Smoked Salmon With Watercress Salad (serves 6)

INGREDIENTS

480g spring smoked salmon
200g picked watercress
6 poached eggs
1 bulb of celeriac,
peeled and sliced thinly
50g salmon caviar
Herb Oil

Caesar dressing

Collect all ingredients and add in the below order to a blender

1 clove of Garlic
Lake Deborah Salt
2 egg yolks
1 tablespoon smooth Dijon mustard
200ml white wine vinegar
¼ cup dill gherkins
1 cup of freshly grated Parmesan
1 fillet of anchovy

METHOD

  • While the blender is pureeing the dressing, squirt 1/3 litre of vegetable oil into the mixture.
  • Blend until the mixture is a smooth paste and then chill while preparing the rest of the dish.

TO ASSEMBLE

  • Take 6 plates and place 3 slices of salmon on each.
  • Toss watercress and celeriac with Caesar dressing.
  • Place in the middle of the plate and add a poached egg on top.
  • Drizzle salmon caviar and herb oil around the outside of the plate.

Grateful thanks to Bethany Finn of Urban Bistro, Adelaide for permission to use her recipe.

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Trout With Parma Ham (Serves 4)

INGREDIENTS

Lake Deborah Salt
4 trout, cleaned
Black pepper
4 slices Parma ham
125g smoked bacon, diced
2 cloves garlic, cut into fine slivers
Olive oil
Plain flour for coating

METHOD

  • Wash the fish well and dry thoroughly.
  • Season inside and out with Lake Deborah salt and pepper.
  • Put a slice of ham inside each trout and close with cocktail sticks or poultry pins.
  • Coat with flour, shaking off any excess.
  • Put 2 tablespoons of olive oil in a pan and cook the bacon until the oil runs.
  • Add the garlic and continue to cook for another couple of minutes.
  • Remove the bacon and garlic from the pan and set to one side on absorbent paper.
  • Cook the trout in the remaining oil until golden brown all over and cooked right through.
  • Serve immediately, scattered with the diced bacon and garlic.

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Mushroom Stack (Serves 4)

INGREDIENTS

Lake Deborah Salt
4 large flat mushrooms, stalks cut off
1 large avocado, flesh mashed
2 tablespoons cream
4 large eggs
Olive oil
Ground black pepper
1 crushed clove garlic
8 slices bacon, cut into strips

METHOD

  • Pre-heat a grill to medium high.
  • Brush the mushrooms with olive oil.
  • Put under the grill and cook on both sides for 3-4 minutes or until tender.
  • In a bowl combine the avocado, garlic and cream together.
  • In a frying pan cook the bacon strips until crisp and golden.
  • Put to one side and keep warm.
  • Meanwhile bring a pan of salted water to a gentle boil.
  • Add the eggs and poach.

To serve:

  • Place a mushroom on a warmed plate.
  • Spread with avocado mix.
  • Top with the poached egg.
  • Sprinkle over the bacon.
  • Season with Lake Deborah Salt and ground black pepper.
  • Serve immediately.

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Coronation Chicken (serves 4)

INGREDIENTS

Lake Deborah Salt
1 large firm mango
50g sultanas
500g cooked chicken breast, skinned, cut into strips
150ml Mayonnaise
50g cashew nuts, toasted
1 teaspoon lemon juice
1 teaspoon mild curry powder or paste
1 tablespoon mango chutney
Ground black pepper

METHOD

  • Remove the skin from the mango.
  • Cut the flesh off either side of the stone and slice into strips.
  • Put chicken strips and half the mango into a large bowl.
  • Mix the mayonnaise with the Lake Deborah salt, curry powder or paste, chutney, lemon juice, and black pepper.
  • Pour over the chicken mixture and toss gently to coat well.
  • Add half the nuts and mix again.
  • Transfer to a serving dish and garnish with the remaining mango strips and cashew nuts.
  • Serve with a rice salad or arrange on a bed of crisp green salad leaves.

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Smoked Salmon Spaghetti (serves 4)

INGREDIENTS

Lake Deborah Salt
250g dried or chilled spaghetti
Black pepper
300g smoked salmon, cut into strips
25g salmon roe
1 tablespoon lemon juice
2 tablespoons Extra Virgin olive oil
2 level tablespoons chopped fresh chives
1 level tablespoon chopped flat leaf parsley

METHOD

  • Cook the pasta in a large saucepan of salted, boiling water according to instructions on the packet.
  • Drain well.
  • Return to the pan.
  • Add all the remaining ingredients and blend together.
  • Season to taste with Lake Deborah salt and black pepper.
  • Divide among 4 warmed plates.
  • Sprinkle with a little extra chopped chives.
  • Serve immediately.

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A Medley of Steamed Vegetables (serves 4)

INGREDIENTS

Lake Deborah Salt
500g mixed baby vegetables, e.g. carrots, courgettes, sweetcorn, mange tout
Extra Virgin olive oil

METHOD

  • Wash the vegetables.
  • Prepare a steamer over a pan of boiling water.
  • Add no salt to the water.
  • Put the vegetables in the steamer and cook until tender, approx. 5-10 minutes.
  • Place the vegetables into a warmed serving dish.
  • Drizzle with olive oil.
  • Sprinkle with the Lake Deborah salt.
  • Serve immediately.

A tablespoon of fresh chopped herbs such as oregano or thyme could also be added if liked. Adding the salt at the end of cooking will lift the flavour of the vegetables.

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Pork Scallops with Prosciutto and Lemon (serves 4)

INGREDIENTS

Lake Deborah Salt
1 pork fillet, approx 500g in weight
1 lemon
70g butter
1 tablespoon chopped parsley
Flour for coating
40g prosciutto or pancetta
Black pepper

METHOD

  • Cut the meat into even slices approx. 1cm thick.
  • Place the slices between 2 sheets of cling film and beat out lightly until thin.
  • Cut the slices in half if they are too large.
  • Season with Lake Deborah salt and pepper.
  • Flour lightly, shaking off excess.
  • Melt half the butter in a pan and cook the scallops for 2-3 minutes on each side, or until cooked through.
  • Arrange the scallops, overlapping on a heated serving dish and keep warm.
  • Cut the prosciutto or pancetta into strips.
  • Melt the remaining butter in the pan.
  • Add the strips and cook until brown.
  • Add 3-4 tablespoons lemon juice and the parsley.
  • Heat through.
  • Pour over the scallops and serve immediately.

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Pork Fillet with Lemon Myrtle Herb Mix served with Roasted Vegetable Couscous (serves 4)

Pork FilletINGREDIENTS

1 Pork Loin Fillet – sliced into 1″ medallions
1 teaspoon of Lake Deborah Salt

1 teaspoon of Lemon Myrtle Powder
1 tablespoon of Fennel Seeds – slightly ground
1 tablespoon of Dried Rosemary – chopped
1 clove garlic – finely chopped
Oil for coating

Roasted Vegetable Couscous
250g of instant Couscous – cooked as per manufacturers instructions
1 small red capsicum/pepper
1 small yellow capsicum/pepper
1 small zucchini/courgette
1 small eggplant/aubergine/
Oil for coating

METHOD

  • Preheat the oven to 220C – Gas Mark 8
  • Mix Lake Deborah Salt with the herbs and chopped garlic. Sprinkle onto a flat plate. Lightly rub the pork medallions in oil then press into herb mix to coat. Set aside.
  • Meanwhile place the vegetables on a baking tray, drizzle with oil and cook until skins are charred. When cooked, set aside and leave to cool.
  • Pan fry the medallions until cooked through.
  • Cook the couscous to the instructions on the packet.
  • When cool, chop the vegetables into small pieces and add to cooked couscous.

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Cherry Tomato Pastries with Persillade (serves 4)

Cherry Tomato PastriesINGREDIENTS

Lake Deborah Salt
1 pre-rolled sheet puff pastry
30g sun-dried tomatoes
2 punnets red cherry tomatoes
Freshly ground black pepper

For the Persillade:
30g flat leaf parsley
2 cloves garlic, peeled

METHOD

  • Preheat the oven to 200C, 400F, Gas 5
  • Cut the pastry sheet into 4 equal squares.
  • Arrange on a lightly oiled baking sheet.
  • With the tip of a knife, score a 1cm border around the edge of each square.
  • Prick the centres with a fork.
  • Purée the sun-dried tomatoes in a food processor and season with Lake Deborah Salt and pepper to taste.
  • Spread the purée over the centre of each pastry square, leaving the border free of topping.
  • Arrange the cherry tomatoes over the purée.
  • Bake in the oven for 20 minutes, or until the edges are puffed and golden brown.
  • Remove from the oven and sprinkle with the persillade while still hot.

To make the persillade:

  • Finely chop the parsley and garlic and mix together.

Persillade is a mixture of chopped parsley and garlic, which is added to certain French dishes after cooking.

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Pan Fried Prawns in Lemon Myrtle and Ginger served with Tagliatelle

Pan Fried PrawnsINGREDIENTS

4-6 large peeled Prawns (Shrimp) per person
1 clove garlic chopped
1 teaspoon Lake Deborah Salt

1 teaspoon Lemon Myrtle powder
1 teaspoon of Chopped Fresh Ginger
Freshly Ground black pepper
2-3 tblsp of Light Olive Oil to combine
50g of Tagliatelle per person
25g of Butter

METHOD

  • Mix the Herb ingredients plus the chopped garlic and add the oil to combine. Marinade the prawns in the mix.
  • In a saucepan, bring water to a rolling boil, add pasta and cook to instructions on the packet.
  • Drain and toss with butter whilst hot.
  • Meanwhile pan-fry, grill or bbq prawns until cooked.
  • Serve immediately on top of hot buttery pasta.

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