SCOTTISH SALMON RECIPE RECIPES

Steps:

• In a small bowl, add butter, lemon rind and juice, chopped dill and seasoning and stir together with a fork until well blended. Place this herb butter on a piece of greaseproof paper and roll up, smoothing into a sausage shape. Twist the ends tightly; wrap in clear film and place in freezer for 20 minutes until firm.
• Preheat oven to 190°C/375°F/Gas 5. Prepare four squares of foil large enough to wrap salmon steaks in by greasing lightly. Place a salmon steak in the center of each one.
• Remove herb butter from freezer and allow to sit for a few minutes. With a sharp knife, slice butter into 8 rounds. Top each salmon steak with 2 rounds. Top the butter with a halved lemon slice and a sprig of dill.
• Lift up foil and crinkle edges together to seal. Place these packets on a baking sheet and bake for about 20 minutes.
• Remove from oven, open packets and slide the contents on to warmed plates along with the juices.
• Serve hot, with new potatoes and a crisp green salad.

Steps:

• "Sweat off the shallot, ginger, lemon grass in a little oil. Crush the anchovies into a paste using a pestle and mortar. Add the shallot mix and the anchovies to a bowl containing the cooked rice, parsley and lime juice. Add the black pepper and check the seasoning. Roll out the pastry to 50 x 25cm rectangle, using a lattice pastry cutter roll over (down the centre) 1/2 of the pastry. Place a layer of anchovy mix on and under the salmon fillet, cover with a lightly dampened nori leaf and cover with the trellis of puff pastry. Eggwash the sides and join together, completely encasing the fish. Egg wash the trellis and leave to rest for 20 minutes. Place into the oven and cook for 20-25 minutes. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ "