LONDON KOSHER page 128

Center
it with the
Poster Contest!

peppers and dice roughly. Save
the other half and do not remove
the skin.
Blend two and a half peppers
along with 1 1/2 ounces butter
and 5 tablespoons of olive oil.
Sieve.
Once the polenta is chilled, cut
out and reheat in a non-stick pan.
Dice remaining peppers for
garnish.
Place the spinach in a pan
with 1/2 ounce butter. When the
spinach is cooked, take off the
heat and strain, making sure
that all of the water is removed.
Cut the snapper into three
equal portions. Cook in 1 table-
spoon olive oil and 1 ounce of but-
ter for 1 minute on each side.
Cut the chives into equal
lengths. Arrange on the plate to
your preference.
*Chervil is a hardy annual
herb that grows in damp, shady
spots in the spring. You can
substitute parsley if
chervil is not avail-
able.

corn flour to make the sauce. To
serve, mix the remaining berries
with the sauce, and arrange thc:\
berries around. Serve with '
whipped cream.
Serves 4

SALMON TARTAR

5 ounces fresh salmon
5 ounces smoked salmon
1 teaspoon chopped coriander
1/2 teaspoon lime juice
2 teaspoons walnut oil
1/2 cup double cream (whipped) /
1 teaspoon horseradish
salmon ketta (salmon caviar)*
1/2 cucumber finely sliced and
cut in half
salt and pepper

Chop the fresh and
smoked salmon togeth-
er, very finely. Add co-
riander, lime juice,
walnut oil

SUMMER
PUDDING

4 ounces strawberries
4 ounces blueberries
4 ounces blackberries
4 ounces black currants
2 ounces red currants
4 ounces raspberries
1/2 loaf thin white sliced bread
1 pint of stock syrup (1/2 pint of
water and 1/2 pint of sugar)
(Use fresh berries whenever
possible. If some are not
available, use larger amounts
of ones that are.)

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Line a 2-inch ramekin with plas-
tic wrap.
Bring syrup to a boil with the
fruit for about 5 minutes. Remove
from heat, leave to one side and
allow to cool for 15 minutes. Take
the bread and remove the crust,
then roll out until paper thin.
Then, cut in half. Strain the pan
juices from the fruit. Take the
bread and dip into syrup, mak-
ing sure it is well soaked and
arrange around the inside of the
ramekin.
Fill well with the cooked fruit,
then fold the top of the bread over
and seal with plastic wrap. Place
on a tray with another tray on
top with approximately 2 pounds
of weight on top.
Leave
in
refrigerator
overnight. Take the remaining
syrup and slightly thicken with

and salt and pepper. Separate
into 4 portions and place in a
inch ring on the center of a plate.
Surround the base with the
overlapping slices of cucumber to
form a neat ring. Mix the horse-
radish with the whipped cream
and place a teaspoon on top of
each. Garnish with chives. Sur-
round with sauce (see recipe) and
garnish salmon ketta.
* Salmon Ketta is caviar made
from salmon.

SAUCE FOR TARTAR OF
SALMON

1 egg yolk

1 teaspoon Dijon mustard
1/8 pint of white wine vinegar
1 cup of olive oil
salt and pepper
lime juice
1 teaspoon sherry vinegar
1/2 cup of double cream
(whipping cream)

Place all ingredients , into a
blender and blend together. Add
the olive oil, seasoning, lime juice
and finally the sherry vinegar.
Finish with the cream. If the
sauce is too thick, add a little
warm water to return to the con-
sistency.

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THE JEWISH NEWS

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