Two to try – Pickled Salmon and seared scallops

first_imgAdvertisement Pickled salmon with cucumber and capers This is a really easy dish to get together and one that will bring you a huge amount of flavour and taste. Be sure to do the necessary preparation in advance and that will leave you enjoy the dish at your leisure and why not take it outside al fresco. Sign up for the weekly Limerick Post newsletter Sign Up WHAT YOU NEEDSome skinned fresh salmon capers to dress the plate300ml white wine vinegar60g sugar100ml extra virgin olive oilhalf a cucumber1 banana shallot4 radishesSmall bunch of corianderSeasoningWHAT TO DOSeason the wild Alaska salmon with salt and pepper and leave for 10 minutes. In a saucepan, pour in the vinegar, olive oil and sugar and heat until the sugar dissolves. Leave until cool.Dice the salmon into cubes and place in a glass or stainless steel tray. Make sure that they are not piled on top of each other.Peel the cucumber and finely slice on a mandolin. Scatter over the salmon. Peel the shallot and slice into thin rings. Add to the salmon and cucumber. Add the capers.Once the pickling liquid is cool, pour over the salmon and vegetables. Leave in the fridge for at least four hours.To serve, place some cubes of salmon on a plate, add a few shallot rings and cucumber, then the capers. Finely slice the radish and scatter over the plate. Garnish with coriander leaves and drizzle over the pickling liquid.Seared scallops THIS is a really great dish to celebrate scallops and some good quality Parma ham. The recipe calls for the scallop shells, but that is just for presentation if you can get your hands on some. If not, just use small dishes and serve them as bitesize treats. WHAT YOU NEED6 scallops 6 slices of Parma HamRoughly chopped pine nutsRoughly chopped pistachiosSalt and pepperFor the gremolata Finely grated zest of 1 lemon1 garlic clove, crushed4 tbsp finely chopped flat parsley3 tbsp olive oilWHAT TO DOMix together all the ingredients for the gremolata and season to tasteSeason the scallops and season them before searing on a hot pan for 1 minute on each side and slice each in half and place in a scallop shell, spoon over a little gremolata and then top with pine nuts and pistachios. Finish with a slice of Parma Ham. Facebook Print Linkedin WhatsAppcenter_img Twitter Email NewsTwo to try – Pickled Salmon and seared scallopsBy admin – August 2, 2011 567 Previous articleRugby World Cup game Demo now availableNext articleMunster’s opening game on TG4 adminlast_img read more