Baked Potato Quarters with Smoked Salmon

 

4 as a starter, 8 as a snack

• 8 small baking (floury) potatoes
• 2 tablespoons olive oil
• Salt and ground black pepper
• 1 tablespoon butter
• 125 gr smoked salmon
• 1 tablespoon lemon juice
• Two-third cup low-fat plain yogurt
• 1 tablespoon capers, drained and chopped
• 2 tablespoons chopped fresh dill
• Small sprigs of fresh dill, to garnish

1. Preheat the oven to 400F (200C).
2. Scrub the potatoes and dry them with paper towel.
3. Thread them onto metal skewers, brush with 1 tablespoon olive oil, then sprinkle with a little salt ; arrange on a baking tray and bake for 1-1¼ hours or until tender.
4. Remove the potatoes from the skewers and cut them in half lengthwise ; scoop out some of the flesh, leaving a layer of potato next to the skin about 1 cm thick.
5. Cut each piece in half lengthwise again and place, flesh side up, on a large, clean baking tray.
6. Melt the butter with the remaining oil and season with salt and black pepper ; lightly brush this mixture over the flesh side of the potatoes, return to the oven and bake for a further 12-15 minutes, or until golden and crisp.
7. Meanwhile, cut the smoked salmon into thin strips and sprinkle with the lemon juice ; in a bowl, mix together the yogurt, capers and chopped dill, then stir in the salmon.
8. Allow the potato quarters to cool 1-2 minutes, then top each with a little of the salmon and yogurt mixture and garnish with a dill sprig.
9. Serve warm.

BON APPÉÉÉÉÉÉTIT

Ginger-Lime Scallop Ceviche

 

                    You can present it in a bowl with tortilla or plaintain chips for a casual party, on a small bed of watercress or baby arugula for an appetizer, or in a stemmed martini or champagne glass for a special occasion such as New Year's Eve.

8 servings

• 1 tablespoon chopped scallion greens
• 1 garlic clove, minced
• 1 tablespoon chopped cilantro
• ½ yellow bell pepper, seeded, cut into small dice
• ½ red bell pepper, seeded, cut into small dice
• 2 teaspoons minced fresh jalapeno
• ¼ teaspoon sea salt
• 1 (½-inch) piece fresh ginger, peeled and chopped
• Juice of 2 limes
• 1 tablespoon grapeseed oil
• 1 pound sea scallops, diced (if substituting bay scallops, just slice them in half)

1. In a bowl, combine the scallions, garlic, cilantro, bell peppers, jalapeno, salt, ginger, lime juice, and oil.
2. Add the scallops to the bowl and toss gently, coating with the marinade.
3. Cover with plastic wrap and refrigerate, stirring occasionally, for 30 minutes (for a rarer ceviche) to 3 hours (for one that is fully cooked).
4. Sprinkle with salt and pepper to taste and serve.

BON APPÉÉÉÉÉTIT

Coconut King Prawns "Caribbean cooking"

 

                    Popular throughout the Caribean Islands, these butterflied prawns look very pretty and they taste wonderful when partnered with a crisp coconut and chive coating.

Serves 4

• 12 king prawns (jumbo shrimp), peel and devein leaving the tails intact
• 2 garlic cloves, crushed
• 15 ml lemon juice
• 60 ml fine dry unsweetened shredded coconut
• 160 ml chopped fresh chives
• 150 ml milk
• 2 eggs, beaten
• Salt and pepper
• Oil, for deep-frying
• Lime or lemon wedges and fresh flat leaf parsley, to garnish

1. Cut the prawns almost to the belly so that they canbe opened out.
2. Rinse the prawns under cold water and pat dry.
3. Mix the garlic and lemon juice with a little seasoning in a shallow dish, then add the prawns, toos to coat, cover and marinate for about 1 hour.
4. Mix the coconut and chives in a separate shallow dish, and put the milk and eggs in two small bowls.
5. Dip each prawn into the milk, then into the beaten egg and finally into the coconut and chive mixture.
6. Heat the oil in a large pan or deep-fryer and fry the prawns for about 1 minute, until golden.
7. Lift out and drain on kitchen paper.
8. Serve hot, garnished with lime or lemon wedges and parsley.

BON APPÉÉÉÉTIT

Barbecue Shrimp "Ultimate BBQ"

 

                    This New Orleans favorite is simple to prepare, and you'll want to soak up every last bit of the spicy butter sauce with a crusty baguette.

4 servings

• 1 cup butter, divided
• 6 garlic cloves, pressed
• ½ cup Worcestershire sauce
• ¼ cup fresh lemon juice
• ¼ cup bottled chili sauce
• 2 teaspoons ground black pepper
• 1½ tablespoons Old Bay seasoning
• 1 teaspoon paprika
• 1 teaspoon dried Italian seasoning
• 1 lemon, sliced
• 2 lb unpeeled, large raw shrimp
• Hot sauce, optional
• Lemon wedges
• 2 French bread baguettes, sliced

1. Melt ¼ cup butter in a skillet over medium-high heat 2 minutes.
2. Add garlic, and sauté until fragrant and lightly browned, remove from heat and spoon into a 6-qt oval-shaped slow cooker.
3. Add remaining ¾ cup butter, Worcestershire sauce, and next 7 ingredients.
4. Cover and cook on LOW 2 hours.
5. Add shrimp to slow cooker, cover and cook on HIGH 45 minutes or until shrimp turn pink, stirring once after 30 minutes.
6. Add hot sauce, if desired.
7. Serve with lemon wedges and French bread.

BON APPÉÉÉÉÉÉÉÉÉTIT

Crab Cake-Stuffed Portobellos

 

                    Served as an appetizer or a light main dish, these stuffed mushrooms are pretty and delicious. Canned crabmeat becomes absolutely elegant.

6 servings

• 6 large portobello mushrooms
• ¾ cup finely chopped sweet onion
• 2 tablespoons olive oil, divided
• 1 package (8 ounces) cream cheese, softened
• 1 egg
• ½ cup seasoned bread crumbs
• ½ cup plus 1 teaspoon grated Parmesan cheese, divided
• 1 teaspoon seafood seasoning
• 2 cans (6-½ ounces each) lump crabmeat, drained
• ¼ teaspoon paprika

1. Remove stems from mushrooms and set caps aside.
2. In a small skillet, saute onion in 1 tablespoon oil until tender.
3. In a small bowl, combine the cream cheese, egg, bread crumbs, ½ cup cheese and seafood seasoning, gently stir in the crab and the onion.
4. Spoon ½ cup crab mixture into each mushroom cap, drizzle with remaining oil.
5. Sprinkle with paprika and remaining cheese.
6. Place in a greased 15-in x 10-in x 1-in baking pan.
7. Bake uncovered, at 400F for 15-20 minutes or until mushrooms are tender.
8. Serve with lemon wedges, cocktail sauce or tartar sauce.

BON APPÉÉÉÉÉÉTIT

Sausage-Stuffed Mushrooms

                     This recipe makes a delicious hot appetizer that's always the hit of the party. You can't go wrong with a classic stuffed mushroom.

12-15 servings

• 12 to 15 large fresh mushrooms
• 2 tablespoons butter, divided
• 2 tablespoons chopped onion
• 1 tablespoon lemon juice
• ¼ teaspoon dried basil
• Salt and pepper to taste
• 4 ounces bulk Italian sausage 
• 1 tablespoon chopped fresh parsley
• 2 tablespoons dry bread crumbs
• 2 tablespoons grated parmesan cheese

1. Remove stems from the mushrooms.
2. Chop stems finely and set mushroom caps aside.
3. Place stems in paper towels and squeeze to remove any liquid.
4. In a large skillet, heat 1½ tablespoons butter and cook stems and onion until tender.
5. Add the lemon juice, basil, salt and pepper and cook until almost all the liquid has evaporated, cool.
6. In a large bowl, combine the mushroom mixture, sausage and parsley.
7. Stuff reserved mushroom caps, combine crumbs and cheese and sprinkle over tops.
8. Dot each mushroom with the remaining butter.
9. Place in a greased baking pan and bake at 400F for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices.
10. Serve hot.

BON APPÉÉÉÉÉTIT

Sweet and Spicy Jalapeno Poppers

 

                    There's no faster way to get a party started than with these bacon-wrapped poppers. Make them ahead and bake just before serving. Everyone will love them.

1 dozen

• 6 jalapeno peppers
• 4 ounces cream cheese, softened
• 2 tablespoons shredded cheddar cheese
• 6 bacon strips, halved widthwise
• ¼ cup packed brown sugar
• 1 tablespoon chili seasoning

1. Cut jalapenos in half widthwise and remove seeds ; set aside.
2. In a small bowl, beat cheeses until blend ; spoon into pepper halves.
3. Wrap a half-strip of bacon around each pepper half.
4. Combine brown sugar and chili seasoning ; coat peppers with sugar mixture.
5. Place in a greased 15-in x 10-in x 1-in baking pan.
6. Bake at 350F "180C" for 18-20 minutes or until bacon is firm.

BON APPÉTIT

Crescent Samosas

 

                    Tender, buttery crescents are filled with a delicious filling, making these appetizers a real stand-out.

16 appetizers "¾ cup sauce"

• 2 cups diced potatoes, blanched
• 1 tablespoon olive oil 
• ¼ cup chopped green chilies
• 1 garlic glove, minced
• 1 cup frozen peas, thawed
• 1½ teaspoons lemon juice
• 1 teaspoon curry powder
• Pinch of black pepper
• 2 tubes "8 ounces each" refrigerated crescent rolls

Sauce

• ¾ cup plain yogurt
• 2 tablespoons minced fresh cilantro
• 1 garlic glove, minced
• ½ teaspoon groud cumin
• Pinch o black pepper

1. In a large non-stick skillet, sauté potatoes in oil until lightly browned ; add chilies and garlic, sauté 1 minute longer.
2. Stir in the peas, lemon juice, curry powder and pepper ; transfer to a large bowl and coarsely mashed.
3. Separate crescent dough into 16 triangles.
4. Place 1 tablespoon potato mixture on the wide end of each triangle ; roll up from wide end.
5. Place point side down 2 inches apart on ungreased baking sheets ; curve ends to form crescent shapes.
6. Bake at 375F "190C" for 10-12 minutes or until golden brown.
7. Meanwhile, in a small bowl, combine sauce ingredients ; serve with samosas.

BON APPÉTIT

Coconut Shrimp with Dipping Sauce

 

                    With crispy coconut-cilantro breading and a sweet apricot sauce, these delicious shrimp would be great for any occasion, from an appetizer party to a weeknight dinner.

5 servings

• 1 can "14 ounces" light coconut milk, divided
• 1 jalapino pepper, seeded and chopped
• ¼ cup minced fresh cilantro
• 1¼ pounds uncooked medium shrimp
• ¾ cup all-purpose flour
• 4 egg whites
• ¾ cup panko bread crumbs
• ¾ cup flaked coconut, lightly toasted
• One-third cup reduced-sugar apricot preserves
• 1 teaspoon spicy brown mustard

1. Place 2 tablespoons coconut milk in a small bowl, cover and refrigerate.
2. In a large resealable plastic bag, combine the jalapeno, cilantro and remaining coconut milk.
3. Peel and devein shrimp, leaving tails on ; add to bag, seal and turn to coat and refrigerate for 1 hour.
4. Place flour in a shallow bowl ; in another bowl, lightly beat the egg whites.
5. In a third bowl, combine bread crumbs and coconut.
6. Drain and discard marinade.
7. Dip shrimp in flour and egg whites, then roll in crumb mixture.
8. Place on a baking sheet coated with cooking spray.
9. Bake at 400F (200C) for 7-9 minutes on each side or until lightly browned.
10. Meanwhile, for dipping sauce, add preserves and mustard to the reserved coconut milk ; serve with shrimp.

BON APPÉTIT

Party Time Mini Cheeseburgers

 

                    Kids and adults alike will love the taste o these mini burgers. Juice up with pickle relish and topped with cheese slices, these sliders will disappear in no time flat! Be sur to make plenty.

10 servings

• 1 egg, lightly beaten
• 2 tablespoons dill pickle relish
• 2 tablespoons ketchup
• 2 teaspoons Worcestershire sauce
• 2 teaspoons prepared mustard
• ¼ cup quick-cooking oats
• ¼ teaspoon pepper
• Pinch of garlic powder
• 1 pound ground beef
• 3 to 4 slices process American cheese
• 10 dinner rolls, split

1. In a large bowl, combine the first eight ingrdients ; crumble beef over mixture and mix well.
2. Shape into 10 patties ; broil 3-4 in. from the heat for 4-6 minutes on each side or until the meat thermometer reads 160F and juices run clear.
3. Meanwhile, cut cheese slices into thirds ; immediately place on burgers and serve on rolls.

BON APPÉTIT

Baba Ganoush with Lebanese Flatbread

 

                    Baba ganoush is a delectable aubergine dip which comes from the Middle East. Tahini, a sesame seed paste with cumin, gives the dish a hint of spice.

Serves 6

• 2 small aubergines (eggplants)
• 1 garlic clove, crushed
• 60 ml tahini
• 60 ml ground almonds
• Juice of ½ lemon
• 2 ml ground cumin
• 30 ml fresh mint leaves 
• 30 ml olive oil
• Salt and ground black pepper

For the flatbread

• 4 pita breads
• 45 ml sesame seeds
• 45 ml fresh thyme leaves
• 45 ml poppy seeds
• 150 ml olive oil

1. First, make the Lebanese flatbread ; split the pita breads through the middle and open them out.
2. Mix the sesame seeds, chopped thyme and poppy seeds in a mortar ; crush them qith a pestle to release the flavour. Stir in the olive oil ; spread the mixture over the cut sides of the pita bread.
3. Grill (broil) until golden ; when cool, break into pieces and set aside.
4. Grill (broil) the aubergines, turning them frequently, until the skin is blackened and blistered ; remove the skin, then chop the flesh roughly and leave to drain in a colander.
5. Squeeze out as much liquid from the aubergine as possible.
6. Place the flesh in a blender or food processor, then add the garlic, tahini, ground almonds, lemon juice and cumin, with salt to taste ; process to a smooth paste, then roughly chop half the mint and stir into the dip.
7. Spoon the paste into a bowl, scatter the remaining mint leaves on top and drizzle with the olive oil.
8. Serve with the Lebanese flatbread.

BON APPÉTIT

Aromatic Tiger Prawns

 

                    There is no elegant way to eat these aromatic prawns - just old them by the tails, pull them off the sticks with your fingers and pop them into your mouth.

Serves 4

• 16 raw tiger prawns (jumbo shrimp) or scampi (extra large shrimp) tails
• 2 ml chili powder
• 5 ml fennel seeds
• 5 black peppercorns
• 1 star anise, broken into segments
• 1 cinnamon stick, broken into pieces
• 30 ml sunflower oil
• 2 garlic cloves, chopped
• 2 cm piece fresh root ginger, peeled and finely chopped
• 1 shallot, chopped
• 30 ml water
• 30 ml rice vinegar
• 30 ml brown sugar
• Salt and pepper
• Lime slices and spring onion, to garnish

1. If you are using whole prawns, remove the heads.
2. Thread the prawns or scampi tails in pairs on 8 wooden cocktail sticks (toothpicks) ; set aside.
3. Heat a frying pan, put in the chili powder, fennel seeds, black peppercorns, star anise and cinnamon stick and dry-fry for 1-2 minutes to release the flavours.
4. Leave to cool, then grind coarsely in a grinder or tip into a mortar and crush with a pestle.
5. Heat the sunflower oil in a shallow pan, add the garlic, ginger and chopped shallot and then fry gently until very lightly coloured ; add the crushed spices and seasoning and cook the mixture gently for 2 minutes, then pour in the water and simmer, stirring, for 5 minutes.
6. Add the rice vinegar and brown sugar, stir until dissolved, then add the prawns or scampi tails ; cook for about 3-5 minutes, until the seafood has turned pink, but it still very juicy.
7. Serve hot, garnished with lime slices and spring onion.

BON APPÉTIT

Chili Bean Dip

 

                    This deliciously spicy and creamy bean dip is best served warm, either with triangles of lightly grilled pita bread or a large bowl of crunchy tortilla chips

Serves 4

• 2 garlic cloves, chopped
• 1 onion, chopped
• 2 green chilies, seeded and finely chopped
• 30 ml vegetable oil
• 5 to 10 ml hot chili powder
• 400 gr kidney beans
• 75 gr mature (sharp) cheddar cheese, grated
• 1 red chili, seeded and cut into thin strips
• Salt and ground black pepper

1. Heat the vegetable oil in a heavy pan and add the garlic, onion, green chilies and chili powder ; cook gently for about 5 minutes, stirring regularly, until the onions are softened and transparent, but not browned.
2. Drain the kidney beans, reserving the liquid ; blend all but 30 ml of the beans to a purée in a food processor.
3. Add the puréed beans to the pan with 30 to 45 ml of the reserved liquid ; heat gently, stirring to mix well.
4. Stir in the whole beans and the cheddar cheese ; cook gently for about 2-3 minutes, stirring until the cheese melts, add salt and pepper to taste.
5. Spoon the dip into four individual serving bowls and scatter the chili strips over the top ; serve warm.

BON APPÉTIT

Crab and Ricotta Tartlets

 

                    Use the meat from a freshly cooked crab, weighing about 450 gr, if you can. Otherwise, look out for frozen brown and white crab meat as an alternative.

Serves 4

• 225 gr all-purpose flour
• Pinch of salt
• 115 gr butter, diced
• 225 gr ricotta cheese
• 15 ml grated onion
• 30 ml grated Parmesan cheese
• 2 ml mustard powder
• 2 eggs, plus 1 egg yolk
• 225 gr crab meat
• 30 ml chopped fresh parsley
• 2 to 5 ml anchovy essence
• 5 to 10 ml lemon juice
• Salt and cayenne pepper
• Salad leaves, to garnish

1. Preheat the oven to 400F (200C).
2. Sift the flour and salt into a bowl, add the butter and rub it in until it resembles fine breadcrumbs ; stir in about 60 ml cold water.
3. Turn the dough on to floured surface and knead lightly ; roll out and line four 10-cm tartlet tins (muffin pans), prick the bases with a fork and chill for 30 minutes.
4. Line with baking parchment and fill with baking beans ; bake for 10 minutes, remove the paper and beans and bake for 10 minutes.
5. Place the ricotta, onion, Parmesan and mustard powder in a bowl and beat until soft ; gradually beat in the eggs and egg yolk.
6. Stir in the crab meat and chopped parsley, then add the anchovy essence and lemon juice ; season to taste with salt and cayenne pepper.
7. Remove the tartlet cases from the oven and reduce the temperature to 350F (180C).
8. Spoon the filling into the cases and bake for 20 minutes, until set and golden ; serve hot, garnished with salad leaves.

BON APPÉTIT

Prawn Cocktail

 

                    There is no nicer starter than a good, fresh prawn cocktail. This recipe shows how good a prawn cocktail can be.

Serves 6

• 60 ml double cream, lightly whipped
• 60 ml mayonnaise
• 60 ml tomato ketchup
• 5-10 ml Worcestershire sauce
• Juice of 1 lemon
• ½ cos or romaine lettuce
• 450 gr cooked peeled prawns (shrimp)
• Salt, ground black pepper and paprika
• 6 large whole cooked unpeeled prawns, to garnish (optional)
• Thinly sliced brown bread and lemon wedges, to serve

1. In a bowl, mix together the hipped cream, mayonnaise and ketchup ; add Worcestershire sauce to taste and stir in enough lemon juice to make a really tangy sauce.
2. Finaly shred the lettuce and fill six individual glasses one-third full.
3. Stir the prawns into the sauce, then check the seasoning ; spoon the prawn mixture over the lettuce.
4. To prepare the garnish, if desired, peel the body shell from the whole cooked prawns and leave the tail "fan" for decoration ; drape one prawn over the edge of each glass.
5. Sprinkle each of the cocktails with ground black pepper and some paprika.
6. Serve immediately, with the thinly sliced brown bread and butter and lemon wedges for squeezing over.

BON APPÉTIT

Chicken with Lemon and Garlic

 

                    Extremely easy to cook and delicious to eat, tis succulent tapas dish makes a great last-minute starter and tastes even better served with some home-made aioli.

Serves 4

• 225 gr skinless chicken breast fillets
• 30 ml olive oil
• 1 shallot, finely chopped
• 4 garlic cloves, finely chopped
• 5 ml paprika
• Juice of 1 lemon
• 30 ml chopped fresh parsley
• Salt and ground black pepper
• Flat leaf parsley, to garnish
• Lemon wedges, to serve

1. Sandwich the chicken breast fillets between two sheets of clear film or baking parchment ; bat out with a rolling pin or meat mallet until the fillets are about 5 mm thick.
2. Cut the chicken into strips about 1 cm wide.
3. Heat the oil in a large frying pan ; stir-fry the chicken strips with the shallots, garlic and paprika over a high heat for about 3 minutes until light browned and cooked through.
4. Add the lemon juice and parsley with salt and pepper to taste.
5. Serve with lemon wedges, garnished with flat leaf parsley.

BON APPÉTIT

Lemon and Coconut Dhal

 

                    A warm and spicy dish with tangy lemon and coconut flavours, this can be served as a dip with warmed pita bread or as an accompaniment to cold meat.

Serves 8

• 5 cm piece fresh root ginger, peeled and finely chopped
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 small red chillies, seeded and finely chopped
• 30 ml sunflower oil
• 5 ml cumin seeds, plus extra to garnish
• 150 gr red lentils
• 250 ml water
• 15 ml hot curry paste
• 200 ml coconut cream
• Juice of 1 lemon
• 25 gr sliced almonds
• Salt and ground black pepper

1. Heat the sunflower oil in a large, shallow pan ; add the ginger, onion, garlic, chillies and cumin.
2. Cook for about 5 minutes, until the onion is softened but not colored.
3. Stir in the lentils, water and curry paste into the pan ; bring to the boil, cover and cook gently over low heat for about 15-20 minutes, stirring occasionally, until the lentils are just tender and not yet broken up.
4. Stir in all but 30 ml of the coconut cream ; bring to the boil and cook, uncovered, for a further 15-20 minutes, until the mixture is thick and pulpy.
5. Off the heat, stir in the lemon juice ; season to taste.
6. Heat a large frying pan and cook the sliced almonds for one or two minutes on each side until golden brown ; stir about three-quarters of toasted almonds into the dhal.
7. Transfer the dhal to a serving bowl ; swirl in the remaining coconut cream and scatter the reserved almonds on top with the cumin seeds.
8. Serve warm.

BON APPÉTIT

Golden Parmesan Chicken (Appetizers)

                    Served cold with the garlicky mayonnaise, these morsels of Parmesan-coated chicken make a great appetizer, especially if served informally as finger food.

Serves 4

• 4 chicken breast fillets, skinned
• 75 gr fresh white breadcrumbs
• 40 gr Parmesan cheese, finely grated
• 30 ml chopped fresh parsley
• 2 eggs, beaten
• 120 ml mayonnaise
• 120 ml low-fat cream cheese
• 2 garlic cloves, minced
• 50 gr butter, melted
• Salt and ground black pepper

1. Cut each fillet into four or five chunks.
2. Mix together the breadcrumbs, Parmesan, parsley and seasonning in a shallow dish.
3. Dip the chicken pieces in the egg, then into the breadcrumb mixture ; place in a single layer on a baking sheet, chill for 30 minutes.
4. To make the garlic mayonnaise, mix together the mayonnaise, creamcheese and garlic, and season to taste ; spoon into a small serving bowl, chill.
5. Preheat the oven to 350F (180C).
6. Drizzle the melted butter over the chicken pieces and cook them for about 20 minutes, until crisp and golden.
7. Serve the chicken accompanied by the garlic mayonnaise for dipping.

BON APPÉTIT

Potato Pancakes with Smoked Sturgeon

 

                    These small, crisp latkes make a star opener topped with sour cream or crème fraîche and dill and sprinkled with smoked sturgeon. You can add a little paddlefish caviar or salmon roe to the topping.

Makes 4 servings, 12 to 14 latkes

• 450 gr russet baking potatoes, peeled
• 1 small onion, peeled
• 1 egg, beaten
• 30 ml all-purpose flour
• 2 ml baking powder
• 2 ml salt
• 1 ml freshly ground black pepper
• Cooking vegetable oil
• 125 ml crème fraîche ou sour cream
• 5 ml minced fresh dill
• Lemon juice
• 250 gr smoked sturgeon, seperated into large flakes, skin and bones removed (you may substitute smoked whitefish, trout or smoked salmon)

1. Using the large holes of a box grater/shredder or the grating disk on a food processor, shred the potatoes into a mixing bowl ; grate in the onion.
2. Line a large bowl with a clean kitchen towel ; transfer the mixture to the towel-lined bowl, twist the towel around it and squeeze out as much liquid as you can.
3. Transfer to another bowl and add the egg, flour, baking powder, salt and pepper ; stir with a fork until well blended.
4. Heat about ¼ inch of oil in a large, heavy skillet ; with a metal tablespoon, carefully place a spoonful of the mixture into the hot oil.
5. Press down on the mixture with an offset spatula to form an evenly thick pancake about 3 inches in diameter ; add more spoonuls, taking care not to overcrowd the skillet.
6. Cook the pancakes until golden brown, 2 to 3 minutes per side, turning them carefully with a slotted metal spatula ; transer to a tray or platter lined with paper towels to drain.
7. Continue with the remaining mixture (you can make potato pancakes in advance. Leave the cooked pancakes at room temperture and when guests start to arrive, preheat the oven at 400F (200C). Spread out the pancakes on a large, dry baking sheet, taking care not to overlap them. Bake them until they are hot and crispy, about 10 minutes).
8. Meanwhile, in a small bowl, stir together the crème fraîche or sour cream and dill ; season to taste with lemon juice, salt and pepper.
9. To serve, transfer the hot potato pancakes to a platter ; spoon a small dollop o crème fraîche mixture onto each pancake and top with lakes o sturgeon.
10. Serve immediately.

BON APPÉTIT

Scallop Ceviche with Jalapeno and Fresh Lime

 

Makes 4 servings

• 450 gr resh sea scallops or bay scallops, cut into ½-inch pieces
• 160 ml fresh lime juice
• 2 garlic cloves, peeled
• 3 green onions, finely chopped
• 2 medium ripe tomatoes, peeled, seeded and chopped
• 1 medium jalapeno pepper, stemmed, seeded, deveined and finely chopped
• 30 ml olive oil
• 30 ml chopped resh cilantro
• Salt and freshly ground black pepper
• Cilantro or parsley leaves or garnish

1. Put the scallop pieces in a glass or stainless steel bowl ; pour the lime juice over them and stir gently to coat them thoroughly.
2. Cover with plastic wrap and refrigerate for 24 hours.
3. Before serving, bring a small saucepan of water to a boil ; add the garlic cloves and blanch them in the boiling water for 1 minute to remove some o their harshness.
4. Drain the cloves well, pat them dry with paper towels, and then chop them finely.
5. Drain most of the lime juice from the scallops and return them to the bowl ; add the chopped garlic, green onions, tomatoes, jalapeno, olive oil and cilantro to the scallops.
6. Mix well and season to taste with the salt and pepper.
7. Garnish with cilantro or parsley leaves.
8. Serve immediately or cover the bowl and refrigerate until serving time.

BON APPÉTIT