Rita’s Asparagus and
Red Pepper Vol-au-Vents
4redbellpeppers,roasted, 8freshasparagusspears
peeledandseeded 1packetpuffpastry
1mediumonion,chopped 1egg,beaten
Oliveoil 4slicesbacon,chopped
2garliccloves,chopped andcookedcrisp
6ouncesvegetablestock Lemonjuice
1. Preheat oven to 350°F. Cut peppers into quarters and reserve the best 8 pieces.
2. Cook onion in olive oil in a large skillet over
medium heat until soft; stir in garlic and 8 pieces
of pepper. Puree; return to the skillet and stir in
vegetable stock. Simmer for 10-15 minutes.
3. Blanch asparagus in boiling water for 1 minute.
Before assembly, grill to warm and make grill marks.
4. Roll out pastry and cut into 4 circles 4 inches in
diameter; cut 4 more circles 11/2 inches in diameter.
Brush with beaten egg. Place on a baking sheet and
bake for 15 minutes, or until golden brown.
5. To assemble, place a large pastry round on a
serving plate; spoon a little sauce on top. Add
2 pieces of reserved red pepper, 2 asparagus spears,
another spoonful of sauce and bacon. Top with a
small pastry circle. Drizzle olive oil and lemon juice
decoratively around the plate. Makes 4 servings.
Marine Harvest Salmon Mousse
Marine Harvest is the largest producer and supplier
of farmed salmon and a pioneer in research and
development in the farming of new species.
Rita Carter, Bedford, Bedfordshire
1 cup milk
1 small onion,
sliced, divided
1 medium carrot,
sliced, divided
2 bay leaves, divided
4 black peppercorns, divided
Salt and pepper
1/4cup white wine
1 tablespoon lemon juice
12 ounces
Marine Harvest salmon
1 level tablespoon
powdered gelatin
2 tablespoons butter
2 tablespoons flour
5 tablespoons mayonnaise
1 cup heavy cream,
whipped to soft peaks
Fresh dill
Lemon slices
1. Place milk in a small saucepan with half the
onion and carrot, 1 bay leaf and 2 peppercorns.
Bring slowly to a boil. Remove from heat, cover
and leave to infuse for 30 minutes. Strain milk.
Season to taste with salt and pepper.
2. Meanwhile, place the remaining onion and carrot,
1 bay leaf, 2 peppercorns, wine, lemon juice and
5 tablespoons of water in a shallow pan. Bring to
a boil and add salmon. Reduce heat, cover salmon
with a piece of buttered greaseproof paper and
let simmer for 10-15 minutes. Remove poached
fish and separate flakes. Let cool.
3. Boil salmon liquor to reduce by half and strain
into a bowl. Season to taste with salt and pepper.
4. Sprinkle gelatin into 3 tablespoons cold water.
5. Melt butter in a saucepan and stir in flour.
Cook for 1 minute, then gradually stir in the
strained milk. Continue cooking, stirring, until
the sauce thickens. Stir in the softened gelatin
and the salmon liquor and set aside to cool.
6. Carefully stir the flaked salmon into the
gelatin mixture. Transfer to a food processor.
Add mayonnaise and pulse for a few seconds.
7. Place the salmon mixture in a large bowl
and fold in whipped cream. Season to taste with
salt and pepper.
8. Pour into a mold lined with oiled plastic wrap;
refrigerate for 2 hours, or until set. Unmold and,
if desired, garnish with finely chopped fresh dill
and lemon slices. Serve with crackers or toast
points. Makes 6-8 servings.
