Smoked Salmon with Deviled Eggs
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Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
The steaks and sauce are cooked then set aside while you have the starter. They are reheated just before serving. The Cauliflower and Potato Mash will be kept warm in a low oven This should use up the last of the cauliflower from last week.
Smoked Salmon with Deviled Eggs Time: 30 minutes
Any kind of smoked salmon or other smoked fish will be fine for this starter. If you are buying the shrink-wrapped, dry, hot-smoked kind, 1 package will be perfect. If you're buying the cool-smoked, paper thin, kind, (known as Irish, Scottish or Norwegian Smoked Salmon), you will want 2 - 3 slices per person.
Smoked salmon for 2 people, about 4 oz (125gr) total weight
1 lemon
2 slices whole wheat bread, buttered, crusts trimmed and sliced into fourths
2 eggs, hard boiled
1 - 2 tbs mayonnaise
1 - 2 tsp Dijon mustard
paprika
Boil eggs - can be done earlier in the day.
To make deviled eggs: peel 2 eggs and cut in half the long way. With a teaspoon remove yolks and put into a small bowl. Mash yolks with a fork. Add half of the mayonnaise and mustard and mix with fork. Add more mayo and mustard until mixture reaches desired consistency and taste. Spoon back into egg halves. Sprinkle with paprika.
Butter, trim and cut bread. Cut lemon into quarters.
To serve: lay salmon out on plates, put bread points around salmon and egg halves on the side - arranging attractively. Put 2 lemon quarters on each plate. With proper, paper-thin, moist, cold-smoked salmon you squeeze the lemon over and eat with bread.
Tournedos with Creamy Brown Sauce Time: 20 minutes
This is based on a main course from years ago, at one of my favorite restaurants in Minneapolis. They didn't give me the recipe.... The steaks are sliced thinly, for tenderloin, and cooked quickly to stay medium-rare. Serve on a bed of mashed potatoes.
4 slices beef tenderloin, each 1 inch thick (2.5 cm), 12 oz total (350 gr)
1 tbs olive oil
2 shallots
2 cloves garlic
1 tsp dried thyme
1/2 cup red wine
1/2 cup beef stock
1 tbs ketchup
1 tbs Dijon mustard
1 tbs cornstarch
1/4 cup milk or cream
Finely chop shallots and garlic. Heat oil in a nonstick skillet over medium-high heat. Sauté beef 1 1/2 - 2 minutes per side and remove. Do not cover or they will be too done. Add shallots, garlic and thyme and sauté 1 - 2 minutes. Reduce heat to medium and add red wine, scraping up any browned bits on the bottom of the pan. Simmer until reduced by half. Add beef stock and simmer until reduced by half. Add ketchup and mustard and mix well. Dissolve cornstarch in milk or cream and add to sauce, stirring until thick. Return beef to pan, cover, and heat through. To serve put 2 steaks on each plate and spoon a little sauce over top. Put the rest of the sauce in a sauce boat and serve on the side.
Mashed Cauliflower & Potato Medley Time: 30 minutes
The addition of puréed cauliflower to mashed potatoes adds a lovely flavor and sweetness, taking ordinary mashed potatoes to new heights. Plus they're simple to make.
1/3 head cauliflower
2 medium potatoes
1/4 - 1/2 cup milk
1 tbs butter
1 shallot
1 tbs dried parsley
Cut cauliflower into florets. Peel shallot and cut in half. Cook shallot and cauliflower together in boiling, salted (1/4 tsp) water for 15 - 20 minutes, until very tender. Peel and cut potatoes into cubes. Also cook in boiling, salted (1/4 tsp) water for 15 - 20 minutes, until very tender. When done, drain cauliflower and shallot. Put into a blender or food processor. Add the butter, 1/4 cup of the milk and puree. It should be very thick. Add more milk if needed. Drain potatoes and mash with potato masher or fork. Add cauliflower puree and mash together. If too stiff add more milk. Add parsley, mix well and serve.
Note: Can be put into an oven proof serving dish, covered with foil and kept warm in 200F (100C) oven for 15 minutes.
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Cooking Schedule: 30 minutes for menu |
Heat oil for beef |
Cooking for Two? Or more?
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