Mother's Day Cheese Board with Tassal Salmon | Recipe: Guy Turland's Smoked salmon fritters
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Mother's Day is a special occasion to celebrate the wonderful women in our lives, and what better way to show appreciation than with a thoughtfully crafted cheese board? Elevate your Mother's Day festivities this year by incorporating Tassal Salmon into your cheese board spread. As Australia's largest producer of Tasmanian-grown Atlantic salmon, Tassal is renowned for its premium quality seafood that adds a touch of elegance to any culinary creation.
Here's how to curate the perfect cheese board for Mother's Day, featuring Tassal Salmon:
Select Your Cheeses: Start by choosing a variety of cheeses to cater to different tastes. Opt for a combination of soft, semi-soft, and hard cheeses. Classic choices include brie, aged cheddar, creamy goat cheese, and blue cheese. Consider adding a unique cheese like smoked gouda or truffle-infused cheese for extra indulgence.
Accompaniments: Enhance the flavors and textures of your cheese board by including an array of accompaniments. Offer a selection of crackers and bread, ranging from crisp water crackers to crunchy baguette slices and hearty whole grain options. The diversity in textures will complement the cheeses and Tassal Salmon beautifully.
Introducing Tassal Salmon: Showcase the star of the show – Tassal Salmon. Their sustainably sourced, premium Atlantic salmon adds a touch of luxury to any spread. Arrange slices of smoked salmon on the cheese board alongside some cured meats for contrast and colour.
Dips and Spreads: Elevate your cheese board with an assortment of dips and spreads. Classic choices like hummus, tzatziki, and olive tapenade pair wonderfully with both cheese and salmon. Consider adding a creamy dill or horseradish sauce to complement the delicate flavor of the Tassal Salmon.
Garnishes and Decorations: Add visual appeal to your cheese board by incorporating fresh herbs like rosemary, thyme, or dill. Sprigs of herbs not only lend a pop of color but also infuse subtle aromas into the spread. You can also serve fresh fruit such as grapes, strawberries, or figs for a burst of sweetness that balances the savoury elements.
Presentation: Arrange the cheeses, Tassal Salmon, and accompaniments on a large wooden board or platter, allowing ample space for guests to sample and mingle. Experiment with different shapes and textures to create an eye-catching display. Don't forget to provide small serving utensils and napkins for convenience.
Creating the perfect Mother's Day cheese board with Tassal Salmon is a delightful way to honour the special women in your life. With careful selection of cheeses, accompaniments, and garnishes, you can curate a memorable culinary experience that celebrates love, appreciation, and the joy of sharing delicious food together.
Recipe: Guy Turland’s Tassal Smoked salmon zucchini, ricotta and miso fritters with poached eggs
For the ultimate Mother’s Day treat, Guy Turland, celebrity chef and owner of The Depot Cafe in Bondi, has just the thing. As a new dad celebrating his partner Erin's first Mother’s Day, Guy shares his plans for spoiling his partner with this must-try recipe to make mum feel extra special.
Ingredients:
2 small zucchinis (or 300g), coarsely grated
1 tbsp miso paste
1 small onion, finely chopped
1 garlic clove, finely chopped
3/4 cup flat-leaf parsley leaves, chopped
1/2 cup mint leaves, chopped
1/2 cup dill sprigs, chopped, plus extra sprigs for serving
2 eggs, beaten
1/4 cup plain flour
50g parmesan cheese
50g ricotta
2 tbsp olive oil
150g Tassal Smoked Tassie Salmon
2 avocados
1 lime or lemon (for juice)
Salt and pepper
6 eggs
1 tbsp white vinegar
Method:
1. Place the grated zucchini in a bowl and sprinkle with 1 tsp of salt. Combine well and set aside for 30 minutes. Strain off excess liquid and discard.
2. Return the zucchini to a mixing bowl. Add miso paste, onion, garlic, parsley, mint, dill, and 2 beaten eggs. Combine thoroughly.
3. Add the flour and stir to combine. Fold in the goat’s cheese and ricotta without overmixing – it's nice to have big chunks.
4. Heat 1 tbsp of oil in a large non-stick frypan over medium heat. Using 1/4 cup (60ml) of batter for each fritter, add 4 fritters to the pan and cook for 2 minutes or until golden. Flip and cook for a further 2 minutes or until cooked through. Repeat with the remaining oil and batter (if you prefer crispier fritters, place them in a preheated 180°C oven for an extra 5 minutes after frying.)
5. For the poached eggs: Fill a large saucepan with water, adding the vinegar. Bring to a gentle simmer over medium heat. Crack one egg into a small bowl. Using a spoon, create a gentle whirlpool in the water. Drop the egg into the centre of the whirlpool.
Repeat with the remaining eggs. Poach the eggs for 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
6. Cut the avocados in half and remove the pits. Scoop the flesh into a bowl and mash with lime or lemon juice, salt, and pepper to taste.
7. Serve the fritters layered with salmon and topped with the poached eggs and avocado on the side. Garnish with the extra dill sprigs.
