Smoked Salmon Bagels

Ingredients
4 Eggs
4 Slices Smoked Salmon
4 Tablespoons Crème Fraiche
2 Bagels (halved)
1 Tablespoon Chopped Chives (to garnish)
Butter
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Pan (1/2 filled with water)

The Good Bit

1. Start by boiling your eggs in the pan, (soft boiled is what you are going for, different pans, stoves and eggs make it hard for me to give you an exact method here, i usually have my eggs at room temperature, place them in the pan then bring the water to the boil rapidly, then i time the eggs for 3 1/2 minutes) While you are waiting for the eggs, toast you bagels under the grill then butter.
2. You can miss this stage out if you like but it adds another flavour to the dish. In a frying pan with a splash of HOT oil, rapidly fry the salmon on one side for 30 seconds, then remove.
3. Place a slice of bagel in the middle of a plate, stack a slice of salmon on top, then a spoonful of crème fraiche, top with the egg (minus the shell obviously) and sprinkle over the chives and finally season with salt and pepper.
   

Serves 4

Timbals of Salmon

Ingredients
350g Smoked Salmon (sliced thinly)
4 Ripe Tomatoes (peeled and de seeded and chopped thinly)
100ml Crème Fraiche
2 Tablespoons Cod/Salmon Roe (canned is fine, if you can get hold of red caviar use that instead)
Cayenne Pepper (or Tabasco sauce)
Handful Fresh Chives
Salt and Pepper to Season

Equipment
1 SHARP Knife
1 Chopping Board
4 Soufflé Dishes (lined with clingfilm)
1 Mixing Bowl
1 Balloon Whisk
1 Fork
1 Sieve

The Good Bit

1. Layer about 75g of salmon slices into each dish allowing the slices to overlap the sides (the overlap will be the lid) Chop the remaining salmon up finely. Now beat your crème fraiche in the mixing bowl until you get soft peaks then fold in the salmon, cod/salmon roe, and a pinch of cayenne or dash of tabasco with a fork.
2. Fill each of the salmon moulds with the mixture then fold over the salmon to give a lid, now cover and chill over night. To skin the tomatoes cut a little x lightly in the top, then dunk in boiling water for about 1 minute, you should see the skin begin to peel, remove and peel the rest off, if it is still hard dunk for another 10 seconds.
3. Rub the chopped tomato through the sieve and collect the sauce and season, chill this too.
4. To serve Remove the salmon from their moulds and place in the centre of each plate, drizzle a circle around each one with the tomato sauce then place a couple of lengths of chopped dill on top of each timbal
   

Serves 4

Oysters in a Cream Sauce

Ingredients
12 Oysters (opened, rinsed, liquor strained and reserved)
White Wine
2 Tablespoons Butter (unsalted if possible)
2 Spring Onions (chopped)
1 Clove Garlic (crushed)
1 Tablespoon Flour
1 Egg (yolk only)
50ml Double Cream
25g Button Mushrooms (finely chopped)
75g Prawns (peeled and cooked, finely chopped)
15g Grated Parmesan Cheese
2 Tablespoons Fine Fresh Breadcrumbs
Tabasco Sauce
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish
Tin Foil
Blender
1 Pot Washing Brush
1 Saucepan
1 Wooden Spoon
1 Small Mixing Bowl

The Good Bit

1. Start by topping up the reserved liquor with white wine, make up 250ml and set aside, then with the brush scrub the inside of the deeper shells and then place an oyster in each. Now arrange the shells on crumpled tin foil in the oven proof dish, Pre heat your oven to 200c 400f gas mark 6.
   
2. OK now melt the butter in the saucepan and cook the onion and garlic until soft but not coloured then stir in the flour and cook for about 1 minute stirring all the time, now pour in the liquor, keep stirring whilst doing this and bring to the boil, lower the heat and simmer for 5 minutes, keep stirring, season and add Tabasco if wanted.
3. In the small mixing bowl, mix the cream with the egg yolk and add 2 tablespoons of the hot sauce then pour this back into the hot sauce and continue to stir until you have a thick sauce, now remove from the heat and add the mushrooms and prawns then spoon over the oysters.
4. Finally mix the breadcrumbs (these should be done in the blender to make them really fine) with the parmesan, sprinkle over the oysters and then whack the dish in the oven, cook for 15-20 minutes until the breadcrumbs are golden and the edges of the oysters begin to curl.
   

Serves 4