This recipe can also be done with 2 sides of salmon though needs a proportional increase in ingredients for filling & covering
1 Large Rainbow Trout Filleted
2 tbs Zest Nepalese Spice Paste
1 Leek (just the white part) cut into 6cm strips
1 tsp butter
¼ cup flaked, toasted almonds
50g baby spinach
1 sheet Puff Pastry
1 Egg Yolk mixed well with
2 tsp Milk
Heat oven to 200°C.
Melt butter in a pan & slowly cook the leek until very soft, remove from excess butter & cool.
Lay out the sheet of pastry & arrange a thin mat of spinach leaves in the middle, large enough for one side of trout to sit on. Lay fish down on spinach & spread 1 tbs Zest Nepalese Spice Paste on upper side. Lay leeks on the flavoured side of the trout & sprinkle almonds on top.
Spread 1tbs paste on the other fillet & sandwich on top, paste inside. Cover the fish sandwich with another thin layer of spinach. Fold over the pastry to create a neat parcel, well sealed with egg wash.
Turn over the parcel & place on a baking tray. Score the top of the pastry with 3 slashes, egg wash & bake for 15 minutes or until pastry is golden.
Rest for 5 minutes then serve.
300g firm white fish
200g salmon/ocean trout
1 tbs Zest Indian Spice Paste
4 large potatoes, peeled and diced
2 hard-boiled free-range eggs, quartered
1 leek (white part diced finely)
Handful baby spinach coarsely chopped
Handful chopped parsley
300ml pure cream
Extra virgin olive oil
Heat oven to 230°C.
Cook potatoes in salted water until just tender and mash with 1 tbs Olive Oil and seasoning.
Sweat the leeks in olive oil until soft, then add the cream, the Zest Indian Spice Paste and combine well. Take off the heat and stir in the spinach, parsley, fish and eggs.
Pour this mixture into a baking dish and top with the mash.
Bake for 25-30 or until the top is lovely, golden and crisp.
Serve with some yummy buttered peas and beans.
East Meets West
Created by: Zest Byron Bay
Prep time: 10 – 15 minutes
Cook Time: 3-5 mins
Makes: 15 large patties
4 tsp of Zest Indian Spice Paste
600g potatoes, peeled and chopped
420g can of red salmon, skin and boned removed and flaked
1 red onion, finely chopped
4 tablespoons flat leaf parsley, finely chopped
Rind of 1 lemon, finely grated
1 egg, lightly beaten
1/2 cup milk
1/2 cup plain flour
1 cup sourdough bread crumbs
2 tablespoons butter
Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook uncovered for 12-15 minutes or until tender. Drain and mash and then put aside to cool for 5 minutes. Place salmon, onion, parsley, lemon rind, spice mix and egg in a large bowl. Mix until just combined.
Mix potato into salmon mixture until well combined. Place in the fridge to cool for 30 mins. Use three shallow flat bowls and place the flour in the first one, whisk the milk and remaining egg together in the second one and the breadcrumbs in the third one. Shape the salmon mixture into patties (either 15 large or 30 small). Coat each patty in flour, then milk/egg mixture, then the breadcrumbs.
Heat butter in a large frying pan over medium heat. Cook the patties for 3 minutes or until golden on each side. Serve with salad or vegetables hot or cold.
Created by: Kate Green, www.theorganiclot.com
Cook Time: 5-10 minutes
Prep time: 5-10 minutes
1-2 tbsp Zest Nepalese Spice Paste
1 cup sour cream or plain yoghurt
cherry tomatoes, zucchini
Cut vegetables and salmon into 2cm cubes and place onto sticks. Mix sour cream and Zest Nepalese Spice Paste together and coat kebabs. Cover and set aside in fridge for min 1/2 hour. BBQ until cooked and enjoy.
Created by: Emma Star, Cabarita