Gourmet Holidays
Cookery Courses
Gourmet Vacations
Gourmet Courses
Advanced course
Advanced course
Cooking course
Our chefs
Client testimonials
Gourmet vacation
Gite
Loire culture
Recipes
Booking Information
Contact Us
Cookery Holidays
Walnut Grove editorials

 


"Ken & I enjoyed ourselves immensely. We can hardly wait to return home and practice our new found skills. We know we will especially excel at sugar work and chocolate drawing...! Thanks for everything, we really did learn a lot!"

Nikki Popowich
Canada
October 2011


Walnut Grove Recipes

Smoked Mackerel & Smoked Salmon Timbale

 


Gourmet cookery course




Ingredients


Makes 4

  • 6 smoked salmon slices
  • 4 smoked mackerel fillets
  • 3 tsp horseradish sauce
  • 1 tbsp chopped dill
  • juice of 1/2 lemon
  • 200ml double cream

Method

1. Oil 4 ramekins, line them with cling film then line them with smoked salmon so there are no gaps, with excess smoked salmon hanging over the side (to wrap the top).

2. Flake the smoked mackerel into a bowl, making sure there are no bones. Add the horseradish sauce & chopped dill and mix well with the flaked mackerel.

3. Semi-whip the cream and fold carefully into the mackerel mixture. Season to taste with lemon juice, salt & pepper.

4. Spoon the mixture into the lined ramekins, cover with the overhanging smoked salmon and place in the fridge for a couple of hours.

5. To serve remove the timbales from the cling film. Place onto your plate and serve with a prawn and cucumber dressing.

Ideal singles holiday

Cookery course
			 for super yacht chefs

Gourmet cooking vacation
Cookery school in France
Hands-on culinary holiday

Advanced preparation
The timbales can be made two to three days in advance.

Serving Suggestions
The timbales are best served as a starter, they are quite rich, so if you are serving a lot of courses it would be best to make them smaller, using smaller ramekins.

 

Walnut Grove cookery courses - a dream vacation - in wonderful surroundings

Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?

Your hosts and tutors are acclaimed chefs Maynard Harvey and Benedict Haines, two modern chefs who use the freshest ingredients with an emphasis on distinct flavors and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.

To find out more about our holidays, courses, accommodation and location deep in the heart of the 'real' French countryside, please look around our site. For further information, contact us.