Recipes for Category

Fish

Salad Nicoise

Salad Nicoise

Recipe by: Pip Duncan | Publication: vegetables.co.nz

This delicious salad can be served as a main dish or as an accompaniment.

 
SALMON FISH CAKES WITH HERB CRUSHED POTATOES

SALMON FISH CAKES WITH HERB CRUSHED POTATOES

Recipe by: Tom Kime | Publication: Tom's Kitchen

Every one loves fishcakes and these are no exception.  The appeal of these ones is that flakes of fish are large and juicy and the potatoes are crushed rather than being mashed so they have lots of texture and fresh chopped herbs.  The fishcakes are fried and served with freshly made mayonnaise.  They are simple to make and can be made with left over fish or potatoes, so they are good at any time of the week. 

 
Salmon, Spinach and Mozzarella in Pastry

Salmon, Spinach and Mozzarella in Pastry

Recipe by: Lauraine Jacobs | Publication: The Confident Cook

Despite limited time to prepare meals, all really good cooks love to get busy in the kitchen with a dish that requires some care and loving attention. When you’re looking for something to really impress, this is a wonderful party piece that can be served warm or cold. The salmon is wrapped in a mixture of chopped spinach and mozzarella and encased in a light puff pasty.

 

 
Smoked Fish Salad

Smoked Fish Salad

Recipe by: Lauraine Jacobs | Publication: The Confident Cook

Putting one large platter on the table is the perfect way to entertain friends for lunch at our beach house. This hearty salad uses a great New Zealand summer staple, smoked fish. I was inspired to cook it one weekend when I found some wild summer asparagus in the Matakana market, and I added beautiful fresh organic eggs (from a farmer in the market who claims to be able to tell me which of her free-range chickens laid each egg), small chunks of roasted new potato, some wild rocket leaves and red onion, all tossed with a...

 
Smoked Fish Salsa

Smoked Fish Salsa

Fresh celery is the secret ingredient of this great tasting salsa.

Like all salsas, there is quite a lot of chopping to begin with, but the result is worth it.  A fresh, slightly crunchy salsa with a fantastic smoked fish flavour.

I try to keep dips and salsa as low calorie as possible, so you could add sour cream if you wanted a wet style dip, rather than a crumblier salsa.

 
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