Fish and Shellfish

Appears in

Savour: Salads for all Seasons

By Peter Gordon

Published 2016

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© 2016 All rights reserved. Published by Quarto.

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Salmon sashimi, cucumber, tomato, ginger, almond and yogurt

Seared salmon, nori sauce, crispy buckwheat, gomasio and avocado

Crispy buckwheat

Beetroot-cured salmon, grilled artichokes, shredded cabbage, crème fraîche and pomegranate

Poached salmon, almond and grapefruit couscous

Hot-smoked salmon, avocado, pear, radish and horseradish cream

Smoked mackerel, beetroot, egg, apple and dill miso mustard dressing

Chilli-chocolate teriyaki mackerel with samphire, Jersey Royals and orange

Tuna with coconut, chilli, mango, apple and lime

Herb-roast cod and cauliflower, courgettes, broad beans, watercress and pomegranate

Grilled octopus with potato, bean, onion and dill salad

Grilled squid and peppers, freekeh, chillied aubergine and sesame peanut brittle

Sesame peanut brittle

Grilled prawns, bacon and bananas, avocado and chilli mayonnaise

Salt and Sichuan pepper prawns, miso-roast Jerusalem artichokes, crispy garlic and umeboshi dressing

Clams, mussels, puy lentils, coconut, samphire, tomato and shiitake mushrooms

Oysters, roast tomatoes, celery, dashi jelly and chillied sesame dressing

Raw scallops, jicama, cucumber, radish, seaweed, passion fruit dressing and macadamia nuts

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