Easy yet impressive, you simply have to add these to your party food repertoire. Use guacamole or smoked salmon instead of gravadlax if you prefer.
An English parsley sauce has, in many ways, become a forgotten delicacy. It's excellent served with boiled gammon or any baked fish or, as shown here, it's supremely good served as a partner to fresh salmon.
This recipe sums up why we should support the small supplier: a wonderful baked salmon dish using fish from a smokery just down the road from Delia's house in Suffolk.
This is a wonderful way to cook salmon: easy and quick, giving a golden crusted outside whilst staying beautifully moist within. The lentil salsa is best made a few hours ahead to give all the flavours a chance to develop.
The thing to remember here is that good-quality tinned salmon makes better fishcakes than fresh, so don't be tempted to cook some salmon just for this.
What a flavour sensation – and so easy! Great for outdoor eating, the salmon is coated in a paste of ginger, lime, coriander, cinnamon and cumin then served with a zingy salsa of black beans, tomatoes, chilli and lime.
You can cook this from scratch in about 15 minutes, making it ideal for a midweek supper, although it's luxurious enough for entertaining - and no one will believe quite how easy it is to make!
The way I cook a salmon is extremely slowly, wrapped in foil in the oven. I cannot recommend this method highly enough. With skin and bones, head and tail intact there is not only a captured concentration of flavours, but also a guaranteed succulent
Japanese food tends to be very low in fat, which is why Delia has borrowed some of its classic elements in this scrumptious salmon recipe for dieters. The salad adds plenty of crunch and unmistakeable sesame flavour.
I've adapted this from a Jewish recipe in which the cakes are coated in matzo meal before frying. Failing that of course wholewheat or even plain flour will do perfectly well.
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