I was supposed to meet Elise over at Old Orchard Shopping Mall for lunch yesterday but because I have not updated our calendar for March I’ve totally put the entire family out of balance. So instead she came to my house and Mira could have her friend over at the same time while we enjoyed a very delicious lunch.
How to: Start by separate the yolk from the egg white and mix in all the ingredients except the Canola Oil that will be added slowly while using a mixer. Taste the aioli to see if you need more garlic or salt.
Cut the Asparagus and boil in light salted water for about 3-4 minutes. Mix in a splash of olive oil and the vinegar.
Cut the vegetables and arrange them neatly on a plate. Peel of the shell from the egg and cut it in half add a tablespoon of the aioli on the egg halves and top of with the fish roe. Roll the salmon sprinkle some lemon over it and finish off with freshly grounded pepper.
Being a swede I love smoked salmon and today I was alone with the kids and craving came creeping upon me. The weather outside is freezing cold and I was not to keen on eating cold food so I thought I make a warm salad to go with it. I normally get my Smoked Salmon from Costco because not only is it good but it also from Norway and sometimes that is close enough…
How to: Start with cutting the Brussels Sprout in quarters and sprinkle some olive oil, Champagne Lemon Vinegar, salt and pepper and roast them in the oven till they have a crisp browning to them.
Meanwhile separate the yolk from the egg white and mix in all the ingredients except the Canola Oil that will be added slowly while using mixer. Taste the Aioli to make sure that taste is to your liking.
Cut up the vegetables and add the Olive Oil, Champagne Lemon Vinegar, salt and Pepper. When the Brussels Sprouts are ready add them to the Salad and serve with the Smoked Salmon, prawns and Wasabi Aioli.
Pre heat an oven plate and cut the cauliflower into small “bouquets” mix in olive oil, salt and pepper then you roast them the in the oven for 10 minutes 225 degrees C. (400 F). Meanwhile shop the leek and add the pumpkin seed and the leek to the cauliflower and roast for another 5 minutes.
Mix the basil and Parmesan cheese, soured cream and milk in a mixer season with salt and pepper.
Cover a dish with the salad and then the cauliflower and top it of with the smoked salmon. If you eating lactose free: Skip the sauce and sprinkle the salad with some balsamic vinegar instead.