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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

June 2006

Tian of Smoked Salmon Recipe

Tian of Smoked Salmon
(starter – 1 portion)

 

Ingredients

150g Smoked Salmon
50g of cream cheese
1 tsp lemon juice
3 cherry tomatoes
4 small bouquets of assorted lettuce
50g sliced cucumber
40ml olive oil
20ml white wine vinegar
20g whole grain mustard
1 sprig of dill

 

Method

Salmon
Mix the cream cheese & lemon juice together, season to taste with salt & pepper. Use a 6cm diameter cylindrical pastry cutter for a mould. Layer the smoked salmon & cream cheese to form a tower about 6cm high.

Vinaigrette
Whisk the olive oil, white wine vinegar & whole grain mustard together.

Final presentation
Slide a palette knife underneath the salmon mould & transfer carefully to the middle of the plate. Slowly remove the palette knife & pastry cutter. Top the tower with small bouquets of lettuce & drizzle with the mustard vinaigrette.

Place halved cherry tomatoes & sliced cucumber around the tower. Garnish with a sprig of dill.

Simple yet sumptuous!
 
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