Christmas Recipe-Smoked salmon

Christmas Recipe for your christmas preparations Smoked Salmon Parcels Filled With Salmon and Avocado Salad Ingredients > For the salmon 4 slices smoked salmon 1 x 175g piece salmon, fillet or steak 150ml water 125ml white wine 2 tbsp white wine vinegar salt and pepper For the salad > 1 avocado, diced 2 spring onions, chopped 1 tbsp mayonnaise 1 tbsp horseradish sauce 2 tomatoes 1 tbsp wholegrain mustard 2 tbsp white wine vinegar 6 tbsp olive oil 2 tbsp groundnut oil 2 tbsp chopped parsley 1 large garlic clove, chopped salt and pepper Method > 1. Preheat the oven to 180C/gas 4. 2. Put the fresh salmon into an ovenproof dish and pour over the water, white wine and wine vinegar. Season well with salt and pepper before baking the fish for about 5-6 minutes, depending on its thickness, until it is just cooked through. 2. Remove the fish from its cooking liquor and leave to cool before flaking with a fork. 3. Tip the flaked fish into a mixing bowl and add the diced avocado, chopped spring onions mayonnaise, horseradish, and salt and pepper. Set aside. 4. Lay the smoked salmon slices on a piece of plastic wrap. 5. Place a quarter of the flaked fish mixture in the middle of each slice and pull up the smoked salmon around the filling to shape it into a ball 6. Pull up the plastic wrap around the ball, and twist to seal everything in place. Push each fish package into 3cm stainless steel rings and leave to chill (if you’re making this dish in advance). This helps set it in shape. 7. Using a sharp knife, remove the cores from the tomatoes, and score the rounded end to make a cross shape in the skin. Plunge the tomatoes into a pan of boiling water, and leave on one side for about 10 seconds. Remove the tomatoes from the water and transfer to a bowl of iced water. The skins should now easily slip or peel off. 8. Place the tomatoes on a chopping board, with the core side down, and cut in half, removing and discarding any seeds. Roughly chop the flesh. 9. Put the mustard into bowl, and stir in the vinegar and oils, followed by the chopped tomatoes, parsley and garlic. Season well and leave to stand for 10 minutes. 10. To serve, take the fish ‘packages’ out of the fridge and carefully cut away the plastic wrap. Set the salmon on plates and pour over the dressing before serving. Servings: 4 Vegetarian Christmas Pudding Ingredients > For the pudding 100g plain flour 1 tsp mixed spice 1/4 tsp ground cinnamon 1/4 tsp grated nutmeg pinch ginger powder 100g fresh white breadcrumbs 100g dark muscovado sugar 150g chilled butter, diced 150g sultanas 150g raisins 50g candied peel, diced 1 apple, grated 50g chopped dates 50g honey or golden syrup 1 lemon, grated rind and juice 2 eggs, lightly beaten 60ml Brandy For the brandy butter 100g unsalted butter 1 orange, grated rind 100g icing sugar 3 tbsp Brandy For flaming 2 tsp caster sugar, for dredging 4-6 tbsp Brandy Method > 1. Sieve the flour and spices into a bowl and stir in the breadcrumbs and add the sugar. 2. Rub the butter into this mixture until it resembles a rough breadcrumb texture 3. Stir in the sultanas, raisins, peel, grated apple and chopped dates. 4. Lightly whisk together the golden syrup, lemon rind and juice, eggs and brandy. Pour into the fruit mixture and stir well to combine everything together. 5. Lightly grease 2 x 500ml pudding basins and spoon in the Christmas pudding mixture. Fill to within about 1 cm from the top of the bowls. 6. Cover each pudding with a disc of greaseproof paper and secure with a double layer of foil, tied in place with string. 7. Steam each pudding for 2-3 hours, until they have darkened and are firm to the touch. To save time you can cook them in a pressure cooker for about 30 minutes. Leave to cool slightly before turning out. 8. When completely cool, wrap each pudding in greaseproof paper and store in an airtight tin. This pudding tastes even better if given a month or so to mature after steaming. 9. For the brandy butter; beat the butter and orange rind until softened and gradually stir in the icing sugar, followed by the brandy. Don’t add the brandy in one go, otherwise it might curdle. Turn the butter into a bowl and chill until ready to serve. 10. When you’re ready to serve the puddings, return them to the pudding bowls and cover once more with greaseproof paper and secure with foil. Steam for about 45 minutes-1 hour, or until they have heated through. 11. Turn out the puddings onto a warmed platter and lightly dredge with caster sugar. Heat the brandy in a small saucepan and tip the pan towards the hob – the brandy should catch alight. 12. Pour the flaming brandy over the puddings and serve straight away with the brandy butter. Accompany with piping-hot creamy custard. Servings: 8-10 Look for more information on christmas,christmas recipes,christmas recipies,christmas recipe,christmas cakes,christmas pudding cake,christmas dishes,christmas ideas,christmas dinner,christmas party,recipes christmas,christmas cake recipe,christmas meals,free christmas recipes