Salmon rillettes

Salmon rillettes

Ingredients 

•  170g-piece skinless salmon fillet
•  40g butter, at room temperature
•  100g smoked salmon, coarsely chopped
•  1 tablespoon creme fraiche or sour cream
•  2 teaspoons chopped fresh chives
•  2 teaspoons chopped fresh dill
•  White pepper
•  French bread stick (baguette), toasted, to serve
•  Picked watercress sprigs, to serve

Method

Step 1

Place the salmon in a frying pan and cover with cold water. Bring to a simmer over medium heat. Simmer for 2 minutes. Turn the salmon and set aside in the poaching liquid to cool. Use a slotted spoon to transfer to a plate. Flake into small pieces.

Step 2

Process butter in a food processor until smooth. Add the flaked salmon, smoked salmon and creme fraiche or sour cream. Process until coarsely chopped. Add chives and dill. Process to combine. Season with salt and white pepper. Transfer to a 500ml (2-cup) jar. Spread on bread. Top with watercress. Enjoy it!

Picnic Cob

Picnic Cob

Ingredients 

•  1 avocado, coarsely chopped
•  2 teaspoons lemon juice
•  1 round loaf crusty bread
•  80g (2 cups) baby spinach leaves, shredded
•  120g Lemnos Full Cream Fetta, thinly sliced
•  180g roasted capsicum, sliced
•  80g thinly sliced mild salami or prosciutto
•  1 ripe tomato, seeded, coarsely chopped

Method 

Step 1

Use a fork to mash the avocado and the lemon juice in a bowl until smooth. Trim the top from the bread. Scoop out the centre, leaving a 3-4cm thick shell. Spread the avocado mixture over the base.

Step 2

Place a layer of spinach over the avocado and top with the feta. Continue layering with the capsicum, salami and tomato. Replace the top and press down firmly. Wrap the cob in plastic wrap and place in the fridge for 4 hours to develop the flavours. Enjoy!

Squash-Blossom Focaccia

Squash-Blossom Focaccia
Ingredients

• 2 tablespoon(s) Olive Oil 
• 2 tablespoon(s) Olive Oil, 
• for pan 1 pound(s) Store-Bought Pizza Dough, 
• at room temperature 1/2 cup(s) Fresh Ricotta 
• 1/2 cup(s) (about 2 ounces) Grated Parmesan Cheese 
• 1 teaspoon(s) Salt 
• 1 teaspoon(s) Freshly Ground Pepper 
• 8 Squash Blossoms

Instruction
Preheat oven to 450 degrees F. Meanwhile, grease a 9- by 13-inch baking pan with 2 tablespoons oil. Place dough in pan; press it with fingers to dimple, and then stretch it to the corners of the pan. If dough springs back, let it rest 10 minutes and stretch again. Bake for 8 minutes.
Transfer pan to a wire rack to cool for 5 minutes. Spread ricotta atop bread; then sprinkle on half of Parmesan, plus salt and pepper. Arrange squash blossoms atop cheeses, as shown. Sprinkle on remaining Parmesan. Bake until bread is golden, 10 minutes. Remove from oven and drizzle with remaining oil before serving.

Baked Soft-Shell Crab Sandwiches

Baked Soft-Shell Crab Sandwiches
Ingredients

• 6 soft-shell blue crabs, cleaned
• 1 1/2 cup(s) low-fat milk
• 1/2 cup(s) all-purpose flour
• 1/2 cup(s) stone-ground yellow cornmeal
• 2 1/4 teaspoon(s) dry mustard
• 1 1/2 teaspoon(s) paprika
• Salt
• Freshly ground pepper
• 3/4 cup(s) low-fat mayonnaise
• 3 tablespoon(s) chopped cornichons
• 1 teaspoon(s) juice from cornichons
• 3 teaspoon(s) capers
• 1 1/2 teaspoon(s) juice from capers
• 1 tablespoon(s) fresh lemon juice
• 1 tablespoon(s) lemon zest
• 2 large egg whites
• Cooking spray
• 6 soft buns, split
• 6 large Boston lettuce leaves
• 1 beefsteak tomato, thickly sliced

Instruction

In a baking dish, soak crabs in milk, covered, for 1 hour. Meanwhile, in a shallow bowl, combine flour, cornmeal, and 1 1/2 teaspoons each dry mustard, paprika, salt, and pepper; set aside.
In a small bowl, make tartar sauce: Combine mayonnaise, cornichons with juice, capers with juice, lemon juice and zest, and remaining dry mustard. Cover and refrigerate until ready to use.
Preheat oven to 450 degrees F. In a medium bowl, whisk egg whites and 1/4 teaspoon salt until foamy. Remove crabs from milk and pat dry. Dip 1 crab in egg whites, shake off excess, and dredge in flour-cornmeal mixture. Transfer to a baking pan coated with cooking spray. Repeat with remaining crabs. Spray crabs with cooking spray and bake until golden brown, about 8 minutes.
Spread 1 heaping tablespoon tartar sauce on each bottom bun; then layer each with lettuce, tomato, crab, and top bun. Serve remaining tartar sauce on the side.