Category Archives: Fish

Seafood Canapes

Ultimate seafood canapes !

Ingredients:

  • small handful rocket leaves
  • 3 tbsp mayo
  • 100 ml creme fraiche
  • 2 tbsp chopped dill
  • 2 tbsp chopped chives
  • 1 tbsp horseradish sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • salt & pepper
  • 250 g cooked prawns
  • brown bread
  • butter

Method: 

seafood canapes

Mix all ingredients together except rocket leaves and leave in fridge for 1 hour. To assemble butter the bread, add rocket leaves then place the seafood topping. Enjoy !!!

Kanapki z Krewetkami

Skladniki:

  • garsc rukoli
  • 3 lyzki majonezu
  • 100 ml creme fraiche
  • 2 lyzki posiekanego koperku
  • 2 lyzki posiekanego szczypiorku
  • 1 lyzka chrzanu
  • 1 lyzka musztardy Dijon
  • 1 lyzka soku z cytryny
  • sol & pieprz
  • 250 g krewetek
  • ciemny chleb
  • maslo

Wykonanie:

seafood canapes

 

Wymieszac wszystkie skladniki oprocz rukoli i wstawic do lodowki na 1 godzine. Posmarowac chleb maslem, polozyc rukole i krewetkowa salatke. Smacznego !!

seafood canapes

 

Asparagus and Salmon Quiche

Salmon and asparagus is a match made in heaven in this quiche recipe.

Ingredients:

  • 300 g ready made shortcrust pastry
  • 250 g fried salmon
  • 200 g asparagus, blanched and chopped (reserve some for decoration)
  • 200 ml double cream
  • 100 g creme fraîche
  • 3 eggs
  • juice of ½ lemon
  • 1 tbsp mustard
  • 1 tbsp dill
  • 1 tsp nutmeg
  • salt & pepper

Method:

Preheat the oven to 180° C.

Roll out the shortcrust pastry until is the size of 23 cm flan dish. Prick the pastry all over with a fork, line the pastry case with grease-proof paper and fill it with rice, bake for 20 minutes.

For the filling, arrange the salmon and asparagus evenly in the bottom of the pastry case.

Asparagus and salmon quiche

In a bowl beat together eggs, double cream, creme fraiche, mustard, lemon juice, nutmeg and dill until well combined. Season with salt and pepper. Pour the mixture into the pastry case.

Bake the quiche for 30 – 35 minutes or until the egg mixture has set. Enjoy!!!!!!

Quuiche z lososiem i szparagami.

Skladniki:

  • 300 g gotowego kruchego ciasta
  • 250 g usmazonego lososia
  • 200 g zielonych szparagow, blanszowane i pokrojone ( zachowaj kilka dlugich do dekoracji)
  • 200 ml smietany
  • 100 g creme fraiche
  • 3 jajka
  • sok z ½ cytryny
  • 1 lyzka musztardy
  • 1 lyzka koperku
  • 1 lyzka galki muszkatalowej
  • sol & pieprz

Wykonanie:

Rozgrzej piekarnik do 180° C.

Cisto kruche rozwalkowac do wielkosci formy 23 cm. Ciasto nakluj widlcem, wyloz folia aluminiowa i wypelnij ryzem i piecz 20 minut.

Lososia i szparagi rozprowadz rownomiernie na dnie upieczonego ciasta.

salmon and asparagus quiche

W misce wymieszaj jajka, smietane,creme fraiche, musztarde,galke muszkatalowa, sok z cytryny i koperek. Dopraw sola i pieprzem. Masa jajeczna zalac lososia i szparagi. Udekorowac pozostalymi szparagami.

Piec przez 30 – 35 minut. Smacznego!!!!

Salmon and Dill Quiche

This salmon and dill quiche is great for sharing and can be made the day before you need it.

salmon and dill quiche

Ingredients

  • 300 g ready made shortcrust pastry
  • 250 g salmon, fried
  • 100 g Gruyère, grated
  • juice of ½ lemon
  • 3 eggs
  • 200 ml double cream
  • 1 tbsp mustard
  • 4 tbsp chopped dill
  • salt & pepper

salmon and dill quiche

Method

Preheat the oven to 180° C.

Roll out the shortcrust pastry until is the size of 20 cm loose-bottomed cake tin. Prick the pastry all over with a fork, line the pastry case with grease-proof paper and fill it with rice, bake for 20 minutes.

For the filling, arrange the salmon and cheese evenly in the bottom of the pastry case.

In a bowl beat together eggs, double cream, mustard, lemon juice and dill until well combined. Season with salt and pepper. Pour the mixture into the pastry case.

Bake the quiche for 30 – 35 minutes or until the egg mixture has set. Enjoy!!!!!!!!!!!!!!!!!!!!!

Quiche z lososiem i koperkiem

Skladniki

  • 300 g gotowego kruchego ciasta
  • 250 g usmazonego lososia
  • 100 g sera Gruyère, starty
  • sok z ½ cytryny
  • 3 jajka
  • 200 ml smietany
  • 1 lyzka musztardy
  • 4 lyzki posiekanego koperku
  • sol & pieprz

Wykonanie

Rozgrzej piekarnik do 180° C.

Schlodzone cisto kruche rozwalkowac do wielkosci formy 20 cm. Ciasto nakluj widlcem, wyloz folia aluminiowa i wypelnij ryzem i piecz 20 minut.

Lososia i ser rozprowadz rownomiernie na dnie upieczonego ciasta.

W misce wymieszaj jajka, smietane, musztarde, sok z cytryny i koperek. Dopraw sola i pieprzem. Masa jajeczna zalac lososia.

Piec przez 30 – 35 minut. Smacznego!!!!!!!!!!!!!!!!!!!!!!!!!!!!

salmon and dill quiche

Tuna Sandwich

This is my favorite tuna sandwich and i’m happy to share with you! If you do not like tuna you can try salmon.

Ingredients

  • 2 cans tuna in brine
  • 1 tin sweetcorn
  • ½ diced red pepper
  • 1 diced onion
  • 1 diced avocado
  • ½ seedless cucumber, diced
  • chili or chili sauce (optional)
  • mayo
  • salt & black pepper

Method

Drain the water from the tuna then put it into a bowl. Add sweetcorn, red pepper, onion, avocado, cucumber, chilli, mayo. Mix together and season well. Enjoy!

Skladniki

  • 2 puszki tunczyka
  • 1 puszka kukurydzy
  • ½ czerwonej papryki, pokrojona w kostke
  • 1 cebula, pokrojona w kostke
  • 1 awokado, pokrojone w kostke
  • ½ ogorka, bez pestek pokrojony w kostke
  • chili lub sos chili ( gdy lubisz pikantne)
  • majonez
  • sol & pieprz

Sposob

Tunczyka odsaczyc. W duzej misce wymieszac razem z tunczykiem kukurydze, czerwona papryke, cebule, awokado, ogorek, chili (jesli uzywasz), majonez. Doprawic sola i pieprzem. Smacznego!!!!!

Vietnamese Caramel Trout

A little effort recipe that looks and tastes amazing.

Ingredients

  • 50 g golden caster sugar
  • 1 tbsp Thai fish sauce
  • 1 red chilli, sliced
  • large piece of ginger, finely sliced
  • 2 rainbow trout fillets
  • 2 heads bok choi, halved
  • juice ½ lemon
  • steamed rice, to serve

Method

Put the sugar in a pan and add a splash of water. Heat gently, until the sugar dissolves. Turn up the heat and bubble until it turns a dark amber colour.

Add the fish sauce, ½ of the chilli and ½ of the ginger. Then add 1 tbsp water to dilute. Boil again until syrupy, then add the fish fillets ( skin side down) and add bok choi.

Cover the pan and simmer until the fish is cooked ( 4-5 min ) and the bok choi is wilted. Turn off the heat, add the lemon juice and scatter with the remaining chilli and ginger. Serve with rice.

Recipe taken from BBC Good Food