I’m thrilled to have been asked by Stephane at Very Good Recipes to be one of the judges for their December recipe challenge. This is a worldwide event open to bloggers and also foodie fans who don’t actually have a blog that just love recipes. It is all about sharing and this month the challenge is to share your favourite festive foodie recipes, follow this link to the Very Good Recipes Christmas Menu Challenge and you will get all the info and how to enter and be in with a chance of winning some great prizes..

There are 10 of us at Very Good Recipes who will be the judges for this fun foodie challenge and I’d like to introduce you to them here; There’s Anyonita at anyonita nibbles, Clem at urbanfoodcrawl, Janny at bubbuleincucina, Leslie at cookingmemoirs, Marica at cookingwithmarica, Stefania at bigshade, Vera at vojvodjanskkuhinja , Mark Anthony at learningthroughfood and the yankee chef. Why not grab a cuppa and have a wander round their blogs for a wee bit of virtual travelling today.

There are three sections in the challenge, it is broken down into the standard menu areas of starters, mains and puddings. I’m going to share one of my favourite and fun festive starters here to give you an idea.

SEARED SALMON WITH WHISKY MAYONNAISE DIP

I like to keep things casual at Christmas, there is more than enough to do on this busy day, and as I like to do a traditional turkey and all the trimmings for my main course I like to keep my starter as simple and easy as possible, something that we can all dig into and share family style (less washing up apart from anything else!), so I’d like to share my recipe for Seared Salmon With Whisky Mayonnaise Dip which tastes fabulous, is nice and light as you know you have a marathon of foodiness ahead and is of course quick and easy to make. I love this one so much I put it in my latest book A Wee Taste Of Scotland as it makes perfect party fodder too.

For Seared Salmon With Whisky Dip You Will Need;

1 large salmon steak approximately 2cm/3/4″ thick

1 teaspoon cracked black pepper

½ teaspoon powdered ginger

½ teaspoon sea salt

1 tablespoon oil

For the Whisky Mayonnaise;

4 tablespoons mayonnaise (homemade or good quality)

1 tablespoon tomato ketchup

1 teaspoon Worcestershire sauce

1 teaspoon freshly squeezed lemon juice

1 teaspoon whisky

1 teaspoon chopped fresh parsley

Here’s how to make your Seared Salmon With Whisky Mayonnaise Dip;

You will want to work backwards here and make the dip first as it has to rest in the fridge for 1-2 hours to let the flavours fully develop.

Simply mix all the dip ingredients together in a small bowl and stir well to combine.

Cover bowl with clingfilm and pop into the fridge for 1-2 hours for time to work it’s magic!

Remove skin and bones from the salmon steak and cut into 3cm/1” cubes

Mix pepper, ginger and salt together and sprinkle all over the salmon cubes.

Heat the oil in a frying pan and sear the salmon on a high heat for about 2 minutes, turning the cubes after they have seared on the bottom.

Remove from pan and pop in some toothpicks ready for serving.

Serve the salmon cubes on a platter with the bowl of dip in the centre and dig in to this fun festive treat that is enough to give you just a nice light taster before the rest of your big meal. This recipe will serve as a nibble starter for 4 people depending on the size of the salmon steak you start with.

I hope you will hop over to The Very Good Recipes Christmas Menu Challenge and join in the fun.

Have a great weekend.

Karon x

PS This recipe is from my own book A Wee Taste Of Scotland.

Seared Salmon With Whisky Dip

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Author: Karon Grieve

Recipe type: appetisers

Serves: 4

Ingredients

1 large salmon steak approximately 2cm/3/4" thick
1 teaspoon cracked black pepper
½ teaspoon powdered ginger
½ teaspoon sea salt
1 tablespoon oil
For the Whisky Mayonnaise;
4 tablespoons mayonnaise (homemade or good quality)
1 tablespoon tomato ketchup
1 teaspoon Worcestershire sauce
1 teaspoon freshly squeezed lemon juice
1 teaspoon whisky
1 teaspoon chopped fresh parsley

Instructions

You will want to work backwards here and make the dip first as it has to rest in the fridge for 1-2 hours to let the flavours fully develop.
Simply mix all the dip ingredients together in a small bowl and stir well to combine.
Cover bowl with clingfilm and pop into the fridge for 1-2 hours for time to work it’s magic!
Remove skin and bones from the salmon steak and cut into 3cm/1” cubes
Mix pepper, ginger and salt together and sprinkle all over the salmon cubes.
Heat the oil in a frying pan and sear the salmon on a high heat for about 2 minutes, turning the cubes after they have seared on the bottom.
Remove from pan and pop in some toothpicks ready for serving.