Recipe by Robyn Timson
Robyn discovered this dressing while experimenting in the kitchen. The flavour is perfect for Asian-style fish. The recipe makes about 1 litre and you only need half this amount for the salmon – the rest can be frozen or will keep in the fridge for up to a week.
Whole-wheat blinis with smoked salmon and creme fraiche
- 200g (1 cup) sugar
- 250ml (1 cup) water
- 2 red chillies
- 1 large ginger root, finely chopped
- 15ml (1 tbsp) fish sauce
- 125ml (½ cup) sunflower oil
- juice and zest of 4 grapefruits
- juice and zest of 4 oranges
- juice and zest of 4 lemons
- salt and pepper, to taste
- 250ml (1 cup) spring onions, finely chopped
- 1 side Norwegian salmon (about 1, 5kg), skinned (ask your fishmonger to do this)
- 500g each baby spinach and pak choi, blanched
- baby tomatoes, to serve
- bocconcini, torn, to serve
To make the dressing, boil the sugar and water until syrupy. Add the rest of the ingredients, except for the spring onion, and bring to the boil for no more than 1 minute. Allow to cool, season and stir in the spring onion.
Preheat the oven to 230ºC. Place the salmon in an oven tray with 200ml of the citrus dressing and poach in the oven until cooked: 7 minutes for pink, 15 for medium.
Top the fish with the wilted greens and more of the citrus dressing, including lots of juicy pith. Serve with the tomato and bocconcini.
To drink: Glenwood Chardonnay 2009 or Fleur du Cap Unfiltered Viognier 2008, both with delicate citrus flavours.