Marinate some fillets of ocean trout with Doodles Creek Asian Dressing and bake in a 180 degree oven for 15 - 20 minutes.
Serve warm on a green salad with avocado and sliced fennel.
Chop some cooked chicken and mix with enough mayonnaise to coat the chicken generously.
Add 1 tablespoon of chopped celery and 1 tablespoon of chopped parsley to the mix.
Butter sliced wholemeal bread (1 sandwich loaf will make nine sandwiches and will use one chicken).
Spoon a generous amount of the mixture onto the buttered bread and cut the crusts off and then cut the sandwich in three for the for the perfect summer sandwich.
The mixture can be made the night before and stored in the fridge.
Drain a can or jar of artichokes in brine, add one cup of grated parmesan cheese and one cup of mayonnaise, blend and bake in an oven for about 30 minutes on 180 degrees until golden on top.
Eat warm delicious with crunchy biscuits.
I love serving this recipe for a light lunch or as a starter for a dinner party.
Boil some eggs (1 per person) for five minutes until hard.
Rinse immediately to stop them going grey and peel.
To the eggs, add some Dill and Lime Mayo and mash until fairly smooth.
Get a tablespoon and place one spoon of the egg mixture onto a plate.
Drape the egg with some smoked salmon, dot with some Dill and Lime mayo and serve with a wedge of lemon and some warm crusty bread.
For lunch you could serve this with a light salad of green leaves dressed with Doodles Balsamic Dressing.
Mix some smoked ocean trout with a spoonful of Doodles Dill and Lime Mayo and a squeeze of lemon or lime for the perfect pre-dinner snack.
Serve with some cornichons and a crispy biscuit.