Salmon

Farfalle is a short, rather sturdy butterfly-shaped pasta that is also known as “bow-ties”. It is good for a dish such as this because the folds and crinkles of each piece help capture the pesto and hold the other ingredients. Replace the farfalle with penne or small shells if you wish. Note

As a rule, when steaming, the water should never touch the food. While a tight-fitting lid will keep most of the water in the pan or wok, if you’re steaming for long periods of time, it’s not a bad idea to check occasionally, that the water has not totally evaporated. Note

Recipe is best prepared as required. Note

These delicious savoury potato pancakes are absolutely beautiful enjoyed with smoked salmon and dill cream. Perfect any time of the day, this dish is a real winner!

If salmon slices are less than 6cm wide, you can use two pieces side by side. Overlap edges of salmon then press them together gently before cutting out rounds. Note

Use the freshest, sashimi-quality fish you can find. Raw fish sold as sashimi has to meet stringent guidelines regarding its handling and treatment after leaving the water. We suggest you seek advice from local authorities before eating raw seafood. Recipe not suitable to freeze. This is the perfect dish if you love sushi but haven’t […]

A large stainless steel fish poacher (60cm long) is needed for this recipe. Note

Soak bamboo skewers in water for at least an hour to prevent scorching during cooking. Yoghurt, cream or milk can be used instead of the buttermilk. Note

You could buy 4 x 75g salmon fillets instead of the larger fillet. The yellow beans add some colour to the dish; if unavailable use green beans. Note

You will need about 1⅓ cups (265g) of uncooked rice for this recipe. Note

Recipe is best prepared as required. Note

Cool the quiches before packing into airtight containers. Refrigerate for up to 2 days. They are not suitable to freeze. You need four 10cm (4-inch) spring-form tins for this recipe. Note

Wonderfully fresh and light, enjoy these beautiful salmon sashimi stacks as a light lunch, starter on canape.

Velouté, a white sauce made from roux (a cooked butter and flour mixture) and stock, is one of the five “mother” sauces in French cooking from which all other sauces are derived. Note

Salmon can be wrapped in baking paper several hours ahead; bake close to serving. Note

A fish burger makes a delicious alternative to a beef burger. You can use white-fleshed fish, or even prawns, instead of the salmon for something different. Note

For the pickled ginger syrup in the dressing, use the syrup drained from the pickled ginger in the salad. The salmon skin gets wonderfully crunchy when cooked twice on the grill, as we do in this recipe, this provides added texture and flavour. Note

Seasoned flour is plain flour with added seasonings of choice such as salt, pepper, mustard, herbs. Note