if you want to be posh:

Serves 4

For the cod fingers:
150g breadcrumbs
3 tbsp grated Parmesan
1 tbsp chopped fresh parsley
Salt and freshly ground black pepper
1 egg, beaten
700g skinless cod cut into 2cm strips
Sunflower oil

For the mushy peas:
150g frozen peas
2 tbsp water
3 tbsp cr me fraiche
1 small sprig of mint, chopped

For the sweet potatoes:
500g sweet potatoes, halved and cut into 1cm slices Extra virgin olive oil Lemon wedges, to serve

Preheat the oven to 200 C/fan 180 C/gas 6.
To prepare the sweet potatoes, place the slices in a roasting pan, drizzle with oil and roast for about 20 minutes, until tender. Keep warm.

To prepare the cod fingers, combine the breadcrumbs, Parmesan and parsley on a wide plate. Add salt and pepper to taste. Place the beaten egg on a separate wide plate.

Dip the fish into the beaten egg, then into the breadcrumb mixture, gently shaking off any excess breadcrumbs. Set the breaded fingers aside on a plate. Repeat the process with the rest of the fish. Place the plate in the fridge for 10 minutes.

Meanwhile, to make the mushy peas, put the peas and water in a saucepan and cook for 5-6 minutes, until softened. Roughly mash the peas and add the cr me fraiche and mint. Keep warm.

Heat some oil in a large frying pan over a medium heat. Add the fish to the pan in batches, taking care not to overcrowd the pan. Fry each side for 2 3 minutes, or until cooked through.
To serve, place the mushy peas in a bowl in the centre of a large platter. Pile the cod fingers around the bowl, followed by the roasted sweet potatoes. Serve immediately with lemon wedges.

Catherine's Tip:
This can be made with strips of chicken and is delicious with a homemade tomato sauce and paprika potato slices.

 

 

Beef and Stout Pies with Potato Pastry Topping

Catherine shares some traditional Irish recipes from her latest cookbook “A Taste of Home”, which is a food story from Ballyknocken House where generations of Catherine Fulvio’s family have lived and farmed for over 100 years.

 

 

 

Fine foodCatherine FilvioGood living

Contact

Ballyknocken House & Cookery School
Glenealy, Ashford,
Co Wicklow, A67 X720
Ireland. Tel: +353 (0)404 44627
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