Caxton magazines staffHeike Taschner-Jeske of Spiced Coffee Restaurant (ludwigroses.co.za) devised this special, rose-themed menu to celebrate the launch of event planner Otto de Jager’s namesake rose
INGREDIENTS
- 15ml oil
- 20g butter
- 500g salmon fillets, skin removed
- 1ml salt
- 25ml rosewater
- 40g watercress
- 1 avocado, peeled and sliced
- 150g strawberries, sliced
- 125g feta cheese, cubed
- 180g peas, blanched
- handful fresh mint leaves
For the dressing:
- 5ml mustard
- 5ml sugar
- 30ml Rose Petal Vinegar or red wine vinegar
- 45ml olive oil
- salt and black pepper
METHOD
1. Heat the oil and butter in a frying pan and sear the salmon for 2 minutes skin side down. Turn the salmon over and cook for a further 4–6 minutes, or until done according to your liking. Season with salt, pour the rosewater over the salmon and set aside.
2. To make the dressing: mix the mustard, sugar and vinegar together, then gradually whisk in the olive oil. Season to taste.
3. Arrange the watercress, avocado, strawberries, feta, peas and mint on serving plates. Serve the salmon at room temperature; break it into chunks and add it to the salad. Drizzle the dressing over just before serving.
This recipe serves 4.
