Salmon, Cointreau & Spinach Crepes by Ingrid


110g Flour – I used Buckwheat flour today which is gluten free but white is good too
Pinch of Salt
1/2pt or 300ml milk & Water – about 50:50 ratio
2 eggs
Sift flour & Salt into a large bowl – make a well in the centre
Add eggs & liquid & mix together – beat well for 2 minutes
Leave to stand if you have the time.
Cook crepes in a hot pan trying to make them as thin as possible.

Creamed Spinach
500g frozen Spinach – I defrost this and squeeze out the excess H20 and use this in the sauce.
1oz/30g Butter
1/2 tsp Cayenne Pepper (if desired)
1TBSP Flour
1/2pt or 300ml of Milk or milk/spinach water
@ 2oz or 50g grated tasty cheese

Melt butter over a gentle heat with seasoning add flour and ensure this is properly blended with the butter. Allow to cook for a minute or two without burning then slowly add your liquid until you reach your desired consistency – don’t use all at this point add the spinach and grated cheese and bring to a simmer.

4 x 150-175g fillets (boneless & skinless)
@ 6TBSPN Cointreau or Grand Marnier
Seasoning – salt, pepper & cumin to taste
In a hot pan sear each fillet on both sides – no more than 2 or 3mins each then add cointreau and flambé – should take about a minute.

Assemble as per the picture – I garnished with a little salad and some cubes of deep fried potato to add additional texture to the dish

Buon apetito

(NB: my own recipe)

Smoked Salmon Pasta with a Splash of Cognac Topped with a Courgette Pecorino Sauce by Francesco Russo

Smoked Salmon Pasta with a Splash of Cognac Topped with a Courgette Pecorino Sauce by Francesco Russo

This is a very easy and tasty recipe i created just by trying different ingredients.  Some of my close friends are cream intolerant, this work fantastically well if you re one of those or juts want to try something a bit different.

2 shallots
200 gr smoked salmon
2 fresh courgettes
4 spoons of grated pecorino romano cheese
2 spoons of cognac
1 veg.stock cube
olive oil
salt and pepper

Finely cut the shallots and cook them on a low flame with some olive oil and a bit of water in order to let the onion

sweat for about 10 minutes. Add your cognac ( or even white wine) and you smoked salmon in flakes or stripes.

Clean and cut the zucchini in big chunks and boil for 15 minutes in water with veg. stock. Once tender get them out to cool down and leave some of that water.

In a liquidizer blitz 4 or 5 table spoons of freshly grated pecorino romano with your zucchini and 2 spoons of the water they were cooking in. Blitz for 5 minutes until you get a lovely smooth sauce !

Boil the pasta al dente of course, toss it in the cognac, salmon and shallots add the green sauce and serve it with some black pepper and a sprinkle of pecorino romano !



Ingredients:- smoked salmon-cheese creamy style Philadelphia-avocado-Palmetto-scallion-pepper-salt.

Preparation: extend the slice of smoked salmon. Spread the cheese on top of salmon. Peel the avocado sliced and spread on top of the cheese. Salt and pepper. Cut fine chives. Corar Palmetto in sheets. Roll up the salmon and cut it in half.

Dwight’s Easy Smoked Salmon Spread by Dwight Stanford

Dwight’s Easy Smoked Salmon Spread by Dwight Stanford

Dwight’s Easy smoked salmon spread for “last minute” entertaining. I had everything in the fridge, but the salmon, so this was no problem.
400 gm of cream cheese
1/2 tsp salt
100 gm smoked salmon
150 gm of pealed cooked shrimp

Put them all in the food processor and make it spreadable.
I used the shrimp which are an “extender” and a lot cheaper than the salmon, but the flavor of the spread is definitely of smoked salmon. I garnished with a few of the little shrimp and a couple of fennel leaves.
I say put the spread on toasted bread or crackers. Buon appetito!
(If you want to spice it up a bit, you could add a bit of peperoncini)