The Three Bears
THIS has got to be one of my favourite recipes, which really hits home when it comes to the flavours.
Hence the name, The Three Bears – with daddy, mummy and baby flavours all in the one dish.
Using hot smoked salmon, which has a very strong and punchy flavour, and pairing it with some fabulous sweet and sour red onions, the intense flavours really wake up your tongue and make the sides of your mouth water.
It’s all a bit full on, until the baby flavour kicks in to calm everything down – fabulous (ideally organic) natural yoghurt mixed with freshly chopped chives and a drizzle of olive oil.
This is a great starter, or could be a Saturday lunch served with a big chunk of crusty bread and some good quality butter.
Or as an alternative, serve the sweet and sour red onions on a baguette with some thinly sliced rare roast beef and a good grinding of black pepper.
Ingredients (serving four)
300ml red wine vinegar
125g caster sugar
3 red onions, thinly sliced
4 x 80-100g smoked salmon fillet portions (
A little olive oil
Dressing
175ml natural yoghurt
1 tablespoon olive oil
1 tablespoon chopped fresh chives
Salt and pepper
Method
Place the red wine vinegar and sugar together in a pan. Bring to the boil, then add the onions and leave them for a moment or two until they become translucent. Drain into a sieve and discard the liquid. Leave to cool.
Combine all the dressing ingredients and put to one side.
Rub the salmon with a little olive oil and then sear in a very hot pan for about a minute on each side.
To serve, zig-zag the dressing on to large plates. Place a good spoonful of the onions in the centre of the plate and top with the hot salmon.
Garnish with a selection of soft herbs such as flat leaf parsley, coriander, chives and then drizzle with olive oil.
Published: Thu, 23 April, 2009
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