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Cold poached salmon
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judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Mon Feb 21, 05 2:19 pm    Post subject: Reply with quote
    

I'm with Sarah, I think chilling them helps if you have the time. But if they fall apart, just think of it as an opportunity to have more crispy bits

 
tahir



Joined: 28 Oct 2004
Posts: 45674
Location: Essex
PostPosted: Mon Feb 21, 05 2:20 pm    Post subject: Reply with quote
    

I do love the crispy bits

 
Jonnyboy



Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.
PostPosted: Mon Feb 21, 05 2:29 pm    Post subject: Reply with quote
    

They need an egg to bind, Also don't skimp on the oil when frying them

 
Sarah D



Joined: 28 Oct 2004
Posts: 2584

PostPosted: Mon Feb 21, 05 2:43 pm    Post subject: Reply with quote
    

You could put some fine herbs or spices in the crumb mix as well, or instead of the potato mixture.

 
alison
Downsizer Moderator


Joined: 29 Oct 2004
Posts: 12918
Location: North Devon
PostPosted: Mon Feb 21, 05 9:14 pm    Post subject: Reply with quote
    

If you want a dish with a difference then make a quiche with leftover rice instead of pastry, as the base in a tin. It makes a nice crust when the egg mixture binds it up.

 
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