Executive Chef Marcus Jermark created this dish for the first annual Salmon Week at New York City& 39;s Aquavit restaurant.IngredientsFor the curry rémoulade:1 tablespoon olive oil2 tablespoons yellow curry powder2 cups thick mayonnaise1 cup pickled vegetable mix (available at the olive bar in most supermarkets), puréed in a blended or with a hand mixer½ cup chopped chivesSalt and pepper, to tasteFor the crispy white anchovies:1 tin white anchovies filets (in oil and vinegar)1 cup flour1 egg, beaten1 cup panko flourFor the salmon burgers:1 pound Scottish salmon, hand cut fine1 shallot, minced1/8 cup chopped chives1/8 cup chopped dill½ tablespoon Worchester sauce½ lemon, zested and juiced½ tablespoon Skånsk or Dijon mustard½ cup Prästost cheese, coarsely grated (or substitute with a high quality Cheddar)1 egg, beatenSalt and white pepper, to taste12 mini brioche bunsMâche leaves, for servingDirectionsFor the curry rémoulade:Heat the oil in a saucepan, add yellow curry powder and sauté for 2 minutes, stirring constantly.

Mini Crab Cakes Recipe Ingredients8 ounces cream cheese, room temperature3/4 cup finely grated Parmesan cheese, divided1 teaspoon finely grated orange peel1/2 teaspoon finely grated lemon peel4 teaspoons plus 2 tablespoons chopped fresh chives, divided1/4 teaspoon coarse kosher saltLarge pinch of cayenne pepper6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded1 cup panko (Japanese breadcrumbs)1/4 cup (1/2 stick) unsalted butter, melted, plus more for pansFresh chives, cut into piecesRecipe PreparationUsing electric mixer, beat cream cheese in medium bowl until smooth.

RecipesDish typeSide dishSauceMarinadesA delicious marinade and basting sauce that is quite simple to make with ingredients you& 39;re bound to have in the cupboard. I got this recipe from my mother-in-law.38 people made thisIngredientsServes: 12 2 eggs120ml vegetable oil22ml cider vinegar1 tablespoon salt1 1/2 teaspoons poultry seasoning1/4 teaspoon ground black pepperMethodPrep:15min ›Ready in:15minIn a blender or food processor, combine the eggs, oil, vinegar, salt, poultry seasoning and ground black pepper.

Arugula and Goat Cheese Salad with Fig Vinaigrette Recipe IngredientsVINAIGRETTE5 ounces fresh figs (about 6 large), stemmed, quartered1 tablespoon fresh lemon juice1 tablespoon aged balsamic vinegar1 tablespoon white wine vinegar2 teaspoons chopped fresh basil2 tablespoons extra-virgin olive oilSALAD8 1/2-inch-thick rounds soft fresh goat cheese (from 11-ounce log)1 cup panko (Japanese breadcrumbs)1 tablespoon extra-virgin olive oil3 ounces thinly sliced prosciutto8 fresh figs, stemmed, halvedRecipe PreparationVINAIGRETTECombine figs and 1/2 cup water in medium saucepan.

There is still some filling left over from the chicken leg roll, so I tested a different roll;) Spor and good appetite! Minced meat mixture approx. 300 g., Iodized salt, freshly ground pepper, 2-3 cloves garlic, 2-3 tablespoons breadcrumbs, 1 piece duck egg, paprika, onion chives, 2-strand sausages, Bulgarian cucumbers 2 -3 pieces, carrot 1 piece.

RecipesDish typeCakeTraybakesCake traybakesA traybake showcasing fresh ruby-red cranberries, perfect for late autumn and to have to hand round Christmas.274 people made thisIngredientsMakes: 1 20x30cm tin340g whole cranberries200g caster sugar175ml water520g sponge cake mix175g butter, melted2 eggs80g porridge oats175g light brown soft sugar1 teaspoon ground ginger1 teaspoon ground cinnamonMethodPrep:30min ›Cook:40min ›Ready in:1hr10minIn a saucepan over medium heat, combine the cranberries, caster sugar and water.