Seniors Food and Wine

Welcome to the About Seniors Seniors Food and Wine page.
Enjoy our recipes, updated weekly and don't forget to check out our Wine Search page! Our Main Meals page has the largest selection of food with categories such as Beef, Chicken, Lamb, Pork, Seafood, Meat-Free Food and Other meats.

If you are looking for something a bit Sweet, our Cakes and Desserts page features a Chocolate Pudding to die for! The Noodles and Pasta page has some great noodle dishes, and features a delicious Tuscan Potato Gnocchi. If your looking to host a party or just have a couple of friends around, our Party Foods page has a large variety of recipes ranging from Salt and Pepper Calamari to Bruschetta with Tomato and Basil.

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Friends for dinner

Getting together with friends for dinner can be one of the most pleasant ways to spend an evening.  With these simple dishes to share, you won’t need to toil all day in the kitchen.

Thai Chicken Salad in Crispy Wonton Cups

Makes: 40
Ingredients
350g chicken breast fillet
40 wonton wrappers
cooking oil spray
1 small carrot, grated finely
3 green onions, sliced thinly
1 / 4 small Chinese cabbage, shredded finely
2 tablespoons sesame seeds, toasted (by placing the sesame seeds in a frying pan over medium heat and continually shaking the pan until seeds are golden brown)

For the dressing:
85ml peanut oil
1 tablespoon brown sugar
1 teaspoon sesame oil
1 clove garlic, crushed
1 tablespoon light soy sauce
1 tablespoon white vinegar

METHOD
Boil water in a small frying pan and poach the chicken breasts, ensuring they are covered by water. Reduce the heat and simmer for about 10 minutes or until cooked through. Drain and leave to stand for 5-10 minutes then finely chop.

Preheat your oven to 200C. Lightly oil/spray four 12-hole mini muffin pans. From each wonton wrapper, cut one round using a 7.5cm round cutter. Carefully push the rounds into the oiled tin holes and spray the tops with oil. Now bake uncovered for about eight minutes or until wonton cups are golden brown. Leave to stand for a few minutes and turn onto a wire rack until cooled.

Combine all ingredients for the dressing in a jar with a lid and shake well to mix.

In a bowl, mix together the chicken, cabbage, carrot, sesame seeds, dressing and onion, then fill the wonton cups, pressing down gently as you go.

Curry chicken & tomato pilaf

Serves six

Ingredients
Olive oil spray
750g chicken breast fillets, cut into 5cm pieces
2 onions, coarsely chopped
3 tablespoons mild curry paste
600g basmati rice
1 litre chicken stock
5 tablespoons toasted slivered almonds
2 tomatoes, coarsely chopped
1/2 cup fresh coriander leaves
150g Low-fat natural yoghurt, to serve

Method
Cook chicken in a saucepan for 3-4 minutes on each side (spray with olive oil), then remove and place on a plate to rest. Immediately add the onion to the pan and cook for five minutes. Add the curry paste and cook, stirring continuously for about a minute. Add the rice to the saucepan and stir to coat with the paste. Add the chicken stock and chicken fillets and bring to the boil. Reduce heat to low and cook covered for about 15 minutes or until liquid is absorbed fully.
Leave covered and rest for 10 minutes. Serve topped with almonds, coriander and tomato, with yoghurt on the side.

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Jess’s Banana and Yoghurt Muffins

About Seniors subscriber, Jess, has emailed in her Banana and Yoghurt Muffin recipe that is easy to make and tastes great!

Ingredients
1 & 3/4cups self-raising flour
1/2 cup caster sugar
250g natural yoghurt
1 egg
2/3 cup vegetable oil
2 large bananas, mashed

Method
Preheat your oven to 180C.
Lightly grease a 12-hole, 1/3 cup-capacity muffin pan.
Sift flour and sugar into a bowl.
Combine the yoghurt, egg, oil and banana.
In a large bowl, gradually adding dry ingredients and stirring until combined.
Spoon the mixture into the muffin holes.
Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean.
Stand muffins in pan for five minutes. Turn onto a wire rack to cool completely.

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Debbie’s Vietnamese Pho Ga

Simply put, Pho Ga is chicken noodle soup but the Vietnamese version that can be eaten for breakfast, lunch and dinner actually does have medicinal qualities*!

*Star anise is used in the production of the swine flu vaccine.

Ingredients
For the broth
1 whole chicken
1 unpeeled onion, cut in half
1 unpeeled chunk of ginger
2 tablespoons whole coriander seeds
4 whole cloves
2 whole star anise
2 tablespoons sugar
2 tablespoons fish sauce
small bunch of spring onion stems, tied with cooking twine

To be added to broth
1 pack flat rice noodles
2 cups bean sprouts
1/2 cup chopped spring onions
1/2 shaved red onion
1/2 lime, cut into four wedges
sliced chili

Method
Place ginger and onion on a small baking sheet and bake for 15 minutes, turning occasionally. Once cool, rub ginger to remove skin and cut into thick slices. 
Meanwhile, fill a large stockpot with water and bring to the boil.  Carve the chicken meat off the bones and put to one side.  Cut the chicken breast from bones and put to one side.  Cut the remaining chicken in to pieces, this help release the flavour, place in the boiled water and boil on high for five minutes.  Remove the chicken and rinse. Drain the stock to remove froth, scum and solids; you should be left with a clear stock. 
Clean your pot thoroughly and refill with four litres of clean, cold water. Add chicken, chicken breast meat, onion, ginger and all remaining broth ingredients and cover. Bring to the boil, then immediately turn heat to low. Prop lid up so that steam can escape.
After 15 minutes, remove the chicken breasts and allow to cool. Shred with your fingers and set aside. With a large spoon, skim the surface of the broth to remove any impurities. Skimming every 20 minutes ensures a clear broth. Simmer for a total of 11/2 hours.
Strain the broth and discard solids. Prepare noodles as per directions on package. Laddle broth, add shredded chicken breast and soft noodles in each bowl.
Garnish with remaining ingredients and enjoy with friends.

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Henry’s Ham and Chili-Cheese Calzones

A great alternative to the ham and cheese sandwich, Henry’s Ham and Chili-Cheese Calzone will leave you wanting more!

Ingredients
450g frozen pizza dough (thawed)
100g ricotta cheese
150g mozzarella cheese
300g chopped ham
1 / 2 red chili seeded (optional, sweet chili is a good alternative)
Salt and pepper

Method
Preheat a large baking sheet in a 240C oven for 10 minutes and carefully spray it with oil. Meanwhile, on a lightly floured work surface, roll or stretch each ball of dough into a 9-inch round.
Mix both cheeses and the chili together in a bowl with a small amount of salt and pepper.
Top half of each circle with the chili cheese mix and ham, leaving a one-inch edge all the way around.
Moisten the edge of the dough with water, and fold the untopped side over the filling. Then seal the edges by pressing down with the tines of a fork. Finish by cutting slits in the centre of each calzone to allow the steam to escape.
Bake at 240C for 10 minutes, or until crust is golden brown. For additional cheesy goodness, top with cheddar or mozzarella cheese with 5 minutes left on in the cooking process!

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Corey’s Chicken, Rocket & Pasta Bake

While tradition dictates a barbeque on Australia Day, why not give Corey’s Chicken, Rocket & Pasta Bake a try later in the week!

Ingredients
250gm penne pasta (half pack)
500gm chicken mince
1 brown onion (medium sized), finely sliced
2 tablespoons tomato paste
500gm tomato based pasta sauce
Hand full of fresh rocket
4-5 fresh basil leaves, finely chopped
1 cup of mozzarella cheese, grated
Parmesan cheese, shaved or finely grated
Splash of olive oil

Method
Fill half a large pot with water and bring to the boil. Add pasta and when cooked, strain and leave in strainer.
While pasta is cooking, add olive oil to frying pan and heat. Add the sliced onion and stir until browned. Now add the chicken mince, again stirring until browned. As the mince is browning, add tomato paste and 500 mg of tomato based pasta sauce and stir until ready. Whilst stirring, add in basil leaves for taste.
Place pasta in a baking dish, splash with a small amount of olive oil to ensure the pasta does not stick and then layer with a handful of fresh rocket, chicken mince mixture, then cover the pasta bake with mozzarella and parmesan cheese.
Put the Chicken, Rocket & Pasta Bake into the oven for about 15-20 minutes or until the cheese begins to brown.
This recipe also tastes good reheated!
Serve with a glass of merlot and a fresh garden salad.
Enjoy!

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Easy Indian Potato & Herb Pizza

Serves 2

Ingredients
2 large potatoes peeled and cut into pieces (2-3cm)
1 clove of garlic, crushed (can use minced garlic)
1/5 teaspoon salt
1/2 teaspoon ground cumin
1 & 1/2 teaspoons curry powder
100g mango chutney
100ml thick natural yoghurt
1/5 cup mint (finely shredded)
100ml olive oil
4 herb naan breads (plain is fine)

Method
Preheat the over to 230’c and line a baking tray with foil.
Boil water in a large saucepan and add the potatoes. Cover and cook until tender (around 8 minutes). Pour the potatoes out into a strainer and then return them to the saucepan. Now add 1 & 1/2 tablespoons oil, the garlic, curry powder, and 3/4 of the cumin. Using a fork, roughly mash the potatoes until they break up.
Place the naan on the trays and brush each piece with 2 tablespoons of oil and spread 1 tablespoon of mango chutney over the base (as you would do with tomato paste on a normal pizza), leaving a area not covered around the edges. Now spread the potato mixture over the top of the chutney areas. Mix together the leftover oil and cumin and drizzle over the pizzas. Bake until crisp and golden around the edges (no more than 10 minutes). As this is cooking, combine the left over chutney and the yoghurt in a bowl and serve it on top of the pizzas with a sprinkle of mint to finish it off. Enjoy!

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SJ’s Spinach and Ricotta Cannelloni

If you’ve ever tried to make cannelloni and given up because the pasta rolls keep breaking, try this clever alternative.

Ingredients
1 clove garlic, chopped
250g bacon pieces
6 medium mushrooms, diced
2 cups wilted spinach
500g low-fat Ricotta cheese
2 x 210g cans chopped tomatoes
3-4 fresh lasagna sheets
1 medium onion, diced
1 cup grated cheese
Salt and ground black pepper to taste

Method
Preheat oven to 180 degrees C.
Fry onion and garlic for two minutes until transparent. Add bacon and fry for a further three minutes. Add diced mushrooms and fry until soft.
Remove from heat and add spinach, Ricotta cheese and salt and pepper and mix well.
Cut lasagna sheets to size if needed and spoon mixture across length of fresh pasta sheet and roll.
Place into well-greased lasagna dish and continue until all mixture is used.
Top rolled sheets with chopped tomatoes and grated cheese and bake in the pre-heated oven for approx 30minutes or until hot.
Serve with a fresh garden salad and enjoy.

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Debbie’s Dainty Baked Alaska

If you’re looking for the perfect summer dessert which gives your dinner table maximum impact for minimum effort, then try Debbie’s Dainty Baked Alaska.

Serves six

Ingredients
1 shop bought block Madeira cake
3 tablespoon fruit jam
6 scoops vanilla ice cream
6 egg whites
250g golden caster sugar

Method
Slice the Madeira cake into six thick slices and cut a small circle, the size of an ice cream scoop, out of each.*
Place circles on a baking tray lined with baking paper
Spread each circle with 1/2 tablespoon of jam.
Add a scoop of ice cream to each circle and freeze for at least one hour, until you are ready to serve.
Preheat oven to 200C.
Whisk the egg whites to soft peaks and add the sugar in four separate batches, whisking continually.
Once all the sugar has been added you will have a stiff shiny mixture.
Remove ice cream puddings from freezer and cover each with meringue – leaving spiky edges will give a nice crunchy texture once baked.
Bake for 3-4 minutes until the meringue has browned slightly.
For added pizzazz, you can add a little alcohol to each pudding and set alight.

* The leftover sponge can be used to make a trifle.

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Baked Fish Parcels

People are often wary of cooking fish, never sure when it is cooked enough or too much. This simple recipe will have fish back on the menu on a regular basis.

Serves four

Ingredients
Small piece fresh ginger, peeled, grated
1 garlic clove, crushed
1 tablespoon sweet chili sauce
2 tablespoons reduced-salt soy sauce
2 tablespoons mirin
4 (180g each) snapper fillets, skin removed
2 green onions, thinly sliced
1 lemon, thinly sliced

Method
Preheat oven to 220°C. Place ginger, garlic, sweet chili sauce, soy sauce and mirin in a small bowl. Whisk to combine.
Cut four 40cm lengths of foil and place one fish fillet in centre of each piece of foil. Spoon over marinade and top with onions and lemon slices.
Fold foil edges and turn upwards to seal and form parcels. Place on a baking tray. Bake for 15 to 20 minutes or until fish is just cooked through.
Remove fish from parcels and place in shallow bowls. Pour over any juices.
Serve with a fresh salad or steamed vegetables!

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Kaye’s Guiltfree Light Tuna Salad

What to do when the cupboard is bare – but summer fruit and salad is plentiful? Why not try this light and delicious smoked tuna salad for a hearty family meal?

Ingredients
Smoked tuna – 200-300 gram
Iceberg lettuce – 4 leaves
1 large tomato
Peeled and diced Lebanese cucumber
Chopped half mango
Finely diced small red onion
Two spring onions, chopped
Handful macadamia nuts

Dressing
1 tablespoon olive oil
1 dessertspoon white vinegar
Juice of one small lime
½ teaspoon sugar
½ teaspoon sambal oelek or crushed chilli
1 tablespoon chopped mint
Salt & pepper to taste

Method
Wash and dry lettuce leaves and tear into bite sized pieces, lay on base of large salad bowl. On top pile chopped tomato, cucumber, red onion, shallots, mango, and macadamia nuts. Tear tuna into small pieces and place on top. Mix all dressing ingredients, pour over salad and gently toss.

Serve with fresh bread, butter and a nice crisp white wine – try a reisling or a sauvignon blanc.

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Healthy food for an unhealthy budget

For many, January brings tightened waistlines and purse strings! About Seniors has three healthy meals that will taste as though you’ve spent a fortune.

Budget Banana and Bran Muffins

Makes 12

Ingredients
1 cup bran flakes
1 cup all-purpose flour
1 large, ripe banana, mashed
1/2 cup honey
1/4 cup milk
2 tablespoons low-fat margarine
2 tablespoons yogurt
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon

Method
Preheat oven to 375 degrees.
Mix the bran flakes and milk in a bowl and set aside.
Combine the remaining ingredients in a second bowl and add the bran flakes and milk to this mixture
Stir for two minutes until well mixed.
Spoon the batter into a greased muffin tin, filling each cup 2/3 full.
Bake for 20 minutes until tops are springy to the touch.

Kate’s Kedgeree

Ingredients
400g undyed smoked haddock
3 lemon slices
300ml low fat milk
3 hard boiled eggs, quartered
60g low fat margarine
1 finely chopped onion
2 teaspoons cayenne pepper (optional)
200g long grain rice
1L reduced salt chicken stock

Method
Place the haddock, lemon and milk in a frying pan and simmer until cooked through, approx five minutes
Remove the fish and flake, removing any bones as you go along
Fry the onion in margarine for five minutes, then add the cayenne and cook for another two minutes.
Add the rice and stir to coat in the oil.  Pour in the chicken stock and bring to the boil and simmer until the stock is absorbed and the rice is cooked. Don’t let the rice boil dry, add a little water if needed.
Add the fish and eggs and mix in carefully.

Carol’s Veggie Curry

Ingredients
200g pumpkin, peeled and chopped
1 carrot, sliced
1/4 cauliflower, cut in florets
1 can tinned tomatoes
1 can chickpeas, drained
1 onion, chopped
2 teaspoons minced garlic
2 teaspoons ginger
1 tablespoon oil
3 teaspoons curry powder
1/2 cup water

Method
Heat oil in a large saucepan, add garlic and ginger and simmer for five minutes
Add tomatoes and curry powder and bring to the boil for two minutes
Stir in chickpeas, pumpkin, carrot, cauliflower and water.
Simmer for 20 minutes.
Serve with brown rice

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Home made treats

Shop bought Christmas treats are expensive and often uninspiring.  Making your own delicacies is much more thoughtful and they can be done at the last minute or you can have them on standby for unexpected guests.

Tempting Turkish Delight

Ingredients
neutral-tasting oil, such as canola
25g powdered gelatine
255ml water
4 teaspoons rose water
450g caster sugar
3-4 drops red food colouring
3 tablespoons icing sugar
1 teaspoon corn flour

Method
Lightly oil a 20x25cm baking tin.
Mix the gelatine, water and rose water in a large heavy-based pan and add the sugar.
Heat the mixture gently, stirring continuously, until the sugar and gelatine have dissolved then bring to the boil without stirring.
Reduce the heat and simmer for 25 minutes.
Remove from heat and stir in the food colouring, then allow to cool for a few minutes.
Once cool, pour the mixture into the greased tin and allow to set overnight.
Once set, cut in to bite sized squares and roll in the combined corn flour and icing sugar.
Present on a layer of greaseproof paper in a pretty box and tie with ribbon

Magic Marshmallows

Ingredients
450g caster sugar
275ml cold water
14g powdered gelatine
2 teaspoons vanilla extract
1 tablespoon canola oil
2 tablespoons icing sugar

Method
Grease a 20cm square cake tin with canola oil, line with greaseproof paper and grease again. Mix the corn flour and icing sugar and toss a little into the pan to coat evenly the base and sides.
Pour the sugar and 175ml of water in to a heavy based saucepan and bring to the boil, stirring continuously, until the sugar dissolves.  Reduce the heat and allow to simmer for 20 minutes without stirring.  Keep and eye on the mixture until it looks like soft balls or reads 113°C.
Meanwhile, place the gelatine and remaining water into a bowl and stand for 10 minutes to soften. Once it has loosened up and the sugar syrup has reached the required temperature, begin to whisk the gelatine with an electric food mixer on a low setting.  Gradually add the syrup in a slow, steady stream, whisking until it is fully incorporated. 
Add the vanilla extract and increase the whisking speed, beat for 20 minutes until cool and beginning to set.
Pour the mixture into the prepared tin, spreading it evenly and smoothing the surface using a palette knife dipped in boiling water. Dust with a little more of the icing sugar and corn flour mixture, cover with cling film and allow to set in a cool, dry place (not the fridge) for 1–2 hours or overnight.
Once set, dust a work surface with the remaining icing sugar mixture and turn out the marshmallow slab.  Cut into bite-sized pieces and toss around in the icing sugar mixture.
Wrap in cellophane and tie with a brightly coloured piece of string and gift tag.

Chocolate Christmas Fudge

Ingredients
115g softened, unsalted butter
1 teaspoon vanilla extract
405g condensed milk
115g plain chocolate, broken into squares
800g sifted icing sugar, sifted

Method
Line a 20 x 30 cm shallow baking tin with baking parchment paper.
Place the butter in a large bowl and beat in the vanilla extract and condensed milk until smooth.
Melt the chocolate squares in a bain-marie, remove from heat and stir with a wooden spoon.
Allow the chocolate to cool and then gradually beat it in to the butter mixture. Beat in the icing sugar a little at a time. Incorporate until it forms a soft, dough-like mixture.
Press the mixture into the tin ensuring that the surface is even. Mark the fudge into 80 pieces and allow to set in the fridge for at least four hours.
Once set, turn the fudge onto a board and cut into pieces.  Place in gift bags and delight friends over the festive period.

Spicy Stem Ginger Cookies

Ingredients
125g softened, unsalted butter
100g caster sugar
75g dark brown sugar
1 egg
205g self-raising flour
pinch of salt
1 teaspoon ground ginger
150g chopped crystallised stem ginger

Method
Grease a biscuit tray and preheat oven to 1800C.
Cream butter and sugar then add egg and ground ginger and combine. 
Gradually add salt and flour and mix.
Add ginger pieces to the biscuit dough.
Roll into balls then press on to greased biscuit tray.
Bake 10-15 minutes until golden brown.
Once cooled, place on an old tea-plate, which can be purchased from an op-shop, wrap in cellophane and tie with ribbon.  To make cookies extra special, dip one half in melted dark chocolate and allow to set before wrapping.

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Five-minute Rice Paper Rolls

Debbie is off to Vietnam very soon and just loves this quick and simple recipe for Rice Paper Rolls, a light snack perfect for summer days.

Ingredients
8 round rice paper wrappers
100g rice vermicelli
1 carrot, shredded
1 red capsicum, finely sliced
hand full crush cashew nuts
3 spring onions, finely sliced
Handful Asian basil, finely chopped
Handful coriander, finely chopped
Splash of soy sauce
Prawns, cooked chicken, beef or pork as preferred

Method
Soak vermicelli as directed on packet, drain and add a little soy sauce to taste
Mix vegetable and herbs in bowl and slice meat into bite-sized pieces.
Soften a rice paper wrapper, in warm water - it doesn’t take too much to make them pliable, so don’t over wet them.
Place wrapper on a board and place some noodles, a handful of vegetable mix and a few prawns or pieces of meat in the middle.  Fold over ends, roll up and place on a serving dish.
Repeat until all ingredients used.

Serve with a sweet chili dipping sauce and a cool glass of Pinot Grigio.

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Top Ten Comfort Food recipes of 2008

It’s a fact of life that we need to eat to survive, so AboutSeniors have put together a handy guide to our top ten most popular recipes, as visited by you, our subscribers.

Click here to download the file.

If you would like to save the file to your computer, simply use your right mouse button to click on the words Click here, and select Save Target As, and select where to save it to your computer!

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Christmas leftovers

So what to do with all that leftover food, other than just putting it in a sandwich?  AboutSeniors has recipes for your leftover turkey, ham, beef, vegetables and even Christmas pudding!

Turkey Nuggets
For a post Christmas party nibble, or just a tasty snack, dip turkey pieces in a beaten egg, then roll in fresh wholemeal breadcrumbs and oats.  Roast for 15-20 minutes in the oven at 230°C, gas mark 8. 

Ham and Asparagus Puffs
These ham and asparagus puffs can be used as party food or are great for a picnic treat.

Ingredients
500g puff pastry, thawed if frozen
250g asparagus
6 slices of ham
50g walnut pieces, roughly chopped
Olive oil
Beaten egg to glaze

Method
Preheat oven to 220°C/425°F/gas7.
Roll out pastry to a rectangle approx 42cm x 28cm and trim edges.  Cut into six equal squares and place on a lined baking sheet.
Trim the hardened ends of the asparagus and divide into six equal bunches.  Wrap a slice of ham around each bunch.
Brush the pastry with the beaten egg, lay one bundle diagonally across each square corner to corner and sprinkle lightly with a few chopped walnuts.
Fold in side corners to form a wrap around the bundle and brush the top pastry with beaten egg and sprinkle with more walnuts.
Bake for 15-18 minutes until pastry has risen and is golden brown.

Roast Beef Nicoise

Make use of delicious leftover roast beef, much better than putting it in a sandwich!
Serves two

Ingredients
150-225g cooked beef, thinly sliced
1 medium egg, hard-boiled and roughly chopped
6 small new potatoes, boiled and halved
35g green beans, topped, tailed and blanched
Roughly torn lettuce leaves
4 black olives, halved
1/2 small red onion, peeled and finely sliced
2 tomatoes, chopped
10ml (2tbsp) freshly chopped flat-leaf parsley

For the dressing:
20ml red wine vinegar
45ml extra virgin olive oil
1 small clove garlic, peeled and finely chopped
Salt and pepper
Prepare the dressing by placing all the ingredients into a screw-topped jar and shake well.
Place all the salad ingredients in a large salad bowl and place the sliced beef over the top and toss lightly with the salad. Drizzle over the dressing and serve immediately with crusty bread, and a cheeky glass of pinot noir

Christmas Pud Ice Cream

This is a great recipe for using up the leftover Christmas pudding that everyone feels far too full to eat.
Serves four

Ingredients
150ml chilled ready made custard
150ml whipped cream, whipped
125g crumbled Christmas pudding
Liquor such as brandy, rum, whiskey or Irish cream

Mix together the custard and whipped cream then stir in the crumbled Christmas pudding. Freeze in a large plastic tub and stir every half hour or so until it’s the consistency you want. For a softer freeze, add your liquor of choice. Serve with brandy snap biscuits.

Bubble and Squeak

A great dish to serve for lunch, using leftover vegetables from Christmas dinner.

Roughly mash up leftover potatoes, sprouts, roasted parsnips and carrots.  You can also add some ham if you like.

Fry some onions in oil in a large frying pan and press the mash mixture on top and cook until brown and then turn over, brown the other side, making sure the mixture is warm through. Serve cut into wedges with a green salad on the side.

Smoked Salmon Potato Cakes

Make sure nothing goes to waste with these Smoked Salmon Potato Cakes.

Mix leftover potatoes and smoked salmon with a dessertspoon of horseradish sauce.  Shape into patties and dip in egg and flour and fry on both sides. Serve with a garlic aioli.