Trout and apple tartare

A crisp, light and fresh-tasting starter for the Christmas meal or for serving as canapés. Add crunch with radishes or the larger, milder mooli. Failing that, use a chunk of cucumber, lightly peeled to keep some of its colour.

Serves 2-4

trout 2, fresh, filleted, pin boned and skinned
apple 1
mooli or radish 50g , peeled and cubed
yuzu juice 1 tbsp
chopped dill 2 tbsp

Skin the trout fillets. Make sure that the trout has been thoroughly boned and any trace of tiny pin-bones removed. This is a really important step and one that shouldn't be missed.

Slice the fish into very fine dice, each piece about the size of a pea, then put it in a mixing bowl and chill in the fridge. Cut the apple into similar-sized dice and place in a separate bowl together with the yuzu juice.

Peel the mooli, then cut into small pieces. If you are using radishes then dice them without peeling and add to the apple. Finely chop the dill then toss it with the apple and radish.

At the last moment before serving, add the diced trout to the apple mixture, toss gently and serve.

Sea bream carpaccio with citrus dressing

Monkfish with tandoori spices, smooth parsnip puree and creamy sesame sauce

Griddled fish, tender green peas with chorizo

Hot-smoked salmon, lentil & pomegranate salad

(serves 2)

Ingredients

2 tbsp extra-virgin olive oil

juice ½ lemon

1 garlic clove , finely chopped

2 tbsp roughly chopped tarragon

1 tsp clear honey

1 small red onion , thinly sliced

400g can Puy lentils , rinsed and drained

140g hot-smoked salmon

20g pack flat-leaf parsley , leaves picked

1 pomegranate , seeds removed

toasted pitta bread , to serve

1. Combine the oil, lemon juice, garlic, tarragon and honey in a large bowl and season.
2. Toss in the red onion and lentils and set aside to marinate for 10 mins.
3. Break the salmon into large flakes and fold into the salad with the parsley and pomegranate.
4. Serve with toasted pitta.

Make it meaty Make the salad as before, leaving out the salmon and swapping the tarragon for mint. Mix 2 tsp harissa with 2 tbsp yogurt and use to marinate 2 slashed, skinless chicken breasts for 10 mins. Grill the chicken.

Mackerel on toast with salted cucumber and horseradish

Ingredients

½ cucumber, peeled, thinly sliced on a mandoline

salt

4 tbsp grated fresh horseradish

2 heaped tablespoon crème fraîche

2 tsp English mustard powder

4 fresh mackerel fillets

salt and freshly ground black pepper

knob of butter

To serve

4 slices soda bread, toasted, buttered

1 small red onion, thinly sliced

½ small lemon

Preparation method

• For the salted cucumber and horseradish, place the cucumber slices into a colander and sprinkle with plenty of salt. Mix well and leave the contents to drain over the sink for half an hour.
• Rinse the salt off the cucumber with cold water, then leave to drain. Gently wring out any excess moisture from the cucumber with your hands, then set aside.
• In a clean bowl, mix the horseradish with the crème fraîche and mustard powder, making sure the mustard powder is well combined with no lumps. Set aside.
• Season the mackerel fillets on their skin side with salt and freshly ground black pepper.
• Heat the butter in a frying pan until it is foaming, then add the fillets skin-side down. Place a heat-proof plate onto the cooking fillets, as this will make sure they stay flat and cook evenly. Cook for 4-5 minutes, or until nearly cooked through, then turn the fillets and cook for 30 seconds, or until just cooked through.
• To serve, place a small handful of the cucumber onto the toast. Place the cooked mackerel fillets onto the cucumber. Place a dollop of the horseradish sauce on top and garnish with a little of the sliced red onion and a squeeze of lemon.

Kala- ja äyriäisruuat

Blinit 1/2009 49
Elokuun sillisalaatti 05/2009 54
Graavattu silakka ja merilevämätimajoneesi 03/2009 47
Hapankorppu-graavilohirullat 05/2009 52
Italialainen lohi 1/2009 3
Japanilaiset lohileivokset 07/2009 97
Jyrin marinoitu siika 1/2009 42
Jäähtyvässä etikkaliemessä kypsennetty lohi 03/2009 47
Kalarullat kasvispedillä 1/2009 100
Kampasimpukat pariisilaisittain 08/2009 96
Kampasimpukka-pekonisalaatti 02/2009 44
Katkarapumurekkeella täytetyt kranssinlehtikääryleet 05/2009 55
Katkaravuilla täytetty lohifileet 03/2009 66
Kidneypapukeitto ja chorizolastut 1/2009 68
Kookosravut ja sitrussalsa 1/2009 96
Korsikalainen kala-äyriäiskeitto 02/2009 33
Kuhaa, hasselpähkinöitä ja sieniä 03/2009 44
Kuorrutettu tuoretomaatti-katkarapukeitto 04/2009 65
Käärmesaaren haukikeitto 02/2009 33
Lapsangsavustettu siika 1/2009 72
Lohi-pinaattileivät 08/2009 71
Lohiburgerit 07/2009 23
Lohiconfit ja linssisalaatti 07/2009 25
Lohiwellington 08/2009 97
Makea chilisilli ja ruisleipätikut 08/2009 62
Mantelinen sitruuna-anjovislohi 1/2009 69
Marokkolainen kuskusilla kuorrutettu lohi 07/2009 25
Mitterrandin juhlaleipä 1/2009 41
Nopea kapris-kalapasta 05/2009 47
Omenainen sipulisilli 03/2009 47
Oopperakellarin silakat 1/2009 42
Paahdettu yrttilohi ja purjopatja 07/2009 3
Paistetut ahvenfileet, kauden vihanneksia ja tumma sienikastike 06/2009 84
Paistetut ahvenfileet, kauden vihanneksia ja tumma sienikastike 06/2009 84
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Parsacarbonara 04/2009 67
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Pintapaahdettu graavilohi ja wasabi-avokadotahna 08/2009 93
Piparjuurikermalla maustettu lohilaatikko 07/2009 97
Raparperi-savusiikasalaatti 04/2009 100
Sardelli-kaprismarinoitu siika 1/2009 42
Savulohikääryleet 03/2009 41
Savunmakuinen lohikeitto 07/2009 97
Savusiikamousse 06/2009 67
Savusiikamousse 06/2009 67
Sillikaviaari ja uunissa paahdetut perunalastut 08/2009 22
Simpukkaspagetti 02/2009 93
Simpukoiden käsittely 02/2009 93
Sinappi-rosmariinikuorrutettu grillattu lohi 04/2009 37
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Sitruksinen porkkanasilli 03/2009 47
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Timjami-valkosipulimaidossa haudutetut haukipullat 04/2009 70
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Valkoviinissä kypsennetty kuva Walewska 03/2009 99
Venäläinen punajuurikuha 05/2009 62
Viskimarinoitu lohi 05/2009 33
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Yrttinen muikkuvuoka 05/2009 52

Lihaa ja kalaa samalla lautasella

Kampasimpukka-pekonisalaatti 02/2009 44
Kidneypapukeitto ja chorizolastut 1/2009 68
Pekonilla ja vuohenjuustolla maustettu kirjolohi 1/2009 41
Sitruunainen sardiinipasta 1/2009 67

Vitello Tonnato's Sauce

For the sauce:

1 large egg
1/2 fat clove garlic, peeled
140 ml groundnut or other flavourless oil
1 dessertspoons white wine vinegar
40 g best-quality tuna fish in a tin or jar, drained
1 tinned anchovy fillets, drained
0,75 tablespoons salted capers, rinsed and drained
1/2 tablespoon lemon juice (or more, to taste)
salt and freshly milled black pepper

To garnish:

a few extra capers
2 tinned anchovy fillets, drained and very thinly sliced
½ lemon, sliced

Sinappisilakat

Ainekset:

600 g	silakkafileitä
Liemi:
5 dl	vettä
1 1/2 dl	etikkaa
1 rkl	suolaa
Kastike:
1 dl	sinappia
1-2 rkl	sokeria
1/2 -1 tl	rouhittuja valkopippureita
1 rkl	valkoviinietikkaa
1 dl	öljyä
(1/2 dl	vettä)
nippu	hienonnettua tilliä

1. Sekoita mausteliemen ainekset kulhossa. Pane silakkafileet mausteliemeen ja anna olla viileässä yön yli. Valuta fileet hyvin.

2. Sekoita sinappi, sokeri, valkopippurirouhe ja etikka keskenään ja lisää öljy ohuena nauhana koko ajan hyvin vatkaten, jotta syntyy tasainen emulgoitunut kastike. Jos kastike on hyvin paksua, lisää vähän vettä. Lisää joukkoon tillisilppu.

3. Paloittele fileet 2-3 osaan ja kääntele ne hyvin kastikkeessa. Anna maustua kylmässä vielä vuorokausi. Tarjoa alkupalana perunoiden kanssa.

Täytetyt ahvenrullat

Ahvenrullat

300 g nahattomia ahvenfileitä
tilliä
muutama viipale kylmäsavulohta
suolaa ja pippuria

Liemi

1 dl valkoviiniä
2 dl kala- tai kasvislientä
1/2 sipuli
tuoretta timjamia
suolaa
valkopippuria

Leikkaa ahvenesta keskiruoto pois.
Levitä ahvenfileet työlaudalle, mausta ne ja nosta jokaisen fileen päälle pala savulohta sekä tillinoksa.
Kääri file rullalle ja kiinnitä cocktail-tikulla.

Kuori ja hienonna sipuli.
Laita se korkeareunaiseen pannuun ja lisää liemi ja valkoviini sekä timjami.
Kuumenna ja anna hetki poreilla.
Laita ahvenrullat liemeen hautumaan noin 7-10 minuutiksi kannen alle.
Nosta kalat varovasti ylös liemestä ja tarjoile esimerkiksi perunoiden ja sienimuhennoksen kanssa.

Salmon Mousse

Ingredients

55 g smoked salmon
15 ml heavy cream
110 g cream cheese, softened
1/4 lemon, juiced
0.2 g dried dill weed to taste
salt and pepper to taste
15 g salmon roe

Method

Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.

Smoked salmon and puy lentil terrine

(serves 4)

Ingredients

175g Puy lentils, cooked
150g cream cheese
1 tbsp Dill, chopped
1 tbsp Chives, snipped
1/2 lemon, juice only
300g Smoked salmon

For the salad

3 tbsp extra virgin olive oil
fine sea salt and freshly ground black pepper
handful rocket leaves
handful watercress leaves


Method

1. Combine the Puy lentils with the cream cheese, and add the herbs and half the lemon juice. Season with salt and plenty of freshly ground black pepper.

2. Line a 1/2 kg loaf tin with cling film, leaving enough to hang over the sides. Line the base and sides of the tin with the smoked salmon slices, ensuring that all sides are covered and there is enough to overlap the edges of the tin.

3. Take a third of the Puy lentil mixture and spoon it into the bottom of the tin in an even layer. Cover with a layer of smoked salmon. Repeat this process with the remaining ingredients, finishing with a layer of smoked salmon.

4. Fold the outer layer of smoked salmon over the top of the terrine and cover with plastic wrap. Cover with a baking tray and place cans on top to weigh it down. Chill for at least 3 hours, or overnight.

5. To serve, whisk the remaining lemon juice with the olive oil and season generously with salt and black pepper. Turn out the terrine and cut into thick slices. Dress the leaves with the dressing and serve alongside each slice.

Chilimarinoidut silakat

Etikkamarinointi

600 g silakkafileitä
4 dl vettä
1 dl väkiviinaetikkaa
2 tl suolaa
1 rkl sokeria

Sekoita marinointiliemen aineet keskenään.

Kastike

1 limen mehu
0,5 dl öljyä
ripaus sokeria tarvittaessa
½ mieto chili
2-3 oksaa korianteria tai persiljaa
(Makeaa chilikastiketta)

Fish fritters

Ingredients

75g plain flour
15g cornflour
pinch of Baking powder
pinch of cayenne
pinch of Paprika
Salt, and freshly ground black pepper
1 onion, finely sliced
handful of Coriander, chopped
1 red chilli, chopped
200 g flaked white fish, such as cod, cooked
1,5 dl water
vegetable oil, for cooking

For the dipping sauce:
75 g Dijon mustard
juice of 1 lime
0,5 dl clear chicken stock

Method

1. Sift the flours, baking powder, cayenne and paprika into a bowl and season with salt and freshly ground black pepper.

2. Add everything else to the bowl, except the water and mix well.

3. Fold in the water, and then leave the batter to rest for 30 minutes.

4. For the dipping sauce, mix the Dijon mustard, lime juice and clear chicken stock together.

5. Heat the oil in a wok or deep fat fryer and fry tablespoons of the fish mixture until golden.

6. Drain on kitchen paper and serve immediately with the dipping sauce.

Sardines with sweet and sour dressing

Caramel Salmon

1 tbsp vegetable oil
800 g salmon steaks
1 red onion, sliced
3 garlic cloves, sliced
3 tbsp dark soy sauce
115g soft brown sugar
3 tbsp Fish Sauce
1 tbsp lime juice

To serve

steamed rice
lime wedges

Method

1. Heat the oil in a large frying pan over a high heat and fry the salmon steaks. Remove the salmon from heat and put aside to wait for the sauce.

2. Reduce the heat to medium and add a little extra oil to the pan, if needed. Add the onion and garlic and cook for 3 minutes, stirring occasionally. Stir in the soy sauce, sugar and fish sauce.

3. Return the salmon to the pan and cook for 1 minute, or until the sauce is rich, dark and syrupy. Sprinkle liberally with black pepper and stir through the lime juice.

4. Serve with steamed rice, with a little sauce drizzled over the top and lime wedges.

Sitruunasilakat

600 g silakkafileitä
Marinadi
2 rkl merisuolaa
2 rkl sokeria
1 sitruuna
Liemi
2 isoa, mehukasta sitruunaa
2 isoa valkosipulinkynttä
1 tlk (50/35 g) pieniä kapriksia
valkopippuria myllystä
1 dl valkoista balsamicoa
1 1/2 dl oliiviöljyä

Huuhtaise ja valuta silakkafileet.

Lado fileet esim. leivinpaperille pöydälle. Mausta suolalla ja sokerilla. Taita silakat kalanmuotoon ja lado matalaan kannelliseen astiaan. Purista sitruunasta mehu ja kaada silakoille. Anna maustua yön yli, kääntele astiaa alussa 2−3 kertaa.

Valuta silakkafileet. Viipaloi hyvin pestyt sitruunat ja valkosipulinkynnet.

Asettele silakkafileet kerroksittain leveäsuiseen lasitölkkiin tai muuhun suljettavaan astiaan. Jauha muutama kierros valkopippuria mausteeksi. Lisää balsamico-öljyseos. Anna maustua kylmässä vähintään vuorokausi.

Tarjoa keitettyjen perunoiden tai tumman leivän kanssa tai voileipäpöydän osana.

Salmon sushi

For the sushi
150 g sushi rice, rinsed thoroughly and drained
225 ml water
pinch salt
25 g sugar
50 ml rice wine vinegar
4 sheets dried nori
50-75g wasabi paste, plus extra to serve
200 g best-quality salmon fillet, skin removed, cut into strips
0.5cm in thick
½ cucumber, peeled, seeds removed, cut into thin batons
½ red pepper, seeds removed, cut into thin batons

For the dipping sauce
100 ml oz rice vinegar
75 g sugar
1 small red chilli, finely chopped

To serve
soy sauce
pickled ginger

Method
1. For the sushi, place the rice in a pan with the water and bring to the boil. Cover and simmer for five minutes, then take off the heat, leave covered and allow to cool.
2. When the rice is cool, place it into a bowl, season with a pinch of salt and add the sugar and vinegar. Mix well.
3. Lay out the nori sheets on a work surface and spread a little of the wasabi paste onto each sheet. Place a line of the rice mixture about 2.5cm/1in wide towards the bottom edge of each sheet.
4. Divide the salmon strips and cucumber and red pepper batons among the nori sheets and roll up tightly. Place into the fridge to chill for 30 minutes, then cut into 5cm/2in long pieces.
5. For the dipping sauce, heat the vinegar, sugar and chilli in a pan until the sugar dissolves.
6. To serve, place the sushi rolls onto a large serving plate with a bowl of the dipping sauce, extra wasabi paste, soy sauce and pickled ginger.

Nori-rolled sushi with soy dipping sauce

Ingredients
200 g Japanese rice
4 tbsp/60 ml white vinegar, such as rice vinegar or white wine vinegar
1 tbsp caster sugar
1 tsp salt
½ cucumber, seeded
1 avocado
175 g fresh tuna or salmon
4 sheets nori seaweed
1 tsp wasabi paste
pickled ginger, to serve
soy dipping sauces, to serve

Method
1. Begin by cooking the rice. Wash it well in warm water, then place in a pan. Cover with water so that it comes 2 cm above the rice. Cover and cook gently for 12 minutes, or until the rice is tender and the water has been absorbed.
2. Meanwhile, mix together the vinegar, sugar and salt and set aside to dissolve. As soon as the rice is cooked, stir the vinegar mixture in to it and leave to cool completely.
3. Cut the cucumber, avocado and fish into batons.
4. Halve the nori sheets and place one half horizontally on the rolling mat. Spread 2-3 tbsp of the mixture on the seaweed, leaving a 1 cm margin on the edge furthest from you.
5. Spread a tiny amount of the wasabi across the centre of the rice, then place a row of cucumber and avocado or fish across the centre. Roll up so the join is on the bottom of the roll. Continue to make rolls, alternating the ingredients so that some contain just fish and others contain cucumber and avocado.
6. Trim the ends of the rolls with a sharp knife, then cut each into six pieces. Transfer to serving dishes and place a pile of pickled ginger with each.