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browns of rivonia chefs news writeup
Wilfred Mtshali is the master chef at Browns Restaurant
 A restaurant is nothing without good food, and to make the food at Browns unforgettable, we have a chef that is innovative, creative and utterly brilliant. We have decided that all this brilliance can not be hidden and from now on, we will be sharing it with you.

This section of the site is dedicated to all things food related. Our Executive Chef, Wilfred Mtshali will post monthly news articles & recipes for you to use at home.

Then we invite you to visit Browns to taste our version of the featured dishes, and compare.

each month, browns of rivonia will present a recipe from our executive chef
 

monthly recipe put together by the head chef at browns of rivonia restaurant

April 2006

Seared Smoked Salmon Recipe

Seared Smoked Salmon
(serves 4)

 

Ingredients

350g Thick cut smoked salmon (cut into 4 strips)
1 Cucumber
1 tsp Horseradish
50ml Fresh cream
Juice of half a lemon

 

Method

Using a peeler, peel the cucumber & discard the skin. Using the peeler peel strips down
the full length of the cucmber, the strips should resemble tagliatelle pasta.
Mix the horseradish, cream & lemon juice together. Do not whisk, the mixture will
thicken naturally. Lightly oil a very hot pan & gently sear the salmon
for 2 minutes on 1 side only.

 

Plating

Place the Cucumber tagliatelle in a pile in the centre of the plate, on top of this
place the salmon seared side down. Dot the horseradish cream around the plate,
garnish with a slice of lemon & a sprig of fresh dill.

Bon Appetit!
 
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