Louise Hutton

Lou Hutton is one of the ingredients that makes Food of Course a very special place to spend a month discovering the joys of cooking.

Renowned chef Louise Hutton is founder of Food of Course Cookery School in Somerset which she runs with husband Roger from their 16th century thatched farmhouse with full-equipped teaching kitchen.

The school runs residential courses for all levels including the internationally-recognised four-week Foundation Course and a one-week Elements of Cooking Course, which is designed specifically for those with little experience in the kitchen.. Her residentials are a  favourite with gap year students looking to work in chalets, yachts or simply wanting a life skill for when they embark on university life and beyond.

Louise has been cooking and teaching for more than 25 years and was principal at the renowned The Grange cook school, in Somerset. She then went on to set up her own catering business after freelancing all over the world, including France, New Zealand and Australia. However, her real passion is teaching, and her success has been founded on her vibrant energy and ability to impart a wealth of experience and knowledge.

The month-long foundation course teaches everything from chopping to baking, sauteeing, steaming to Italian, Indian and presentation of food. Students pluck home-grown veg from the garden, select fish from local Wells market then to the school to gut, fillet and cook it for lunch.

Food Of Course Cookery School, Somerset
Lou Hutton is one of the ingredients that makes Food of Course a very special place to spend a month.
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Fresh and Smoked Salmon Pâté with Watercress and Melba Toast

By chef Louise Hutton

Method:

Place the poaching water in a large shallow pan together with the bouquet garni, peppercorns, and lemon juice. Place over the heat and bring to a simmer. Reduce the heat slightly and add the fresh salmon then poach until tender, approximately 10 minutes. Remove the salmon from the liquid and drain on kitchen paper. Allow to cool and remove the skin and grey flesh.

Next, place the cream cheese and yoghurt in a large mixing bowl and whisk together.

Add the smoked salmon strips to the cheese mixture. Break the fresh salmon into large flakes and then gently fold into the smoked salmon and cheese mixture, season to taste and chill.

To serve, place a 5cm mould on the plate and fill with the salmon mixture. Remove the ring and arrange the watercress and olives on the plate with a little of the oil from the olives. Garnish the salmon paté with dill and serve with freshly made Melba toast.

Note the paté can be made up to 24 hours in advance. Line a tray with cling film, make the salmon moulds, cover and refrigerate.

Ingredients for ten servings:

  •  700G Fresh Salmon, Cut Into Three
  • 175G Smoked Salmon, Cut Into Strips
  • 225G Creamed Cheese
  • 75G Natural Yoghurt
  • Salt And Pepper
  • Poaching Liquid
  • 725Ml Water

Bouquet Grannie

  • 7 Peppercorns
  • Juice Of 1 Lemon

Garnish

  • Bunch Of Watercress
  • 120G Marinated Green And Black Olives
  • Melba Toast
  • Sprigs Of Dill

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