Welcome To The World Of Neff - Sampford IXL

Simple to Make
Cooking time:
20 minutes
Method
Fish and Seafood
Teriyaki Salmon
Ingredients
4 boneless salmon fillets about 150g (5oz) each
Marinade
30ml (2tbsps) teriyaki sauce
1 garlic clove, crushed
2.5cm (1”) piece of ginger, peeled and grated
30ml (2tbsps) sesame oil
5ml (1tsp) chinese 5 spice powder
15ml (1tbsp) clear honey
1. Combine all marinade ingredients.
2. Add the salmon fillets and coat in the marinade.
3. Refrigerate for 30 - 45 minutes, turn after 20 minutes.
4. Place the salmon on the wire grid over the roasting/grill pan – skin side down
5. Cook at 180°C for 20 minutes.
6. Boil the marinade for 2 - 3 minutes and pour through a sieve over the cooked salmon before serving.
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Simple to Make
Cooking time:
25 minutes
Method
Fish and Seafood
Smoked Salmon Fishcakes
Ingredients
675g (11/ 2 lb) potatoes, peeled
55g (2oz) butter
225g (8oz) smoked salmon trimmings
30ml (2tbsps) fresh dill, chopped
10ml (2tsps) dijon mustard
1 egg
zest and juice of 1/ 2 lemon
salt and black pepper
flour to shape
Sauce
60ml (4tbsps) crème fraiche
juice of 1/ 2 lemon
2.5ml ( 1/ 2 tsp) dijon mustard
15ml (1tbsp) fresh dill, chopped
1. Dice and cook the potato until cooked. Mash with the butter, then leave to cool slightly.
2. Add the smoked salmon, dill, mustard and egg, lemon rind and 1/ 2 the juice to the cooled
potato and season.
3. Turn onto a floured board and shape until a thick dough. Cut into 8cm (3”) rounds.
4. Place onto greaseproof paper on a roasting/grill pan and bake for 20 - 25 minutes at 170°C until
golden brown.
5. Make sauce by blending ingredients in a small bowl and serve with fishcakes.
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