Tag Archives: jubilee

A Diamond Jubilee Diadem

This is my Jubilee tribute recipe which appears in the special edition of My St Margarets Magazine, out this week…

A crown of asparagus, surrounding a rich salmon mousse, topped with a 'cucumber caviar'.

My Diamond Jubilee Diadem of Salmon and Asparagus with Cucumber Caviar

Serendipitously a customer called in to ask if I could recommend a cheese for using in a salmon mousse just days after I had created this regal treat. And whilst the other principal players celebrate the best of British at this time of year – as well they ought for such a dish – the cheese which works best here is the French Delice de Bourgogne [or any of its triple cream cousins]. English asparagus is in season now so there is really no excuse for using anything else, and salmon are plentiful whether from the ocean or one’s own private loch. Though right royal purists might even opt for trout instead which was on the Queen’s coronation menu, right before the ‘Poulet Elizabeth’. Admittedly the Tonka bean is not native to the British Isles, but it does give a splendidly summery grassy note to the dish. I make no apologies for the fact that some effort is required for this recipe – it’s a celebration after all, and you’ll only have to make it once every 60 years!

This is a rich dish, again quite apt under the circumstances, so you need only small servings and very little by way of accompaniment – perhaps some melba toast points, or some Fine Cheese Co apricot and pistachio crackers. This quantity will make 6 to 8 servings depending on the size of your moulds, and any leftovers can be spread on toast as an indulgent supper, or used as a rather smart sandwich spread with some thinly sliced cucumber.

  • 240g poached salmon
  • 100g Delice de Bourgogne
  • 75g butter
  • 3 tbsps good French mayonnaise
  • 1 tbsp chopped dill
  • Blade mace
  • Tonka bean
  • Zest of half a lemon
  • Paprika – a pinch
  • 1 tbsp single cream
  • Dill – a tbsp chopped
  • Cucumber
  • Chinese rice vinegar
  • Asparagus spears – enough to line your  5cm ring moulds when halved.

Trim your asparagus spears to the desired height – the tips should just stand proud of your ring moulds – and steam until tender, then refresh in iced water, drain, cut in half lengthways, and pat dry.

Melt the butter and add a few blades of mace and some finely shaved Tonka bean [no more than a quarter of a bean], and leave to infuse. Pop the salmon, mayonnaise, cream, cheese, and paprika into a food processor and blitz to a smooth paste. Pour in the melted butter through a strainer to remove the mace and blitz again. Turn out into a bowl and mix in the chopped dill and finely grated lemon zest by hand.

Cover a flat baking sheet with cling-film and place your rings on top. Put the salmon mousse into a piping bag and pipe a half centimetre layer into the bottom of each ring mould. Take your halved asparagus spears and carefully place them cut side outwards all around the edge of each mould, pushing the bottom of each into the layer of mousse. Finally use the piping bag to fill the centre of each ring; a smaller nozzle will help to push the mousse right up to and between the asparagus. Chill well, for a couple a hours or more.

Very finely dice [c.1mm] some cucumber and pat dry. Mix with some more chopped dill and sprinkle with a little rice vinegar. When you have carefully removed the diadems from their moulds top with a teaspoon or two of this ‘cucumber caviar’.

Coronation Potato Salad

Who’d have thought we’d be wanting salad recipes in October? I’d planned to pack this away with the barbecue and pull them both out next summer, but the weather says otherwise…

Coronation Potato Salad

It all began with the cucumber pickle. Susie’s cucumber pickle, which had recently arrived at the shop and which was so good that a meal had to be created around it. It would make a great accompaniment to burgers or other barbecued meats, but I plumped that day for poached salmon. And I love potato salad with poached salmon but wanted something with a bit more poke to stand up to that pickle. Coronation potato salad was the answer.

If you’ve ever made Chicken Elizabeth, the correct name of the dish devised for the coronation of Elizabeth II by the Cordon Bleu cookery school, you’ll know that it’s not bright turmeric yellow as we usually see now, but a purpley burgundy colour thanks to the reduction of red wine and apricot jam which is added to the mayonnaise. But having changed the principal ingredient from chicken to potato I’m sure you won’t mind if I take a few liberties with the rest!

These quantities are a rough guide which you can adjust to vary the levels of spice, sweet and sharp. For around 250g of baby new potatoes I used:

  • 2 tbsps mayonnaise
  • 2 tbsps natural yoghurt [for a vegan version use 4 tbsps soya yoghurt]
  • 1 tbsp Sharwood’s green label mango chutney
  • Half a tsp of ground turmeric
  • 1 to 2 tsps curry powder
  • Half to 1 tsp chilli powder
  • Half a tsp of ground coriander
  • A few finely sliced spring onions
  • Juice of half a lemon
  • Some chopped coriander or flat leaved parsley to garnish

Mix everything except the chopped herbs together, taste, season and adjust. You might want to add the curry and chilli powders in half teaspoon increments as you can always add more, whilst removal is more problematic. Add the cooked and cooled potatoes and stir to combine, adding the chopped greenery at the end.

Normal autumn service [casseroles and the likes] will undoubtedly be resumed shortly.