Perfect Summer Party Food
This is the easiest summer lunch/dinner food for a crowd of people, and a delight to serve as it is all prepared in advance and delivers a wow factor when brought to the table. This isn’t a recipe as such, more an indication of the quantities needed for 10 people. Serve with a bowl of Jersey Royal potatoes, tossed in unsalted butter with a touch of salt, pepper and fresh, chopped parsely and you have the perfect party food. I make a lemon mayonnaise with three egg yolks, and use the whites to make baby meringues .
For 10 people
2 handfuls of salad leaves
1 packet French beans
2-3 bundles English asparagus
6 x hard boiled eggs
4-6 vine tomaotes, cut into quarters
large handful of black oilves
140g per person of salmon fillets without skin (either in one piece, or in individual fillets)
1. Cook the salmon. I place the salmon fillets on a large piece of foil, placed in a roasting tin or baking sheet. Add a small glass of white wine, a tablespoon of olive oil, some lemon slices and season with salt and pepper. Wrap the salmon loosely in the foil, and cook in the oven at 180C for about 20 minutes. This is where you need to use your own judgement, and keep checking in the oven to see if it is cooked. Remember it will continue to cook as it cools, so remove from the oven when it is just turning opaque. If your oven is uneven in it’s heat, you may need to remove some cooked pieces of fillet before removing the others. Leave to cool.
2. Blanch the French beans – that is to say, cook the trimmed French beans in boiling water for 5 mintes, remove and plunge immediately into cold water. Drain and leave in fridge until ready to use.
3. Wash the asparagus thoroughly then snap along the stem until it breaks easily. Discard these snapped off pieces. Cook the spears on the hob in gently bubbling water until cooked. This will take 5-10 minutes, depending on how fat your spears of asparagus are. I use a large frying pan for this and hover over the stove, piercing the spears from time to time with my pointed knife. When they are just cooked, remove from the pan (some may be cooked before others) and refresh in cold water. Drain and leave in fridge until ready to use.
4. Hard boil eggs – Place medium size eggs in a pan of cold water. Bring to the boil and boil for 5 minutes. Plunge into cold water and leave to cool. Then peel the shells off and leave in the fridge until ready.
5. Wash and quarter the tomatoes.
6. Make a simple dressing of 1 Tablespoon Dijon mustard, juice of half lemon, 3 Tablespoons olive oil, salt and pepper
7. To assemble, toss the salad leaves in the dressing and place on the bottom of a large serving platter – a long salmon plate is ideal for this. Then scatter the asparagus and French beans on top of the leaves . Add the salmon, breaking into large chunks and arrange on top of the leaves, beans and asparagus. Scatter the tomatoes and olives over and around the salmon, then place the eggs on top. Drizzle the finished dish with a dash of olive oil and serve.