KATKAT'S KITCHEN
RECIPES FROM KATKAT'S KITCHEN
Salmon with potato bread, Poached egg and green butter sauce
Salmon with potato bread, Poached egg and green butter sauce
is a breakfast recipe made in heaven. 
It must be the Irish in me I love potato but my favourite recipe is potato cakes. Salmon and eggs are a beautiful combination but when mixed with a rich butter sauce this is sublime.
The recipe was inspired by Danny Millar for St Pats day, but if you like a stronger taste with salmon try this salmon caponata. Danny made his salmon dish with cured salmon, and I used fresh and poached the egg rather than boiling it. The green sauce which accompanies the salmon was the same recipe.More salmon recipes can be found here
Boxty: Irish Potato Cakes
By Perre Coleman Magness, The Runaway Spoon / March 15, 2012 Irish boxty is a potato cake made with mashed and grated potatoes, this version has a sprinkling of green onions. There was a pub I frequented when I was a graduate student in England.
www.csmonitor.com
Salmon with potato bread, Poached egg and green butter sauce
Ingredients
For the potato bread
250g/9oz cooked mashed potato
60g/2¼oz plain flour
1 free-range egg, yolk only
sea salt and freshly ground black pepper
25g/1oz butter
For the green butter sauce
1 shallot, finely chopped
2 tbsp white wine vinegar
4 tbsp white wine
110g/4oz unsalted butter, cold and diced
2 tbsp capers
1 anchovy, finely chopped
½ bunch flatleaf parsley, finely chopped
handful watercress
For the salmon and eggs
4 free-range eggs, preferably organic
4 x 160g/5¾oz fillets cured organic salmon
oil, for frying
Method for Salmon
For the potato bread, mix the potato, flour and egg yolk together in a bowl. Season with sea salt and freshly ground black pepper and bring together to form a dough.Lightly flour a work surface and roll out to 5mm/¼in thick. With a pastry cutter, cut out 9cm/3½in rounds.Heat a dry, non-stick frying pan over a medium heat, add the potato bread rounds and cook for 1½ minutes on each side. Remove the potato breads from pan and wipe the pan dry.
Add the butter to the pan and fry the breads until crisp on each side. Remove from the pan and keep warm.
For the butter sauce, heat the shallot, white wine and white wine vinegar in a pan over a medium heat, and cook until the liquid has reduced in volume until only a tablespoon of liquid remains.
Whisk in the cold diced butter one piece at a time. Remove the pan from the heat, add the capers, anchovy and parsley and season, to taste, with sea salt and freshly ground black pepper..For the salmon and eggs, place the eggs in boiling water for 4-5 minutes until soft boiled. Transfer them to a bowl of iced water for one minute to stop the cooking process, then peel and keep warm.
.Place the salmon in a hot pan with a little oil. Cook for one minute on each side – the salmon has already been cured so it won’t take long. It should still be dark pink in the middle.
To serve, place the potato bread onto serving plates with the salmon on top and gently break the salmon to expose the inner flesh. Place the egg on top of the salmon then cut it into four and season with sea salt and freshly ground black pepper.Spoon the butter sauce over the egg and salmon, and top with watercress.
Gravlax
Ingredients to cure salmon
1 1½ to 3 pound, very fresh, clean-smelling salmon fillet
6 ounces coarse kosher salt
3 ounces brown sugar
1 tablespoon white pepper
1 tablespoon coriander seeds
1 tablespoon caraway seeds
1 tablespoon juniper berries
Fresh dill, to taste<
2 ounces aquavit or vodka
method for Curing Salmon
Flip the fish and repeat on the second side, packing the fillet with rub on all sides. Place a few dill sprigs underneath and on the fillet and wrap it in the foil. Wrap the whole package in a double layer of plastic wrap, and place it in a dish large enough to accommodate it. Weigh down the fish with a plate that will sit on it evenly and refrigerate.
Cure for 24-48 hours, until the salmon is firm to the touch at the thickest part. If it still feels squishy, as if raw, leave in the cure for another 24 hours. Be careful unwrapping it, as the cure will have turned to liquid.
Discard the dill and clean the fillet up, the best you can, using a moist paper towel.
Smoked salmon, grilled salmon or simple pan fried salmon is a sustainable food. However don’t miss out on a salmon breakfast the protein sets you up for the day.
Spicy beetroot hash with smoked mackarel
I have a passsion for smoked mackarel, and although it is normally served cold it is delightful warm in this dish, it complements the earthiness of the beetroot beautifully.
DUDE FOR FOOD: Leaving Las Vegas…
The famous stuffed one pound burger at Hash-House A Go-Go, with double Midwest beef patties, and instead of the usual fries, a side of salad. Just had to ….. Beetroot Blueberry Smoothie (and an outtake) – I think that mueslibread recipe took so much effort to get right that my baking mojo has simply left the building… The good news though, … I have been eating spicy food since I could barely walk and this is a very spicy onion dish that I adore. All I … 10 hours ago …
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Spicy beetroot hash with mackerel and poached egg
Ingredients
For the spicy beetroot hash
1 large baking potato, peeled
1 large, raw beetroots, peeled
1 Tablespoon curry powder
1 Tablespoon chopped spring onions
salt and freshly ground black pepper
2 Tablespoons vegetable oil
For the fiery tomato chutney
2 Tablespoons olive oil
1 red onion, diced
1 Tablespoon chopped fresh ginger
2 garlic cloves, chopped finely
2 small red chillies, chopped
125g/4oz demerara sugar
100ml/3½fl oz red wine vinegar
300g/10oz cherry tomatoes, halved
1 handful of chopped fresh mint
4 x 150g/5oz smoked mackerel fillets, warmed gently in the oven
4 x free-range eggs, poached
Method
Cut the peeled potato in half. Boil for seven minutes, then drain and set aside to cool.
For the chutney, heat the olive oil in a frying pan over a medium heat and fry the onion, ginger, garlic and chilli until soft. Add the sugar and vinegar and bring to boil for 5-6 minutes. Add the tomatoes and reduce to a simmer for five minutes until the sauce is syrupy. Stir in the mint.
For the spiced beetroot hash, grate the par-boiled potato and beetroot into a bowl and combine with the curry powder, spring onions and seasoning.Roll the mixture into four balls and flatten them into patties. Heat the oil in a frying pan over a medium heat and fry the beetroot hash for about three minutes on each side.
Serve a beetroot hash cake on each plate topped with a mackerel fillet, then a poached egg and the sauce on top.
Salmon Caponata.
Salmon Caponata
Today, I have been updating some of my Squidoo lens and came across my Sicilian recipes, as usual I was drawn to the Caponata one of my favourite dishes when I thought I could have that with salmon. Caponata is a salad of cooked vegetables, always containing aubergines and originating in Sicily. Caponata often contains pine nuts and raisin and seasoned with vinegar which makes it sweet and sour at the same time. Caponata is often eaten at room temperature but because this was served with fish I wanted to serve it warm. I went to Waitrose for inspiration, but decided to use my tried and trusted recipe.
Salmon Caponata
I used my favourite caponata recipe, then grilled the salmon and folded it in at the last minute.
Ingredients
4 aubergines
Salt
8 tablespoons olive oil
1 large onion, sliced
2 celery hearts cut into little chunks
500g ripe italian beefy tomatoes, chopped
100g pitted green olives
60g salted capers, rinsed
1 salted anchovy or 2 fillets in olive oil
100g slivered almonds
30g golden sultanas
½ teaspoon ground cinnamon
½ teaspoon ground cloves
50g caster sugar
50ml white wine vinegar
Garnish with
almonds basil or mint
Method
Salt the auberginess and leave to drain for an hour in the colander.Heat about 6 tablespoons of virgin olive oil in a sauté pan and fry the aubergine cubes until golden. Scoop them out with a slotted spoon and set aside. Adding more oil to the pan if necessary, fry the onion until soft, then fry all the other ingredients, apart from the sugar and vinegar. Simmer for about 20 minutes.
Add the aubergines to the mixture with the sugar and wine vinegar. Taste for salt and cook for another 10-15 minutes.
Salmon Caponata notes.
Salmon Caponata can be eaten warm but it is also delicious at room temperature.As I was eating the salmon caponata I decided nest time to try it with rare tuna or mussels, as caponata is such a versatile dish.
In the past I have always served a caponata as part of a series of appetiser’s although it has been served as a main course in Sicily for the past two hundred years. The salmon caponata made an agreeable change, but I think I will do it again with mussels, somehow the idea of mussel caponata with aubergines and slightly sweet and sour sounds to me like a marriage made in heaven. The salmon caponata was a little heavy for my taste, but with the resh taste of mussels, that is another thing entirely.
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