Valentine's Recipes > Artichoke Hearts with Smoked Salmon

This recipe is part of the Valentine's Day 2008 Recipes Menu


Starter - Artichoke Hearts with Smoked Salmon
Main Course - Honeyed Lamb Noisettes
Dessert - Passionfruit Syllabub

How to make artichoke hearts with smoked salmon:
Succulent artichoke hearts, marinated, wrapped in smoked salmon and served with a velvety sauce. Palm hearts can be used instead of artichoke hearts if preferred.



Ingredients

Artichoke Hearts with Smoked Salmon
1 tin artichoke or palm hearts
1 tablespoon wine vinegar
2 tablespoons olive oil
2 tablespoons white wine
black pepper
salt
8 thin slices smoked salmon

for the sauce:

4 tablespoons mayonnaise
1 teaspoon paprika pepper
1/2 teaspoon Tabasco sauce
1 tablespoon chopped green pepper
1 tablespoon chopped red pepper
1 tablespoon chopped chives
2 tablespoons white wine vinegar
2 tablespoons soured cream
1/2 teaspoon sugar
(see measure conversions for more information)

Method

- Drain the artichoke hearts.
- Mix the vinegar with the oil and wine.
- Season with salt and pepper.
- Pour the mixture over the artichoke hearts and leave in the fridge for 30 minutes hour to marinate.
- Remove the hearts from the marinade, drain and wrap a suitably-sized strip of smoked salmon around each heart.
- Combine all sauce ingredients.
- Put the salmon-wrapped artichoke hearts onto a serving plate and serve with the sauce.


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Problems with black currant jelly

Sun Feb 28, 2010 8:16 pm // 4 comments // Robin


Hello everybody,
I made some black currant jelly recently using two pans. One pan produced excellent results, 8lb of nice firm jelly. The other pan's contents, of around 7lb, have not set. Both pans were treated identically. I have looked through my collection of cookery books and found no help, does anyone know of any way of rescuing this jelly as it goes against the grain to ditch it?
Robin.