dk booksdk books

Publishers of award winning reference
Navigation - Things to do - DK Books MasterChef at Home

Dorling Kindersley

Format: Hardback
ISBN: 9781405351393

£20.00
Buy now

Read more

Lime and Chilli Salmon with Creme Freche on Black Pepper Oatcakes

Dick Strawbridge TV presenter and 2010 Celebrity finalist

Preparation time 20 minutes, plus marinating
Cooking time 10 minutes
Serves 4

Lime and Chilli Salmon with Creme Freche on Black Pepper Oatcakes  


You will need:

Finely grated zest and juice of 4 limes
2 red chillies, deseeded and finely chopped
1 tsp salt
1 tsp caster sugar
Salmon fillet, approx. 250g (9oz) skinned, pin-boned, and cut into 1xm ( ½ in) slices

For the Oatcakes:

250g (9oz) medium oatmeal 50g
(1 ¾ ) medium rolled oats
¼ tsp bicarbonate of soda
¼ tsp salt 25g (scant 1oz) duck fat, or 25ml (1 ½ tbsp) olive oil

To Serve:

½ small red onion, finely chopped 150g (5 ½ oz) crème fraîche
1 tsp nigella or black onion seeds Small bunch of sorrel leaves or wild rocket

  1. Pour the lime juice into a shallow dish and add the chillies, salt, and caster sugar. Mix well. Place the salmon in the marinade, making sure all the flesh is covered, and marinate for 30-60 minutes in a cool place.
  2. Preheat the oven to 200ºC(400ºF/Gas 6). Line a large baking sheet with baking parchment. Mix the oatmeal, oats, bicarbonate of soda, and salt and pepper in a bowl. Rub in the duck fat, or mix in the olive oil. Gradually add 100-120ml (3 ½ - 4fl oz) freshly boiled water to form a dough. Knead on a floured surface for 2 minutes, then place between 2 sheets of cling film. Using a 3cm (1 ½ in) cutter (or bite size cutter of your choice), stamp out rounds and place them a little spaced apart on the baking sheet. You should have about 30-32 rounds of oatcakes, 3cm (1 ½ in) in diameter.
  3. Bake the oatcakes in the oven for about 8-10 minutes, or until beginning to turn golden and crisp. Leave to cool on a baking sheet for 5 minutes, then transfer to a wire rack and leave until cold.
  4. Stir the red onion into the crème fraîche and season with a little salt and pepper. Lift the salmon from the marinade, shaking off the excess, and then, using a very sharp knife, cut into tiny dice. Divide the salmon between the oatcakes and top with a blob of crème fraîche. Sprinkle on nigella or black onion seeds and garnish with sorrel or wild rocket leaves.

MASTERTIP Sorrel

Often found growing wild in meadowlands, there are tow main culinary species: the common sorrel with an appearance like spinach and a refreshingly sharp, almost astringent taste; and the French sorrel, which has a milder, more lemony, more succulent flavour.