Tag Archives: Salmon salad

The way to a mum’s heart…

Smoked salmon recipes, , ,

Well, let’s face it, there are many. But food has to be up there, surely.

So, for at least one day of the calendar, let’s forget the popular phrase about how food is the way to a man’s heart and indulge mum with a day of fine food, instead.

Depending on what you have planned for Mothering Sunday, whether you’re making mum breakfast in bed, wining and dining her over lunch or planning to save the best until last with a gourmet family dinner, we’ve tried to cover all bases by providing three special (yet simple to make) dishes.

Of course, all three dishes are salmon based however we’re confident that whichever one you choose, mum will be left feeling spoilt. Just make sure you buy smoked salmon in advance of Sunday.

Breakfast: Eggs Benedict

A richer (and arguably tastier) cousin of the increasingly popular smoked salmon and scrambled eggs – but it’s Mother’s Day and who’s counting the calories?

Ingredients (Serves: 2)

For the Hollandaise Sauce

  • 75g x unsalted butter, cubed
  • 2 x egg yolks
  • 1 x tablespoon of white wine vinegar
  • 1 x tablespoon of lemon juice

Method

1. Make the sauce by mixing the lemon juice and vinegar in a bowl before adding the eggs. Whisk until nice and light before further whisking over a gently boiling pan of water. As the mixture thickens, gradually add the butter cubes, season and take off the heat to cool.

2. Poach the eggs. Before adding the eggs add the vinegar, which will aid the cooking process. Then, take a spoon and swirl around until you have a whirlpool effect before quickly cracking the eggs and adding them into the swirling water. Simmer for 3-4 minutes before gently taking them out with a sieve spoon.

3. Halve and toast the muffin before adding a couple of slices of salmon on each half, on each plate. Add the poached egg to each half before sharing the sauce amongst each plate.

Lunch: A healthy salmon salad

If Eggs Benedict is slightly on the heavy side, then why not try this option.

Ingredients (Serves: 2)

  • 100g couscous (or bulgar wheat)
  • A tablespoon olive oil
  • 2 x portions of John Ross Jr fresh salmon fillets (approx. 150g each)
  • 175g tenderstem broccoli
  • 1 x lemon (juiced)
  • A pack of pomegranate seeds
  • Handful of mixed seeds (inc. sunflower, pumpkin and flax)

Method

Place the couscous or bulgar wheat in a bowl. Pour over enough boiling water to cover. Once absorbed, toss and add the olive oil before mixing. Place the salmon fillets in an oven dish, sprinkle with oil, salt and pepper (to taste) and then place in a pre-heated oven (to around 180 degrees Celsius) for 15 minutes.

Steam (or boil) the broccoli until cooked and then drain off the water.

Once all cooked, create a bed of the chosen grain before laying a fillet on top. Sprinkle the pomegranate seeds and the mixed seeds on top and serve with the broccoli.

Dinner: Hot smoked salmon pasta

Ingredients (Serves: 4)

  • 125ml extra-virgin olive oil
  • 25g breadcrumbs (fresh)
  • 400g of spaghetti
  • 3 garlic cloves
  • 1 tablespoon of dried chilli flakes
  • The zest of 1 lemon
  • 5 tablespoons of capers (drained)
  • 100g of rocket
  • 160g John Ross Jr’s Kiln Roasted Smoked Salmon

Method

Heat a pan before adding a glug of olive oil. When hot turn the heat down to medium before adding the breadcrumbs. Cook until golden and once cooked, place into a bowl to cool.

Cook the pasta to your preferred texture. Chop the garlic and then, using the 125g of oil, add to a pan with the chilli and cook. Then drain the pasta and place into a large bowl. Add the zest and capers to the oil mixture and then pour over the pasta. Toss so that all the pasta is covered with the oil before adding the rocket and salmon. Toss so that it breaks up and then, as the final touch, add the breadcrumbs. It’s now ready to serve.