Salmon and Couscous in Parchment
Feb 25, 2007
If your grill has a smoker pan or insert, follow the manufacturer's instructions rather than using the foil packet described below. To give the fish a stronger, more pleasing smoke flavour, we used hickory wood chips.
A simple rub of herbs and spices before grilling is often all a nice fresh piece of fish needs to highlight its flavour.
Eggs and cream bind the layered ingredients in this elegant coral-and-green mousse. Serve with an array of crackers, croûtes or melba toast, or with a light salad for a starter appetizer.
