Cruise ship recipe for:
 from: Chef Palle Jorgensen

Chef Palle Jorgensen, formerly Corporate Executive Chef of Fred Olsen Cruise Lines, shares his delicious recipe for SEAFOOD SALAD "BLACK WATCH" filled with slamon, smoked halibut, scallops shrimps.

 Seafood Salad "Black Watch"

A salad of prime marinated salmon, smoked halibut, scallops and shrimps accompanied by a sour cream dressing with salmon caviar and chives (serves 16 - 20)

Marinated Salmon:

For 1kg of salmon fillet (with skin), use 80g sea salt, 80g sugar, freshly ground white pepper and lots of fresh dill.

Rinse the salmon fillets and pat dry. Combine the salt, sugar and pepper in a bowl and rub the flesh of the salmon with this mixture.

Place the fillet, skin side down in a suitable dish/container.

Spread half the dill over the salmon, sprinkle with Aquavit, and cover with cling film.

Refrigerate for two or three days, turning the salmon fillets every 12 hours.

After the Salmon has marinated, cut it diagonally into paper-thin slices, starting from the tail end.
Marinated Scallops:

Blanche and slice 16 – 20 big scallops.

For the marinade, mix together 20g salt, 20g sugar, freshly ground white pepper, Dom. Benedictine liqueur, finely chopped zest from one orange and mixed green herbs.

Cover with cling film and place in the fridge for 4 – 6 hours.

You will also need 600g shrimps in brine, and 600g smoked halibut.

Sour cream dressing:

Add lemon juice, salt and white pepper to 250ml of sour cream, adjusting the quantities to taste. Add finely chopped chives and salmon caviar.

Arrange the seafood on a bed of small salad leaves, decorate with the remaining fresh dill or chives, and just before serving, add the sour cream dressing. 

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 Cruise Line Chef Palle  Jorgensen

Palle Jorgensen and cruise cuisine

Danish-born Palle Jorgensen, formerly Corporate Executive Chef of Fred Olsen Cruise Lines, was responsible for the planning of all menus on the line's three cruise ships.

Jorgensen began his culinary career on board the Royal Danish Yacht Dannebrog in 1982. From there he progressed through a series of international gourmet competitions representing Norway, collecting an impressive number of titles and awards including Norwegian Champion Gourmet Chef (1992).

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