Posted on Monday, 12ᵗʰ November, 2018
Another perfect pair, lemon and dill are a light complement to roast or pan fried salmon. The fresh citrus cuts through the richness of the salmon for a summery delight.
Ingredients
- 1L KNORR Garde d’Or Hollandaise Sauce
- 100ml Lemon juice
- 20g Dill, finely chopped
- Salmon fillets
Method
- Combine KNORR Garde d’Or Hollandaise Sauce, lemon juice and bring to a simmer.
- Add dill. Serve.
The perfect season for seafood, this punchy prawn dipping sauce screams summer.
Ingredients
- 300g HELLMANN’S Real Mayonnaise
- 20g Garlic puree
- 120g Tomato ketchup
- 20g Worcestershire Sauce
- 3g Tabasco
- 2kg Prawns
Method
- Combine HELLMANN’S Real Mayonnaise, garlic puree, tomato ketchup, Worcestershire sauce, Tabasco and season with salt and pepper.
A smooth, silky complement to fresh seafood, this unusual combination brings a light tang, perfect for a summers afternoon.
Ingredients
- 300g HELLMANN’S Real Mayonnaise
- 70g KNORR Coconut Milk Powder
- 5g KNORR Lime Powder
- 60g KNORR Thai Sweet Chilli Jam
- 2kg Prawns
Method
- Combine HELLMANN’S Real Mayonnaise, KNORR Coconut Milk Powder, KNORR Lime Powder and KNORR Thai Sweet Chilli Jam. Serve.
A smooth, silky complement to fresh seafood, this unusual combination brings a light tang, perfect for a summers afternoon.
Ingredients
- 300g HELLMANN'S Real Aioli
- 3 Avocados, smashed
- 5g KNORR Lime Powder
- 2kg Prawns
Method
- Combine HELLMANN'S Real Aioli, avocados and KNORR Lime Powder. Serve.
