So I tested the salmon out on my friends/guinea pigs and I think they’re still living. If I do say so myself, it was pretty good! The sweet/sourness of the caramelised ginger is a great match with the roast salmon. Jo (guinea pig 1) said she couldn’t stand salmon served with hollandaise because the creamy sauce doesn’t do anything for it – I think fresh flavours such as citrus or ginger complement the fish much better.
For pudding, my guinea pigs received another experiment which I have titled Raspberry Blush:
dead simple, you can make it well in advance and when you serve it, people are really impressed.
Raspberry Blush (Serves 4)
Fresh raspberries
Small pot of extra thick double cream
Small pot of natural greek yogurt
chocolate biscuits (I used Mcvities Moments – Belgian Chocolate chunks (!))
4 ramekins/small bowls
Using 3-4 biscuits, place in a bowl or plastic bag and bash with a rolling pin until the biscuits are reduced to fine crumbs.
Line the bottoms of the bowls with the biscuit crumbs and place 4 raspberries on top.
Leaving 4 raspberries to one side, mash the rest to a pulp with a fork and mix together with the greek yoghurt and cream.
Spoon the raspberry cream mixture into the ramkins.
Decorate each top with a raspberry and then refrigerate until needed.
