Baked Stuffed Carp
Baked Gefilte Fish
Grey Mullet with Soy and Spice
Jewish Fried Fish
Mackerel with Cranberries
Morrocan Spiced Fishballs
Pollock stuffed with Parsley
Oriental Style Sea Bream
Fresh Salmon Fishcakes
Store Cupboard Salmon Fishcakes
Saloona - Spiced Fish (Salmon)
Simple Salmon Parcels with Orange
Smoked Salmon(Lox) & Cream Cheese Roulade
Smoked Salmon Soufflé
Smoked Salmon Pasta
Whole Spiced Sea Bass
Tilapia baked with Peppers
Tuna with Sherry Sauce
Sweet Yom Tov Fish in the Italian Tradition
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
Now available on kindle
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Dairy - Serves between 8 and 12 depending if its part of a buffet or not
I like to use baby spinach for this you could use flakes of hot smoked salmon instead of the ordinary one or grave lax. However do try my rolling method, a tip I learned years ago it helps prevent cracking
6 medium eggs
900g (2lb) fresh spinach
2tblsp yoghurt or cream
Filling 250g (8oz) cream cheese or fromage frais
Some smoked salmon trimmings to taste
Wash the spinach thoroughly in salt water then dry in either a salad spinner or wrap in a clean cloth and wring. Chop and set in a sieve or colander to allow any more water to drain off.
Separate the egg whites and yolks making sure you use a clean grease free bowl for the whites.
Whisk egg whites till at soft peak stage and place to one side.
Beat yolks with yoghurt/cream and seasoning mix in spinach. Gently fold in the egg whites with a metal spoon
Line a Swiss (Jelly) roll tray with grease proof paper making sure paper comes slightly up the sides. Pour the mix in.
Bake 205ºC, 180ºC Fan, 400ºF, Gas Mark 6, Hot (or quick) oven Gas 6 for 15 minutes,
Remove from oven and cover with a damp cloth and cool. Remove the cloth and cover with a sheet of greaseproof paper and roll to get the shape, unroll and spread with cheese and smoked salmon mix, roll up and decorate with a few sprigs of parsley. Serve cold.