Saturday, November 28, 2009

Roast salmon salad with marie rose dressing

Hello everyone, for about eighteen months I have been trying to book a table at the Tea Room Gunners Barracks for high tea. Every time I called to make a booking I was put off - they were fully booked for the next six Saturdays; they had stoppped taking bookings; there was a new reason every time for why I couldn't book a table. Every time I hung up the phone I would be so cross and think "Well I'm just not going to go there, clearly they don't want my business." But in fact it just made me more and more keen to go there. The last time I called I was told that they no longer do high tea on weekends as they have so many weddings, so I would have to come during the week. Well, being on holidays this week it was my top priority. On a gorgeous sunny day during the week my very appropriately dressed friend Aviva (teacup adorned skirt and all) descended on the place and enjoyed a splendid high tea. Perhaps not quite the best I have had in terms of the food, although it was very good and plentiful, but the fit out of the place and the breathtaking views made the whole experience worth waiting for all that time. And best of all? The cheeky kookaburras who suddenly swoop in to snaffle a sandwich from the tiered stands. We were warned it could happen so ate quickly, but saw it happen to another table.

This week's recipe is a fantastic summery salad, a Jamie Oliver recipe which comes from the November edition of delicious magazine. I loved it when I made it and last night I had word that my brother in law and nieces were road testing it on my recommendation. The verdict? Possibly the best salmon they have ever had. See what you think.

Have a happy week. Love from Jane xx

Roast salmon salad with marie rose dressing

Serves four

What you need:
· 600g salmon fillets
· Light olive oil
· 4 tablespoons good quality mayonnaise
· 2 tablespoons tomato sauce
· 2 lemons
· Tabasco sauce
· 2 baby cos lettuces, broken into pieces
· 2 handfuls watercress
· 300g cooked prawns, peeled (keep on the tails)
· Extra virgin olive oil

What you do:
1. Preheat the oven to 180C.
2. Place salmon on a baking tray, sprinkle with salt and pepper and drizzle with a little olive oil.
3. Place in the hot oven for about ten minutes.
4. Meanwhile, mix the mayonnaise and tomato sauce in a small bowl.
5. Add the zest and juice of one lemon.
6. Season well with salt and pepper and a dash of Tabasco sauce. The sauce should be a loose dressing you can drizzle over the salad.
7. Check the salmon and when it’s done to your liking, remove from the oven and allow to cool slightly.
8. Mix the lettuce and watercress in a large bowl or on a platter and drizzle with a little extra virgin olive oil.
9. Break the salmon into nice large chunks and place them in and around the salad.
10. Scatter with prawns.
11. Spoon the dressing over the top.
12. Serve with the remaining lemon cut into wedges.