Salmon Recipes

Cooking Salmon  

Salmon Spaghetti

Asian Grilled Salmon

Salmon Burgers

Peppered Salmon

Manx Smoked Salmon

Salmon Teriyaki

Smoked Salmon Terrine
Salmon & Ginger Salad
Smoked Salmon Rice
Salmon in Cream
Smoked Salmon Kedgeree
Garlic Herb Salmon
Salmon & Sweet Potato

Seared Salmon

Spicy Salmon Broth

Salmon Tagliatelle

Italian Poached Salmon

Salmon Flan

Grilled Salmon Salsa

Marinated Salmon

Poached Salmon Salad
Salmon Fish Cakes
Grilled Salmon & Salad
Smoked Salmon Pate
Salmon Fuseli
Salmon en Croute
Salmon Tortilla Cones

Smoked Salmon & Rice Salad Parcels

serves 2 - 4  time 30 - 60mins  



175 g (1 cup) mixed wild rice
8 slices smoked salmon
350 g Basmati rice
10 cm/4 in diced cucumber
225 g feta cheese, cubed
8 cherry tomatoes, quartered
2 tbsp mayonnaise
2 tsp fresh lime juice
1 tbsp chopped fresh chervil
Salt and ground black pepper
Lime slices, fresh chervil to garnish

Cooking Method

1. Cook the rice according to the instructions on the packet. Drain, turn into a bowl and allow to cool.

2. Line four ramekins with clear film (plastic wrap), then line each ramekin with two slices of smoked salmon. (Reserve any extra pieces of smoked salmon for the tops of the parcels.)

3. Add the cucumber, feta and tomatoes to the rice and stir in the mayonnaise, lime juice and chervil. Mix together well and season with salt and pepper to taste.
4. Spoon the rice mixture into the salmon-lined ramekins. Place any extra pieces of smoked salmon on top, then fold over the overlapping pieces of salmon so that the rice mixture is completely encased.

5. Chill the parcels for 30 to 60 minutes, then invert each parcel onto a plate, using the clear film to ease them out of the ramekins. Carefully peel off the clear film.

6. Garnish each parcel with slices of lime and a sprig of chervil.




trout and salmon fishing