RELAX & ENJOY Buff et
Serve up a
delicious buff et
Put together a feast for friends and family over
the holiday season with these fuss-free recipes
Menu
Herb salmon and creamy mayonnaise
Treacle and chilli-glazed ham
Thyme-roasted new potatoes
Roasted pepper salad
Bean and artichoke salad
Cheese, grape and walnut tart
Chocolate roulade

B

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candle
safe
see
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A
Herb salmon and creamy mayonnaise
B
Roast the salmon on a bed of fresh herbs to give it a fantastic fl avour
– the rich mayonnaise is the perfect accompaniment
Preparation time 15 min Cooking time 30 min
3 lemons, thickly sliced 1 Preheat the oven to 200°C,
2 bay leaves 400°F, Gas 6. Lay the lemon, bay
Small bunch fresh leaves, parsley and dill in the base
fl at-leaf parsley of a large roasting tray. Place the
Small bunch fresh dill salmon fillets on top, skin-side
1kg (2lb 4oz) side of fresh salmon up, and pour over the white wine.
(skin on), cut in half Bake for 30 min.
150ml (5fl oz) white wine 2 Spoon the mayonnaise and crème
250g (9oz) mayonnaise fraîche into a bowl and add the
4tbsp crème fraîche olives, sun-dried tomatoes and
2tbsp roughly chopped basil. Remove the skin from the
pitted black olives salmon and break the fish into
2tbsp roughly chopped sun-dried large chunks with a fork. Serve the
tomatoes in oil, drained salmon hot or cold, along with
3tbsp shredded fresh basil leaves salad leaves and a spoonful of the
Salad leaves, to serve creamy mayonnaise. Serves 8
102 Complete Guide to Christmas 2008 www.idealhomemagazine.co.uk Complete Guide to Christmas 2008 103
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