Tag Archives: Recipe

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 … Continue reading

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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 … Continue reading

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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 … Continue reading

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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 … Continue reading

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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 … Continue reading

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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 … Continue reading

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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 … Continue reading

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

INGREDIENTS 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 … Continue reading

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Cherry Tomato Pastries with Persillade (serves 4)

INGREDIENTS 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 … Continue reading

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Pan Fried Prawns in Lemon Myrtle and Ginger served with Tagliatelle

INGREDIENTS 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 … Continue reading

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