Monday 18 February
We asked Duncan over for the
second time of asking for Friday's leftover salmon: salmon cakes.
On top of the flaked salmon, just a
few bread crumbs from Holt's panko-making (based on grating a loaf of frozen
white bread and then drying and toasting it a little), minced red onion and celery,
a little mayo to bind, and the magic ingredient: a tsp. of Dijon mustard. Pat
together, dip in finer breadcrumbs, and brown in oil.
Our side dish was roasted
asparagus, with sauce maltaise made with one of the blood oranges we still have
sitting around.
Dessert was Holt's rosemary biscotti
and a touch of moscato dessert wine - or the Glenlivet, for those who love the single
malts and don't have to drive.
No comments:
Post a Comment