Salmon-wrapped dates, rocket and pecorino with a fennel seed dressing

Recipe from: 11/1/2004 12:00:00 AM

Ingredients 13
Servings 4
Time

Ingredients

  • 320
    g
    smoked salmon trout
  • 12
    fresh dates, organic if possible
  • 100
    g
    pecorino cheese, shaved
  • 4
    handfuls of rocket
  • DRESSING
  • 30
    ml
    white wine vinegar
  • 10
    ml
    fennel or caraway seeds
  • 2
    cloves garlic, peeled
  • 5
    ml
    honey
  • 10
    ml
    fresh tarragon OR
  • 5
    ml
    dried tarragon
  • 1
    large handful of mixed green herb leaves (rocket, fennel and parsley)
  • 65
    ml
    extra virgin grapeseed oil
 

Method

 
Place all dressing ingredients, except fresh herbs and oil, into a saucepan.
Boil for two to three minutes.
Place the leaves into a blender and pour the hot vinegar mixture over.
Blend and slowly pour in the grapeseed oil.

NUTRITION PER PORTION
Energy 959 kJ, Carbohydrates 18 g, Protein 5 g, Fat 14 g

SALMON ROLL
Lay the smoked salmon trout in long slices.
Place a mixture of dates, pecorino and rocket at the start of each salmon sheet and fold over to form a roll.
Arrange rolls on a plate or platter, spoon over a little dressing and serve with warm, toasted rye bread.

 

Read more on: fish/seafood
 

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