I understand the value and importance of using different cooking oils for different dishes but I’ll be the first to admit that I’m guilty of just using either olive oil or sunflower oil the most. I should really be more adventurous, so it’s great to see recipes that encourage the use of rapseed oil, an oil which I’m yet to use properly in my cooking regime. Take a look of this recipe from Fussels and let me know if you decide to try it! I received some to try and I have to say that it really was delightful! I tried it with salmon and it really did compliment the flavour of the fish.
Somerset farmer Andy Fussell developed a new bottle for its award-winning golden rapeseed oil with the Lesley Waters Cookery School with a measured pump to allow cooks to watch how many calories of oil they are adding to their cooking. With a subtle nutty taste that can easily be used in a variety of sweet and savoury dishes, and at just two calories per single spray and low levels of saturated fat, it is a useful addition to the cook’s pantry.
SALMON WITH CELERY RELISH
A simple yet sophisticated way to serve smoked salmon.
175g smoked salmon slices
4 teaspoons baby capers, drained
2 small shallots, peeled, finely chopped
2 tablespoons celery leaves or dill chopped
Fussels’ Rapeseed Oil
1 lemon, cut into wedges for squeezing
Arrange the smoked salmon slices on to 4 serving plates in a single layer. Mix together the capers, shallots, celery leaves or dill, rapeseed oil and season with freshly ground black pepper. Just before serving, spoon the relish over the salmon
Serve with a lemon wedge on the side for squeezing and rustic granary bread and butter.
For further information about Fussels visit www.fusselsfinefoods.co.uk.