I’ve always loved the Crispy Seaweed that you get at the Chinese. I think it’s the combination of sweet and salty along with that satisfying crunch – plus hey, it’s one of your five a day right? So when I recently discovered that, for the most part, it isn’t actually seaweed at all, but rather, cabbage or kale, I’ve got to say I felt a bit let down.
Once I got over my initial indignation, I realised that this could actually be a good thing! It meant I could recreate one of my favourite takeaway treats in my very own kitchen (without having to take a trip to the beach first…)
Now the good thing about this dish (other than the whole ‘no need for waders’ thing above and aside from the fact that it’s bloomin’ tasty) is that it’s unbelievably easy to make. You are no more than 10 minutes away from tucking into a mound of sweet and salty, crispy seaweed stylee kale and succulent, pink, salmon with just a hint of the orient. A Chinese whisper if you will…
For the fish, I use my George Foreman grill, thanks to my lovely Mother-in-Law who recently served us some perfectly cooked salmon using her’s and so inspired me to dig mine out of a cupboard and dust it off after months (ok, years…) of neglect. If you don’t have one, then a frying or griddle pan will do just fine.
Every now and then, I have an idea for a recipe that makes me nervous. The image is so clear in my imagination that I can almost taste it, but I’m not sure if I can actually do it justice in the kitchen.
This little beauty of a dish was everything that I hoped it would be and I urge you all to give it a go! It’s perfect for entertaining – it tastes luxurious and like you’ve been slaving in the kitchen for hours. HOWEVER, it’s actually so fast to make, that you could comfortably do it after work one evening without even breaking a sweat.
You will need:
2 smoked salmon fillets* (skinned)
1 tbs crème fraiche
1 tbs cream cheese
1 tbs chopped gherkin
1 tbs chopped tarragon
1 sheet ready-made puff pastry
1 tbs milk
*Don’t panic if you can’t get/don’t like smoked salmon fillets, the un-smoked variety will also be delicious!
After asking for opinions on whether the inclusion of calories would be welcome or horrifying, I got a mixed response (although most seemed in favour) so I decided to introduce this final, secret if you want it to be, section to my recipes. Enjoy (or not, as the case may be!)
I’d love you to get in touch through the comments section. Let me know if you give this recipe a try – or if you have a favourite fish recipe that you’d like to share 🙂