[METRIC VERSION]
Pimblett’s Salmon Mousse
5 mL butter
375 g B.C. salmon
250 mL white wine
30 g unflavoured gelatin
1 stalk celery, finely chopped
125 mL finely chopped sweet red or green pepper
Half onion, finely chopped
Grated rind and juice of half a lemon
500 mL tomato juice
2 tbsp sherry
5 mL each chopped fresh basil and dill
Pinch each salt, pepper, grated nutmeg and curry powder
500 mL whipping cream
5 mL granulated sugar
In skillet, melt butter over medium heat; add salmon, skin side up. Sear, turning once, until browned slightly on both sides. Pour in wine. Cover and poach for 10 to 15 minutes or until fish is opaque and flakes easily with fork. Transfer to platter; cover and refrigerate until ready to use.
In bowl, dissolve gelatine in 250 mL boiling water. Add celery, sweet pepper, onion, lemon rind and juice, tomato juice, sherry, basil, dill, salt, pepper, nutmeg and curry powder. With fingers, flake salmon into separate bowl, discarding any bones. Combine with celery mixture. Refrigerate for about 10 minutes until chilled but not set.
Meanwhile, beat whipping cream with sugar for 2 to 3 minutes (do not overbeat). Refrigerate until chilled. Fold into salmon mixture. Pour into mould; refrigerate for 30 to 60 minutes or until set.
If desired, decorate with sliced hard-cooked eggs, sliced cucumber, sliced olives and wedges of lemon. Serve with thin toasted bread slices.
Lancashire Hot Pot
500 g lamb, including scrag end (neck pieces) and chops with kidney in
4 onions, coarsely chopped
25 mL dried sage
5 mL pepper
2 mL salt
2 mL grated nutmeg
6 potatoes, peeled and sliced
750 mL beef stock
6 oysters (optional)
Layer half of the lamb in bottom of roasting pan, then half of the onions. Sprinkle with half of the sage, nutmeg, salt and pepper. Top with one-third of the potato slices. Repeat layers once. Pour in beef stock (should come about three-quarters of the way to top of pan). Top with oysters (if using) and final layer of potato slices in concentric rings. Spoon some of the stock from underneath over potatoes on top.
Roast in 200°C oven for about 2 hours or until potatoes are tender and meat is cooked through.
If desired, served with pickled cabbage: half a cabbage, shredded, mixed with 250 mL malt vinegar and 25 mL granulated sugar.
Stilton Plate
1 ripe Stilton
1/2 cup vintage port
Celery sticks
Sliced apples
Assorted crackers
Scoop out well in centre of top third of Stilton; pour in port. Cover and set aside to absorb port. Serve with celery sticks, apple slices and crackers, along with good port to sip.
IMPERIAL VERSION
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