Salmon

by Maxine Clark

Salmon is the king of fishes - smoked or fresh, cooked in fillets, steaks, cutlets - or, for a special occasion, a splendid whole fish. Gorgeously coloured, richly creamy in flavour - it's so declicious that you can easily forget that it's full of miracle Omega-3 oils - just the thing for a healthy heart. Recipes include Light and Airy first courses like Smoked Salmon and Cucumber Sushi; Super Starters like Smoked and Fresh Salmon Terrine; Pancakes, Omelettes and Tarts such as Fluffy Potato Pancakes with Smoked Salmon; Rice and Pasta recipes include Smoked Salmon, Saffron and Leek Risotto,, while bigger Main Courses range from the simple to the spectacular.

64 pages, Hardcover

First published January 1, 2001

About the author

Maxine Clark is a leading food writer and a gifted cooking teacher. She has taught in well-known cooking schools, such as Leith's in London, and has taught at Alistair Little's Tasting Places in Sicily and Tuscany. While in Italy, she has collected recipes that best display its strong and sunny flavors, and teaches them to students from all over the world. Her work regularly appears in magazines and newspapers such as 'BBC Good Food' and 'Food and Travel.'

Reviews

[Yves · Rating 4 out of 5]

Salmon refreshingly presented with recipes that ACTUALLY work every time because the instructions are clear without the usual “time loops” we all roll our eyes 👀 when they happen (you know, the “oh and don’t forget to put the thyme in before you make ...”).

Back to this book ... tasty, easy, and will probably be one of maybe half a dozen cook books that I will do every recipe. High praise.

Salmon rillettes ... mmmmm.