CR5 Issue 155 April 2018 digital

CR5 Trip Down Memory Lane
This photograph shows the Coulsdon & Purley ARP Heavy Rescue Squad in about 1940
possibly taken in Whytecliffe Road, Purley.
Are you interested in local history? Then why not join the Bourne Society.
Apply to : J Hurrion, 7 The Towers, Hayes Lane, Kenley, CR8 5YL www.bourne-society.org.uk
• 6 x 150g salmon fillets
• 2tsp mild chilli powder
• 2tsp ground coriander
• 2tsp ground cumin
• 1/2tsp freshly ground black pepper
• Squeeze of lemon or lime juice
• 2tbsp olive oil
Spice Crusted Baked Salmon Fillets
This salmon dish is ideal for easy weekend entertaining. Bake the
day before and when cold cover and chill in the fridge overnight.
Allow to come to room temperature for 30 minutes before
serving.
Serves 6 - Ready in 1 Hou
Preheat the oven to 200C, 180C Fan, Gas 6. Run your fingers
along the top of the salmon fillets and remove any fine
bones with tweezers. Mix together the spices and rub over
the surface of the salmon fillets. Season with a little salt.
Place the salmon pieces in a foil-lined roasting tin. Whisk
together the lime or lemon juice and oil and drizzle over the
salmon.
Bake for 20-25 minutes until the salmon is just cooked to the
centre. Remove from the oven and leave to cool completely.
TO SERVE
• 6tbsp mayonnaise or soured
cream
• 2 spring onions, trimmed and
finely chopped
• Zest and juice from 1 lime
• Lime wedges and spring onion
curls (see tip) to garnish
TIP
Arrange the cold salmon fillets on a platter. Mix together the
mayonnaise or soured cream, spring onions and lime zest
and juice. Serve the salmon and mayonnaise garnished with
lime wedges and spring onion curls.
To make spring onion curls use a sharp knife to thinly shred
a few spring onions. Place in a bowl of iced water and leave
in the fridge for about 1 hour until curled. Drain on kitchen
paper before using.
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