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Seafood
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Salmon (or Ocean Trout) Fillets on Pea & Yoghourt Mash |
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 Serves 4
3 cups fresh or frozen green peas
1 large onion, chopped
1 3/4 cups Jalna Low Fat Greek Style Natural Yoghourt
4 ocean trout or salmon fillets, about 165g each
1 tablespoon olive oil
2 tablespoons chopped fresh parsley and chives
1 tablespoon chopped fresh mint
Cracked black pepper
Method:
- Microwave or gently boil peas and onions until tender. Mash and stir through 3/4 cup Jalna Low Fat Greek Style Natural Yoghourt. Keep warm while cooking fish.
- Brush fish lightly with oil and char-grill or pan fry over moderately high heat until nearly cooked through. Serve on pea mash with a dollop of Jalna Yoghourt on top, sprinkled with herbs and pepper.
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Buckwheat Blinis with Smoked Salmon and Lime Zest Yoghourt |
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 Serves 4
170g buckwheat or wholemeal flour
80g plain flour
3tsp baking powder
1/2 tsp bicarbonate of soda
1/3 tsp salt
330ml milk
1 egg, lightly beaten
Oil spray
100g Jalna Fat Free Natural or BioDynamic Yoghourt
1 lime zest and juice
Salt and cracked pepper
1 strip nori (seaweed) or chives, finely sliced
4 slices smoked salmon, cut if large
- Sift both flours, baking powder, bicarb and salt. Whisk milk and egg and stir into flour until well combined. Cover and stand 10 minutes.
- Drop spoonfuls into lightly greased frying pan and cook until golden colour each side.
- Mix Jalna Yoghourt, lime zest, juice and seasoning. Spread yoghourt mixture over salmon and roll each slice into a rosette. Place salmon on the blini pancake and garnish with finely sliced nori and cracked pepper.
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