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potato salad with smoked salmon and horseradish crème fraiche
I’ve always loved smoked salmon, ever since I was a little kid. As I grew up living above my parents’...
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I’ve always loved smoked salmon, ever since I was a little kid. As I grew up living above my parents’...
Read more
I know the recipe obv says 'white fish' but I was wondering if it works well with Red fish as well. I 'm thinking of making it with a sweet potato side [ http://bit.ly/student-recipes-roasted-fish ]for a mates birthday dinner and I don't want to cock it up if it's specific to white fish.
I made this last night for 4 people and it was georgious! Try this sauce with pasta, I'm sure you'll like it. And try this meal with rice: put 1 glass of rice to warm water and wait 30 minutes, then pour the water. Melt the butter in saucepan and put the rice in it. Season the rice with a little salt. Then put 1+1/2 (one and a half) glass of water on. First let the water boils, then turn to medium heat. Check the water ends or not?(About 15-20 minutes). If ends, wait 10 minutes and serve with meal.
would this sauce work with JO's fab recipe for white fish filet with lemon zest and rosemary wrapped in pancetta? or would it all overpower the fish too much? any thoughts anyone?
Dear Jamie: I am a big fan of your food that is simple yet full of flavour, and your hard work to put healthy meals on our tables, this recipe is amazing, my husband ate it in minutes. Thanks... God bless
I bought Dori filet and thinking of having baked fish but not sure what sauce I'm going to make. Look at your recipe and lucky enough I have most of the ingredients except the capers. Made it, and it was devoured by my family in seconds. Very successful indeed. Thank you very much Jamie.....
it´s very delciousos!!! i loved sauce!!!
Made this for my family last night. Had it with lemon and parsley charlottes and a basil, tomato, olive and artichoke salad. Also had garlic bread to soak up the tomato sauce. Went down a treat. I always look to Jamie for dinner party inspiration and his recipes never let me down.
Made this last week for 10 people so just double-point-fived the recipe. Used locally caught grouper. Found that it needed more hot pepper so diced up one and put it in which gave just the tiniest edge of heat. Threw in some fresh tomatoes as they're in season, and had to use diced canned tomatoes as no plum 'maters were available. <br /> <br /> Got lots of compliments! The olives and capers are quite key for getting enough flavor, I think, but the basil didn't seem to add much. And of course as is said at the beginning of the recipe, getting good quality fish is crucial. Thanks, Jamie, for a delicious fish recipe that was easier than it tasted!
i tried this recipe and its so lovely!jamie's recipe is the best ever!