Phil's spiced salmon and clotted cream and lemon curd mousse
The clocks are springing forward and you’ll get an hour less in bed, but still have a whole family to feed. Step in Phil Vickery with a Sunday lunch menu designed to save you time in the kitchen so you can make the most of Mothering Sunday relaxing with the family.
Phil also wades into mashgate - but which side will he take when it comes to the water versus milk debate?
Serves: 6-8 personsPreparation time: 25 minutesCooking time: 20 minutes, approx
Ingredients
For the Cauliflower cous cous
150g cous cous1 medium cauliflower6 tbsp olive oil4 cloves garlic, finely chopped2 red onions, chopped very finely2 tbsp any vinegar4 tbsp chopped coriander4 tbsp chopped basilSalt and pepper
For the salmon topping
Salt2 tsp dried thyme1 tbsp smoked paprika2 tsp ground black pepper2 tsp cayenne powder2 tbsp dried onion powder2 tbsp dried garlic powder1 tbsp ground cumin1 tbsp ground allspice1 tbsp celery salt750g middle salmon fillet, free of pin bones leave the skin on, but scaledVegetable oil
For the dressing
200g crème fraiche2 tbsp any vinegar6 spring onions, finely slicedGround black pepperTouch of waterSalt
Method
Place the cous cous into a deep bowl and just cover with boiling water. Cover with cling film and leave for 15 minutes.
Next break up the cauliflower into small florets and blitz in small batches in a food processor, need to be quite fine, but not a paste
Heat the olive oil in a large sauté pan or wok and sauté the onions quickly for 5-6 minutes, then add the garlic, and cauliflower and cook over a high heat for 3-4 minutes to soften the cauli, don’t overcook it.
Then tip into the cous cous and add the vinegar, coriander, basil and season with salt and pepper. Leave to cool.
Pre heat a grill or oven to 200C
Dust the salmon fillet with a little salt then pile on the spices, press down well
Heat the oil in an ovenproof non-stick frying pan
Place the salmon fillet, spice side down and gently cook for 3-4 minutes, or until the spices are just browned nicely, then carefully turn the fillet over and place on the skin
Transfer the pan to the grill or oven and gently cook for 12-14 minutes, do not overcook
Once the fillet is half cooked remove from the oven cover with foil and leave in a warm place for at least 15 minutes. Its important that you only cook the salmon half way, then leave to rest so the residual heat will warm through the natural oils in the salmon.
Next, mix all the ingredients for the dressing and season well, you may need to add a dash of water to loosen the dressing slightly
To serve
Place the fillet on a large plate and using a large spoon, pull the flakes away
Serve on top of the cous cous, then add a dollop of the crème fraiche dressing
Sprinkle over a few spring onion shards, chopped basil and a sprinkling of the spices
Clotted cream and lemon curd mousse - in minutes
Serves: 6 - 7
Ingredients
Finely grated zest and juice of about five unwaxed lemonsFinely grated zest and juice of 1 large unwaxed lime300g full fat soft cream cheese397g can condensed milk227g clotted cream150g good-quality lemon curdSherbet powderShortbread biscuits, to serve
Method
It is very important that the total combined amount of the lemon and lime juice is 250ml, or the mousse will not set well, so make the juice up to this quantity using extra lemons if necessary.
Whisk the cream cheese, condensed milk and clotted cream together until thick and very creamy. The longer you whisk, the lighter the mousse will be. Add the lemon curd, juices and zests and whip for a few seconds only as the mixture will tighten very quickly.
Immediately spoon into small dishes or a large trifle bowl, then chill until set, ideally overnight.
To serve, spoon the mousse into bowls or eat from individual dishes. Dust with sherbet powder and serve immediately, with shortbread.