Parsnip Purée with Smoked Salmon and Caper Salsa
For variation we included salmon roe but omit it if preferred or increase the quantity of hot-smoked salmon.
3 medium parsnips
2 medium potatoes
¼ cup cream
500-600g hot-smoked salmon fillet
100g smoked fish roe
¼ cup capers, drained and chopped
½ small red onion, very finely diced
1 tablespoon chopped parsley
¼ cup lemon pepper avocado oil (or plain avocado oil and some lemon zest)
Peel and coarsely chop parsnips and potatoes and simmer in a large saucepan of salted water for about 20 minutes until soft. Drain well and transfer to a food processor. Add butter and cream and purée until smooth. Season to taste.
Salsa: Combine all the ingredients, mixing well.
To serve, break salmon into 6 large flakes and slice roe into thin slivers. Place the warm parsnip purée in swirls on 6 plates and top with salmon, roe and a generous spoonful of salsa.
Lentil, Orange and Roasted Pumpkin Salad
Lentils are easy to cook as they don’t require pre-soaking. However, canned brown lentils, rinsed and drained, are fine for this hearty and delicious salad.
1½ cups brown lentils
¼ crown pumpkin, peeled and diced
2 red onions, peeled and diced
¼ cup olive oil
1 teaspoon grated nutmeg
1 teaspoon flaky sea salt
¼ cup each: pumpkin and sunflower seeds
¼ cup chopped fresh herbs, eg mint, parsley, thyme
½ cup diced dried apricots
½ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoons liquid honey
Cook lentils to packet instructions, about 20 minutes. Drain and set aside.
Preheat oven to 180°C fanbake (200°C standard bake). Toss pumpkin and onions with oil, nutmeg and salt and arrange in a single layer in a lined roasting tray. Roast 15 minutes.
Add seeds, toss together and roast a further 10-15 minutes or until coloured and pumpkin is tender.
Peel oranges with a knife, removing all pith, and cut out segments between membranes. Place orange “fillets” in a large bowl with pumpkin, lentils, herbs and apricots and gently toss together.
Squeeze the juice from the orange membranes and whisk in with dressing ingredients. Season to taste. Dress salad about 10 minutes before serving to allow flavours to meld.
See the May 2012 issue for the full 'Harvest noon' menu
Story: Jo Wilcox
Photographs: Kieran Scott
Stylist: Claudia Kozub