I received the Osietra and Beluga Caviar and so excited to try. The Royal Belgian Caviar are based in Belgium and home farm their sturgeon for the best quality product. Click above link for more information.
Duncan Smith is the Exclusive Scottish Distributor for this excellent product, check out his Instagram above for more information.
I was looking for something a bit more sophisticated for my afternoon tea, so something in a cocktail glass sounded good. This little dish is great for the party season coming up or if you just fancy treating yourself like we did.
The Beluga Caviar leaves a lovely after taste with its rich, Buttery and Creamy notes.
Makes 4 Glasses
4-6 tbsps of Sour Cream or Creme Fraiche (both work well)
1 Medium Avocado
2 tbsp Minced Red Onion
2 tbsp Lemon Juice
1 tsp Chopped Fresh Dill
1 Small Plum Tomato – chopped finely
1 Boiled Egg, peeled and chopped finely
Salt & Pepper to taste
1 tsp Caviar (do not use metal spoon as it can effect the taste)
Spoon the creme fraiche or sour cream into the glass.
Mash the avocado with a fork and mix in the onion, lemon juice, dill and seasoning. Put 1-2 tbsps into the glass on top of the cream.
Sprinkle some of the chopped egg and tomato on top then finish with a small spoonful of caviar an sprig of dill.
I do love my salmon. This was a last minute little dish as I was going to have steamed teriyaki salmon and sweet potato fries tonight for dinner, but changed my mind as I fancied a warming soup type dish. It was delicious and with the lemon zest added that extra bit of flavour.
Makes 2 portions
2 Salmon Fillets – cut into chunks
1 large sweet potato – cut in 1 cm chunks
1 cup sweetcorn (I used frozen)
1 cup baby carrots ( I used frozen)
1 cup garden peas (I used frozen)
1 onion – chopped finely
1 tbsp butter
1 tsp dried dill
Salt & Pepper
2 tbsp flour
Grated Lemon zest and juice of 1 lemon
In a large pot, melt the butter and saute the onion.
Add in the sweet potato, sweetcorn, peas, carrots, dried dill, salt & pepper and mix.
Pour in the water and bring to the boil, reduce and simmer covered for about 10 minutes or until sweet potatoes are tender.
Whisk the flour into the milk and slowly add to the pan while stirring through.
Add in the chunks of Salmon, remove the lid and simmer uncovered for about 5 minutes or until salmon is opaque. Be gentle but stir every now and again but watch not to beak up the salmon pieces.
Squeeze in lemon juice and grated lemon zest. Serve with a turn of rainbow peppercorns.
I first saw this recipe on Asassyspoon , I just had to give it a go as I love Salmon and Avocado so whats not to like! I changed it ever so slightly to suit my tastes and experiment. I also haven’t invested in a spiralizer yet so its cucumber strips instead of noodles…lol!
Makes 1 portion – obviously add quantities for more.
2 Salmon Fillets – make sure its good quality Scottish Salmon…lol!
1 tsp chilli powder
1 tsp rainbow peppercorns – ground
1 tsp ground cumin
2 tbsp olive oil – good quality
Salt & pepper to taste
For the dressing:-
1/2 lemon juiced
1/2 garlic clove – crushed
Handful Dill – freshly chopped (or you could use parsley)
1/2 chilli – diced or 1/2 tsp dried flakes
2 tbsp water
Salt & pepper to taste
Combine the chilli powder, pepper, cumin, salt and pepper in a small bowl with 1 tbsp olive oil. Place salmon in bowl and rub into skin covering all of the salmon.
Heat a pan on medium heat with 1 tbsp oil. Place fillets into pan skin side down first and cook for 4 minutes, just leave to cook. Then flip fillets over and cook for a further 3-4 minutes, remove.
Meanwhile make the dressing by mixing together all the dressing ingredients in a blender until you have a smooth paste.
If you have a spiralizer then use that for your cucumber, if not, you can use a peeler to make strips.
Add the cucumber to the avocado dressing and coat.
Place the cucumber onto a plate and place the salmon on top. Serve. Yummy!