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| This is the perfect dessert to serve for an afternoon tea party or after an elegant meal. |
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| Total time to cook: |
1.5 hours |
| Serves: |
6 |
| Category: |
dessert, coconut, dessert, party |
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Ingredients:
- 1 1/2 cup butter
- 4 squares unsweetened chocolate
- 2 1/4 cups sugar
- 3 eggs, beaten
- 1 cup all-purpose flour
- 3/4 cup chopped slivered almonds
- 1 teaspoon vanilla extract
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Filling:
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine
- vinegar
- 1 tsp Dijon or seed mustard
- Sea salt and black pepper
- 3 spring onions, finely chopped
- 2 tbsp dill, finely torn
- 1 tbsp small capers, rinsed
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Topping:
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine
- vinegar
- 1 tsp Dijon or seed mustard
- Sea salt and black pepper
- 3 spring onions, finely chopped
- 2 tbsp dill, finely torn
- 1 tbsp small capers, rinsed
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Step Wise Instructions:
- Cook the potatoes in simmering, salted water until tender but still firm, about 20 minutes.
- To make the dressing, whisk the extra virgin olive oil, vinegar, mustard, salt and pepper in a large bowl until thickened.
- Add the spring onions, dill and capers.
- Heat 1 tbsp olive oil in a large fry pan and sear the salmon, skin side down, until the skin is crisp.
- Turn to finish cooking briefly on the other side, leaving the inside pink.
- Season well.
- Drain the potatoes and slice them thickly as soon as you can handle them.
- Toss them carefully in the dressing, making sure the slices are well-coated, and arrange on four warmed dinner plates.
- Place the salmon on top.
- Wash the watercress, toss it in any remaining dressing and serve alongside salmon.
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Related Recipe: |
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Crockpot Dressing |
|
Dilled Peas |
