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Picnic on a plate

Picnic on a plate

Picnic on a plate

  • Starter
  • medium
  • 4
  • 2 hours 10 minutes, plus cooling and macerating time

PT2H10M

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1
Start on the lemon and dill relish. In a small bowl, mix the onions and sugar and leave to macerate for 1 hour
  • 1 medium onion
  • 100g of sugar
2
Place the lemons in a pan with the water and a small handful of salt and bring to the boil, cook until soft. Remove from the water and allow to cool
  • 570ml of water
  • sea salt
3
Slice 1 of the lemons in half, scoop out the pulp and discard the skin. Push the pulp through a fine sieve to remove any seeds and pith. Thinly slice the other lemon and remove any seeds during the process
  • 2 lemons
4
Combine the lemon, onions and sugar in a pan and cook over a low heat for 25-30 minutes. Once the mixture has cooled, add the dill and season to taste with salt. Transfer to a suitable container and set aside until ready to serve
  • 1 tsp dill
5
For the aubergine relish, add enough olive oil to coat the base of a large pan and place over a medium to high heat. Add the chilli, shallot, red pepper, aubergine, caraway seeds, cumin and white wine vinegar to the pan
  • 1 aubergine
  • 1 red pepper
  • 1 chilli
  • 1 shallot
  • 1 tsp caraway seeds
  • 1 tsp ground cumin
  • 3 tbsp of white wine vinegar
  • olive oil
6
Cook for 5 minutes, reduce the heat and slowly simmer until all the ingredients have softened and fully combined. Finish with the zest and juice of 1 lime and season. Set aside the relish until ready to serve
  • 1 lime
  • salt
  • black pepper
7
For the tomato jam, blanch the tomatoes for a few seconds in boiling salted water, allow to cool and then remove the skin. Cut the tomatoes into quarters, and remove the core and pulp using a small sharp knife
  • 6 vine tomatoes
8
Place the skin and the seeds into a pot of water. Bring to the boil and then cook for 10 minutes or until soft. Strain through a fine sieve
  • olive oil
9
Place a small pan over a medium heat and add a dash of olive oil. Add the sugar, grated ginger and balsamic to the pan and cook for 5 minutes. Reduce the heat and continue to cook until the mixture thickens. Season to taste with salt and pepper and set aside until ready to serve
  • 100g of sugar
  • 30g of ginger
  • 2 tsp balsamic vinegar
  • salt to season
  • pepper to season
10
Preheat the grill to a medium-high heat
11
To grill the fish, season the fillet and place under the grill until the fish flakes easily when pressed with a fork
  • 1 organic salmon fillet
12
For the cheese on toast, combine the cheese, egg, cream and mustard in a bowl and mix thoroughly - the mix should be stiff but spreadable. Season with black pepper and then spread over 4 slices of bread and place under the grill until golden brown
  • 120g of mature cheddar
  • 1 egg
  • 50ml of cream
  • 1 tsp Dijon mustard
  • black pepper
  • 1 loaf of bread
13
To serve, add a quenelle of each condiment onto each plate. Slice the grilled and smoked fish into 4 portions. Place the cheese on toast next to the tomato jam, the smoked fish with the lemon relish and the grilled fish with the aubergine relish. Sprinkle capers over each plate and serve
  • 100g of smoked halibut
  • 20g of capers

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Ingredients

Metric

Imperial

Lemon and dill relish

Aubergine relish

Tomato jam

Cheese on toast

To serve

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