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In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Rosette of smoked salmon

11 September 2006
Rosette of smoked salmon

Ingredients

12oz Loch Fyne smoked salmon
Handful of French beans
1 small head of frisée
1 packet chervil

Method

Divide the salmon into four 3oz portions and place them at the top of the plate in the shape of a rose. For the stems use pieces of pre-cooked French beans.

Place a small amount of frisée at the bottom. The spider is made from aubergine and pepper skin.

For the vinaigrettes:

LIME & HONEY VINAIGRETTE
1tbs olive oil
1tbs vegetable oil
1tsp clear honey
Juice and zest of ½ lime
Season to taste

SESAME AND TOMATO VINAIGRETTE 1tbs vegetable oil
1tbs sesame oil
1tbs white wine vinegar
1fl oz passed tomato juice
Seasoning to taste

For each of the vinaigrettes place all ingredients into a bowl and whisk lightly to achieve a "split" effect.

To ladle the dressing use piston funnels which are faster safer and less messy.

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