Salmon with mustard and dill creme fraiohe

Salmon with mustard and  dill creme fraiohe
Serves 2
1/2 tsp white wine vinegar
1/2 tsp ground cumin
1/2 tsp dried dill
2 x 18Dg skinless salmon fillets,pin-boned
1/3 cup [809] creme fraiche
4 tsp wholegrain mustard
4 tsp fresh dill, chopped
1 tbs olive oil
1 garlic clove, bruised Chopped cornichons"‘, to serve

In a dish that can fit both salmon fillets, drizzle in the vinegar, then sprinkle over the cumin and dried dill. Add the salmon fillets and coat in the mixture on one side, before turning them over. Set aside while you make creme fraiche sauce. Place creme fraiche in a small bowl, add the mustard and most of the chopped dill, and stir to combine. Set aside. Heat the oil in a frypan over medium low heat. Add garlic and cook, stirring, for 30 seconds to flavour the oil. Remove and discard the garlic clove. Increase heat to medium-high, then add salmon to the pan, curved-side down, and cook for li minutes, then turn and cook for 'I minute on the other side. The fish should still have a desirably coral centre. (You can cook for 1-2 minutes longer if you like your salmon better cooked.) Arrange the salmon on plates and top with a dollop of creme fraiche sauce. Serve sprinkled with the remaining fresh dill, along with the cornichons. * Available from delis and supermarkets.
ginger  passionfruit trifle
Serves 8-10
This is one of those puddings that looks spectacular, but requires the least amount of effort and scarcely anytime at all to make. And, by the way, when I say "make", I really mean assemble. The taste, though, is glorious and, for all its simplicity of construction, it feels like a big deal. Rich,though, which means you can feed a large table of people with one fabulous mound. 400g-500g shop-bought sponge cake,
usually 2 loaves. or same weight
of Madeira cake
1/2cup (125ml) ginger wine"‘
2 cups (5UIZIml) thickened cream
1 tbs icing sugar
8 passionfruit

Slice or break sponge into pieces and arrange half in a shallow dish or cake stand with slight upward curve at edge. Pour half the ginger wine over them. Mound up the remaining half of the sponge and pour the remaining 1/4 cup (60ml)ginger wine on top. Whip the cream with the icing sugar until it is firm but not stiff you want soft peaks. Scoop the insides of 2 passionfruit into the bowl of cream and fold in before arranging the cream over the sponge. Scoop out the remaining 6 passionfruit onto the pile of cream so it is doused and dribbling with the black seeds and fragrant golden pulp. * Available from botfleshops.

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