Valentines Dinner

This was the Valentines Dinner I had planned to be light and a lot prepared in advance but with some lovely colours bit risky as I had never made any of these things before . Quite successully secreted alcohol in both the salmon and the pudding .

Salmon cured in vodka and beetroot served with rocket and walnut with horseradish frais
Lamb Sweetbreads with Pomegranate and Spinach
Champagne Jelly

I will definitely make the salmon it cured perfectly beetrooty throughout and a good way to use a small amount of beetroot , I don’t drink vodka but in this dish it was just a tiny wisp as you ate the salmon which went perfectly with salad and frais . This recipe came from a few around for Beetroot Cured Salmon and raddichio Salad
and Vodka-marinated Salmon with Beetroot Salad

Salmon cured in vodka and beetroot served with rocket and walnut with horseradish frais

Salmon cured in vodka and beetroot served with rocket and walnut with horseradish frais

Salmon Cured in Vodka and Beetroot
fresh salmon – 200g thats two salmon fillets
raw beetroot – two small
sea salt 50g
brown sugar 50g
1/2 tsp peppercorns, crushed
vodka 100ml

Prepare the salmon in advance it should cured for 24hours minimum , this was perfect after 48hours
grate the beetroot and mix the other ingredients
cover the salmon in the marinade and refridgerate
to serve discard the marinade & thinly slice the salmon and serve with the rocket and walnut salad and horseradish frais

Marinading Salmon in Vodka and BeetrootSliced Salmon Marinated in Vodka and Beetroot


Horseradish Frais

fromage frais 100ml
horseradish cream 2 heaped tablespoons

Mix togehter the fromage frais and horseradish

Rocket and Walnut Salad

fresh rocket – 2 large handfuls
crushed walnuts 2 tbsp
olive oil 2 tbsp
fresh lemon juice – 2 tbsps

  1. Toast the walnuts in a warmed frying pan for 2 minutes shaking well.
  2. dress the rocket with the olive oil and lemon juice
  3. toss the walnuts over the salad

Lamb Sweetbreads with Pomegranate and Spinach

The sweetbreads came from Alternative Meats a lovely company who have delivered a whole parcel of delicious offal to my freezer . Sweetbreads are the thymus gland of a lamb , these had already been soaked to remove blood and were delivered to me frozen , requiring only gentle simmering before frying. Next time I will give them something more full bodied to work with some mushrooms and thyme .

Lamb Sweetbreads with Pomegranate and Spinach

Lamb Sweetbreads with Pomegranate and Spinach

lamb sweetbreads – 400g
pomegranate seeds – 1 large pomegrante
fresh spinach – 3 large handfuls
pomegranate molasses – 2tsps
balsamic vinegar – 2tbsp

  1. Season a little boiling water with salt and pepper
  2. add the sweetbreads and simmer for a few minutes
  3. remove and leave to cool
  4. once cool the sweetbreads can be sliced in a half , and fried in browned butter ( that is butter heated until it has begun to turn brown ) til golden
  5. serve with the spinach dressed with the pomegranate mollasses and tossed with the pomegranate sees


Champagne Jelly

This is a Delia Smith recipe I have tweaked its
a dish my mum regularly serves for Christmas dinner pudding an air of
decandance but light . The bubbles in the cava fizz pleasantly on your
tongue when eaten and it means you have nearly half a bottle of cava to polish off.

Champagne Jelly


Champagne Jelly

For two large wine glasses

water 1/2 pint
cava 1/2 pint
lemon – 1 medium
caster sugar – 25g
powdered gelatine 2 x 0.4 oz packets (5 g)

  1. Pour the water into a large saucepan
  2. Pare the yellow zest from the lemon and add to the pan with the sugar
  3. Bring the pan to the boil remove from the heat
  4. Sprinkle in the gelatine whisking the mixture with a balloon whisk
  5. Continue stiring till all the gelatine is dissolved
  6. Add the lemon juice and strain through a seive to remove the zest
  7. Leave to cool for one hour
  8. Finally stir in the cava and place in wine glasses or bowls
  9. This should be left refridgerated for at least 12 hours .
  10. you can serve with a little whipped cream

Valentine Lanterns

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2 Responses to Valentines Dinner

  1. Pingback: Vodka Marinated Salmon and Beetroot Chutney Canape « Girl Interrupted Eating

  2. Pingback: Salmon cured with beetroot and vodka, with cream cheese on malted toast « Girl Interrupted Eating

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