Below are two versions of our "Seafood Surprise" video - please right click and "save as" to save the video on your computer, or click on each link to open the video in your preferred player or browser.
Nova Style Salmon Rice Squares
Makes about 20 pieces
Ingredients:
1 3/4 cups sushi rice
2 tbsp. rice vinegar
1/2 cup sour cream
sliced nova
1 oz. caviar
chervil for garnish
Directions:
Add sushi rice to boiling water, cover and allow to simmer on low for 15 min. or until tender. Lightly fluff the rice into a large bowl and toss rice with rice vinegar, and 1/2 tsp. salt until well coated.
When cool enough to handle, pat the rice into a 28cm X 30cm non-stick baking tray (If using a normal baking tray, line with plastic wrap).
Press the rice down firmly and leave to cool. Cover with plastic wrap and refrigerate.
Cut the rice lengthways into two equal pieces while in the tray. Using a palette knife, carefully lift one half of the rice and set aside.
Cover the rice remaining in the tray with a thin layer of sour cream, then top with the nova. With a sharp knife, cut the salmon into small squares.
Top each piece with caviar and a little chervil
Nova Style Salmon Potato Baskets
Makes about 20 baskets
Ingredients:
2 large Idaho potatoes
1 medium onion, finely chopped
olive oil
1 egg
2 tbsp. flour (approximately)
3 tbsp chives
1/2 cup sour cream
SeaBear Sockeye Nova salmon, thinly sliced 1-inch pieces
chives, chopped for garnish
Directions:
Peel the potatoes and slice them very thinly using a mandolin. Rinse the slices well and squeeze them dry thoroughly with paper towels.
In a small frying pan, saute the onion until soft.
Mix the potatoes together with flour, egg and chives. Season well with salt and pepper.
Grease a mini muffin tin.
Carefully arrange potato slices in a circular fashion. This should create a small potato basket.
Brush with some olive oil and bake at 350 until lightly browned.
When cool fill each basket with sour cream and nova. Garnish with chopped chives.