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
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This is a good standby especially for a dairy lunch if you have unexpected guests. I tend to make this in the microwave for ease and speed. I use smoked salmon trimmings as I am only going to chop this up and its much cheaper.
6 large eggs
300ml (10fl oz) milk
100g (4oz) smoked salmon
100g (4oz) cream cheese
1 tablespoon corn flour (starch)
A little oil or melted butter for greasing the dish
Grease the soufflé dish and set to one side. Using two bowls separate the whites and the yolks.
Whip the whites with a pinch of salt (optional) until they form soft peaks either by hand or with a mixer.
Beat the egg yolks and season. Chop the chives and the salmon and add to the egg yolks. Fork the cream cheese over to soften it and add this to the yolk mix (or you can do this in the yolks.
Place a tablespoon of corn flour in a measuring jug, pour in a little milk and mix till smooth, add milk to make up 300ml (10fl oz). Pour this into the egg yolk mix and stir.
Fold in the egg whites slowly, don't worry if you have white blobs. Pour into the soufflé dish.
Place in a microwave for 10 minutes on high or if you prefer cook in a pre-heated oven at 180°C, 165°C Fan, 350°F or gas 4, Moderate oven in a bain marie (a baking dish partially filled with water to create steam) for 30-40 minutes until golden and well risen
Serve with a green salad