Fruits de mer makes a luxurious starter and is so easy to prepare. Prawns, winkles and whelks are served with mayonnaise for dipping. Use your own homemade aioli if you can, or for a lower fat option, use creme fraiche for half of the mayonnaise.
This is an easy make ahead starter or nibble. Simply make the salmon mixture up to a day ahead, then spoon onto pieces of toast before serving. Garnish with a sprig of dill for a pretty presentation!
A Bengali lives by fish and rice. Living in North America, I had to adapt to the fact that I could not get the fish that I grew up with in India. So I learnt to eat catfish, trout, salmon and striped bass etc. Catfish is one of my favourites, as the fatty fish lends itself to a lot of moisture and it doesn't smell fishy at all - if its fresh! This is a recipe I came up with on a whim.
This is an Indonesian recipe. The original recipe is for an oily fish, similar to our mackerel. However i'm not a great lover of oily fish so normally use a white fleshed fish - either haddock, pollock or cobbler. But any fish that fries well is suitable - mullet, bass, hake, trout and or salmon are suitable. This recipe is ideal for barbecues as the fish and the sauce don't come together until the final stage of assembly.
Oven-bake white fish fillets with potatoes, tomatoes and herbs for a healthy and gluten-free weeknight dinner
Serve chunky salmon fillets with a spicy Caribbean honey glaze on a homemade coleslaw with cabbage, red pepper, mango and coriander