Every Friday, we at Casemate IPM bring you a delicious recipe hand-selected from one of the many cookery books we distribute. You should definitely try this at home!
This week’s featured cookery book is Mereo Books’ Flavours from the Flying Gourmet by Jane Whalley Prost. The recipe you’ll find below is just one of the many delightful gourmet dishes found in this book. Not only does this book offer delicious recipes for every course of a meal, it also provides practical kitchen advice and beautiful photographs of finished dishes.
Jane Whalley’s cookery career was born when she laid on a spread for her own 21st birthday party. Seasons in ski chalets followed, and as her reputation grew she was hired to cook for wealthy clients – and a few famous names – in London, the Caribbean, the Côte d’Azur, and Australia. Jane and her French husband Stéphane run a ski school and a property management company in Meribel, and they have now opened a country retreat in South West France – described as a “luxurious foodie’s paradise” – where Jane puts on residential and day courses for cookery enthusiasts. This book has been written in response to the growing number of clients who have urged Jane to put down some of her skills on paper.
Today’s recipe is a delicious starter dish that’s perfect for summer:
Wonderful Flavour Combinations
300g fresh salmon
1 tbs finely-chopped shallot
1 tbs finely-chopped ginger
1 pink grapefruit – segmented, then chop the flesh but keep the juice
Juice of 1 lime
1 red chilli, seeded and finely-chopped
Soy sauce – 5 drops
1 tbs chopped capers
2 tbs goji berries
1 tsp honey
1 tsp fish sauce
Fresh coriander and dill, chopped – keep some whole leaves for garnish
Skin, bone and chop the salmon into small cubes. Mix all ingredients together and leave to marinate for at least 2 hours. Put into small glasses and serve with toasted pumpernickel or good granary bread.
Serves 6 as a starter or served in canapé spoons, makes 15-20.
We hope you enjoy this dish! For more delicious recipes like this one, purchase your copy of Flavours from the Flying Gourmet here.