Island Life Magazine Ltd February/March 2012 | Page 124

Recipes for two
from the Island's top chefs

Guest chefs
ull
Ash Minsh
ge
a
tt
o
C
Albert
s
e
w
o
C
East

Daniel Maskell
Dan's Kitchen
St. Helens

Bryn Edwards
Priory Bay Hotel
Seaview

er
Iain Cowch
aurant
st
e
R
rs
Gande
St. Helens

Emily Harris
The Royal Hotel
Ventnor

Dan Maskell's

Smoked salmon, guacamole and
pickled vegetables
Ingredients

4 slices smoked salmon
Guacamole:
1-2 fresh green chillies,
to taste
1 lime, juiced
1 large avocado, peeled
and stone out
8-12 fresh coriander
leaves, to taste
Pickled vegetables:
250ml good chardonnay
vinegar
2g salt

360ml water
120g caster sugar
1 bay leaf
2 black peppercorns
1 small banana shallot,
cut into thin rings
1 carrot, thinly sliced
½ cucumber peeled,
de-seeded, cut to 1cm
dice
10 cauliflower florets
cooked al dente
1 large spoonful of capers

To make the guacamole, blend the
chillies, lime juice, coriander and
avocado until creamy, season with salt.
For the pickled vegetables place the
first six ingredients into a saucepan,
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bring to a simmer and stir until
sugar has dissolved. Cool to a tepid
temperature, pour over vegetables
and leave for a minimum of 8 hours.
To plate up place 4 slices of smoked

salmon on a plate and randomly spoon
over the vegetables and guacamole.
Garnish with lemon and salad, dress
with vinaigrette and share.