niedziela, 30 października 2011

Pasta z łososia z bagietką i sałatką ziemniaczaną


For the potato salad

Preparation method

  1. Bring the wine and vinegar to the boil in a saucepan, then reduce the heat until simmering. Poach the salmon in the liquid for 6-8 minutes, or until cooked through.
  2. Leave to cool slightly, then blend the mixture in a blender with two-thirds of the butter. Stir in the capers and season, to taste, with salt and white pepper.
  3. Spoon the mixture into six small kilner jars and set aside to cool.
  4. Meanwhile, melt the remaining butter and pour a layer on top of the salmon mixture in the kilner jars. Set aside to cool completely.
  5. Meanwhile, for the potato salad, mix the potatoes, mayonnaise, gherkins and dill together in a bowl. Season, to taste, with salt and freshly ground black pepper.
  6. Serve the potted salmon with thin slices of French bread and the potato salad alongside.

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