Le Tour de France
Has everyone sorted out their pitch for this massive race?
I expect that all will have to be in position by 8am and that it will be a really long wait.
I thought I was going to be on the bus station roof serving canapés and drinks, but someone else is doing that thank goodness. I am serving a buffet, so I will miss all the fun.
One of the dishes I will be serving is poached salmon with smoked salmon marinated in beetroot. It looks really colourful as you can see from the picture.
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Ingredients:
1 Side of salmon
½ pt of fish stock made from a stock cube
1 pkt of cooked beetroot finely chopped
2 tbsp balsamic vinegar
Slices of lemon and lime to decorate
Method:
- Line a large deep sided baking sheet with parchment, pour over the hot stock and cover with tin foil.
- Put in a moderate oven and bake about 20 to 25 mins. Leave in the tin until cold.
- Meanwhile lay the smoked salmon in a dish and sprinkle over the beetroot and balsamic mixture.
- Leave in the fridge over night stirring occasionally.
- Lift the salmon off the baking sheet using fish-slices, you may need a spare pair of hands if it is a large salmon.
- Place salmon on your serving plate and put in the fridge overnight.
- Remove from the fridge, decorate the plate with some leaves or lettuce and tomatoes.
- Take the smoked salmon a piece at a time and scrape off the beetroot into a separate bowl, screw the smoked salmon up slightly and place down the centre of the fish. It is that simple.
To make a beetroot salsa with the marinated beetroot:
Chop a medium sized onion and a bunch of parsley and add to the beetroot along with a tbsp of olive oil the same of balsamic vinegar and some ground black pepper.
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