Stunning Elegance

Red Salmon Creme Pots
with a Gremolata Crown
and Dukkah Parmesan Shards

SERVES 20
PREPARATION 20 minutes
COOKING TIME 15 minutes

INGREDIENTS
Grated rind of 1 lemon
1/2 cup chopped flat leaf parsley
1 clove crushed garlic
1 cup grated parmesan cheese
1 teaspoon dukkah
120g butter
2/3 cup plain flour
1 litre milk
2 cups grated tasty cheese
500g packet frozen Birds Eye Corn Kernels, cooked
2 x 415g cans John West Red Salmon, drained and flaked into chunky pieces

STEP 1
Combine lemon rind, parsley and garlic to form a gremolata. Set aside.

STEP 2
Combine parmesan cheese and dukkah and spread on a baking paper lined oven tray. Bake at 200ºC for 4-5 minutes, until bubbling. Stand for 10 minutes before breaking into ‘shards’.

STEP 3
Melt butter in a saucepan, add flour and cook, stirring for 1 minute. Add milk whisking continuously until smooth. Bring to the boil, season to taste and cook until thick, whisking frequently.

STEP 4
Add cheese and stir until melted. Remove from heat, and gently fold in cooked Birds Eye Corn Kernels and John West Red Salmon, taking care not to break up red salmon completely.

STEP 5
Using a 1/3 cup measure, spoon hot mixture into individual pots and ‘crown’ with a sprinkle of gremolata (allowing 1 teaspoon per pot), and a dukkah parmesan shard. Serve immediately.

TIP
Salmon sauce can be made a day ahead and placed into pots. Cover and refrigerate. Heat salmon pots in a preheated oven at 190ºC for 10 minutes. Sprinkle with gremolata and serve with dukkah parmesan shard.

Gremolata is a traditional ‘garnish’ which is sprinkled over many dishes before serving. It also adds a ‘fresh’ and highly flavoured lift to grilled and roasted meats and seafood.

Gremolata can be prepared 1 day ahead and should be stored in a screw top jar in the refrigerator to avoid garlic flavour tainting other foods.

Dukkah Parmesan Shards can be made up to 3 days ahead of time and stored in an airtight container, to maintain crispness.