Two recipes for the price of one today!

Noelle's Bay Recipes

Smoked Salmon and Melon

Ingredients

Serves: 4 

  • 1½ chilled ripe Galia or Cantaloupe melons, seeds removed, sliced
  • Juice of ½ lime
  • ½ teaspoon preserved ginger, finely chopped
  • 2 tablespoons extra virgin olive oil
  • Salt and black pepper
  • 115g (4oz) smoked salmon slices
  • Lemon and lime wedges to serve

Method 

  1. Arrange the melon slices on four plates.
  2. Whisk together the lime juice, ginger, olive oil, and salt and pepper to taste. Spoon over the melon.
  3. Arrange the smoked salmon on the plates with the melon. Serve with lemon and lime wedges.

 

Chilled Melon Soup With Prawn and Avocado

Ingredients

Serves: 4 

  • 2 medium cucumbers
  • 2 Cantaloupe melons
  • juice of 1 lemon
  • 2 tbsp chopped fresh mint
  • 250g cooked peeled prawns, thawed and drained if frozen
  • 1 firm, but ripe, avocado
  • Fresh mint leaves to garnish.

Method

  1. Peel and de seed the cucumbers.  Chop the flesh roughly. Drop into a saucepan of lightly salted boiling water and cook gently for 2 minutes. Drain in a sieve, then refresh under cold running water.
  2. Halve the melons and remove the seeds. Scoop out the flesh using a tablespoon and put into a blender or food processor. Add the cucumber, lemon juice and chopped mint, then whizz together until blended. Turn out the mixture into a bowl. Pour 200ml of water into the blender or processor and whizz briefly, then stir this liquid into the melon and cucumber mixture.
  3. Stir in the prawns and season lightly with freshly ground black pepper. Chill for at least 1½ hours and up to 12 hours.
  4. Just before serving, peel, stone and dice the avocado and add to the soup. Snip in some mint leaves to garnish and season to taste with more pepper if needed.