Salmon Salad.
Chef David Haase adopted the Kiwi lifestyle by planting an extensive organic vege garden when he moved here from Germany, writes Jan Bilton.
Beetroot ricotta, pan-fried asparagus & broad bean salad:
Chef David Haase uses olive oil pressed from olives grown adjacent to his Marlborough Vintners Hotel kitchen.
INGREDIENTS
Roasted Beetroot
Ricotta:
200g beetroot, washed
1 clove garlic, crushed
few sprigs thyme
2 Tbsp olive oil
250g ricotta
flaky sea salt and pepper to taste
Asparagus & Broad Bean Salad:
12-14 stalks asparagus, trimmed
2 Tbsp olive oil
flaky sea salt and pepper to taste
250g podded fresh broad beans
100g mixed salad leaves
Vinaigrette:
3 Tbsp olive oil
2 Tbsp wine vinegar
salt & pepper to taste
METHOD
Preheat the oven to 180C.
Place the beetroot, garlic and thyme in the centre of a large sheet of foil. Drizzle with the olive oil. Season. Wrap tightly and place on a roasting tray. Bake for 1 hour or until a knife can be inserted easily into the beetroot. Cool, then peel. Discard the garlic and thyme.
Whiz the beetroot in a blender until smooth. Add the ricotta and blend well. Season and chill until required.
Diagonally cut each asparagus spear into 2cm lengths. Saut in the olive oil on high heat until golden brown. Season. Drain on paper towels.
Meanwhile, blanch the broad beans in boiling water for about 1 minute. Drain and refresh in ice cold water. Pop the bright green beans out of their skins. Discard the skins.
Whisk the ingredients together for the dressing.
Toss the pan-fried asparagus, broad beans, salad leaves and vinaigrette together in a bowl. Season to taste.
To serve, spoon the beetroot ricotta onto the centre of four plates and make a well in the centre of each. Pile the salad into the wells. Serve with crostini or crusty fresh bread. - Serves 4
Citrus & Herb Crusted Salmon:
Based on a recipe from chef David Haase. David cooked a halved lemon together with the salmon.
INGREDIENTS
4 salmon fillets, skin on, pin bones removed
cup extra virgin olive oil
1 cup chopped mixed herbs eg chervil, parsley, dill, thyme
finely grated rind 1 lemon and 1orange
flaky sea salt and freshly ground black pepper to taste
200g green asparagus or round beans
cup toasted hazelnuts, optional
METHOD
Place the salmon fillets - skin-side down - in a large baking dish. Drizzle with 2 tablespoons of the olive oil. Sprinkle with the chopped herbs and citrus rinds. Gently press into the fish. Cover and chill overnight.
Bring the salmon to room temperature before cooking. Season.
Place the salmon - skin-side down - in a medium-hot frying pan. Increase the heat and cook until the skin is crispy and golden, but not burnt.
Flip the salmon over and cook for 2 minutes
In the meantime roughly slice the asparagus or beans on an angle. Fry in olive oil in a hot pan, until crisp-tender.
Place on 2 serving plates. Drizzle with olive oil and chopped hazelnuts. Place the salmon fillets on top. - Serves 2
Super Summer Salmon Salad:
A spur-of-the-moment creation I served an unexpected guest.
INGREDIENTS
Dressing:
2 tbsp lime juice
1 long green chilli, seeded & thinly sliced
1 shallot, diced
cup extra virgin olive oil
1 Tsp sugar
Salad:
300g potatoes, peeled and cubed
100g sliced smoked salmon
2 large radishes, sliced
cup each: coriander & mint leaves
flaky sea salt & freshly ground black pepper to taste
METHOD
To make the dressing, place the ingredients in a small blender and whizz until well blended.
Steam or microwave the potatoes, until tender. Drain. Toss in 3 tablespoons of the dressing. Cool.
Julienne the salmon and combine with the potatoes, radishes, herbs and seasonings. Drizzle with the dressing. - Serves 2
Jersey Benne, Tomato & Bocconcini Salad:
Other small potatoes could be used. Do not peel.
INGREDIENTS
500g Jersey Benne potatoes, halved or quartered, if large
salt and freshly ground black pepper to taste
cup each: buttermilk, olive oil
2 Tbsp lemon juice
1 Tbsp maple syrup
250g each: bocconcini balls, cherry tomatoes, halved
cup small basil leaves
METHOD
Boil the potatoes for about 15minutes or until cooked. Drain and return them to the saucepan. Season.
Meanwhile, whisk the buttermilk, olive oil, lemon juice and honey together. Pour over the warm potatoes.
Add the bocconcini and cherry tomatoes. Cool. Add the basil. Mix carefully and season well.
Refrigerate for 1 hour before serving. - Serves 6