Category

Serves 2

Ingredients

To Cook

Serving Suggestions

Tips

Serves 4

Ingredients

To Cook

Serving Suggestions

Ingredients

• 8 slices smoked salmon.

Potato cakes

• 450g mashed potatoes.
• 50g butter.
• Pinch of salt and pepper.
• 50g flour.
• Lemon wedges.
• Few sprigs of dill.
• Small tub creme fraiche.

Method

Melt the butter and add to the mash potato, mix in well and season with salt and pepper.
Sift the flour into the potato and mix into a dough.

Roll out on a floured surface until approx 1/4 – 1/2 inch thick.
Cut into rounds using a scone cutter.

Cook in a very hot, lightly oiled pan or griddle until brown on both side.
Place one spoonful of creme fraiche on each potato cake, and arrange a generous slice of smoked salmon on top. Garnish with lemon wedges and sprigs of dill or parsley.

Sour cream can be used instead of creme fraiche.

Serves

4

Ingredients

• 4 salmon darnes.
• Salt and cracked black pepper.
• 1 tablespoon vegetable oil
• Olive oil

Salad

• 170g – 225g dry cous cous
• 1/2 red pepper – very finely diced
• 1/2 green chilli – very finely diced
• 1/2 red chilli – very finely diced
• 1 tomato – skinned and diced
• 1 tablespoon freshly chopped coriander
• 1 small tin sweet corn

Optional Dressing

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 red chilli – very finely chopped
• Coriander
• Salt and freshly milled black pepper
• Place all dressing ingredients in a screw top jar and shake vigorously.

Method

Cut salmon into portions. Wipe well with kitchen paper. Rub skin-side with sea salt.
Heat oil in a heavy pan. Place salmon skin-side down in pan. Cook without turning until skin crisps. Briskly sear the other three sides.

Cook cous cous according to instructions on packet.
Combine cous cous with all the other ingredients for salad and dressing.
Arrange salmon and salad on plate and drizzle a little dressing around the plate. Serve with tossed salad.

Serves

4

Ingredients

• 450g cooked salmon fillet.
• 110g breadcrumbs
• 1 spring onion – finely chopped
• 1 clove garlic – finely chopped
• 1 tablespoon freshly chopped parsley
• Grated zest and juice of 1 small lemon
• Salt and pepper
• Little oil and butter to fry.

To serve

• 4 burger buns
• Shredded lettuce
• Sliced tomato
• 4 tablespoons crème fraiche with lemon zest added
• Chopped chives.

Method
Put the salmon in a bowl and use a fork to break up the flesh into small flakes.
Add breadcrumbs, spring onion and the garlic to salmon. Season with salt, pepper and a dash of lemon juice.
Shape into patties. Chill for at least 1 hour.
Fry burgers in oil and butter mixture, until golden brown on both sides.
Place on toasted buns with lettuce and tomato. Top with a spoonful of crème fraiche and sprinkle with chopped chives. Serve with salad or baked potato.

Serves
4

Ingredients

• 900g filleted salmon (in two pieces – of equal size)
• 75g coarse sea salt
• 60g sugar
• 2 tablespoons crushed white peppercorns
• 1 large bunch dill

Mustard Sauce

• 2 tablespoons Dijon mustard
• 1 level tablespoon caster sugar
• 150ml sunflower oil
• 1 tablespoon white wine vinegar
• 3 tablespoons chopped fresh dill
• Salt and pepper

Method

Mix the mustard and sugar. Whisk in hot oil slowly. Stir in the rest of the ingredients.

Place piece of salmon on a dish skin side down.
Sprinkle sea salt, sugar and crushed white peppercorns onto salmon.
Cover with the dill.

Place other piece of salmon, skin side up, on top of first piece sandwiching the dill and salt mixture. Cover with cling film.
Place a heavy weight – such as a wooden board on top and leave in the fridge for 24-36 hours turning every 12 hours.

To serve

Scrape salt, dill etc. off salmon. Slice very thinly and serve with brown bread or small pancakes topped with mustard sauce. Alternatively it can be sliced thickly an served with hot boiled potatoes and salad.

Serves

4

Ingredients

• 450g firm fleshed fish – Rock Salmon, Shark, Pollock- cut into thin strips
• Oil
• 1 tablespoon cornflower
• 55g/2oz cashew nuts
• 1 small cauliflower – divided into florets
• 110g/4oz mange tout
• 110g/4oz bean sprouts
• 2 cloves garlic – crushed
• 1 tablespoon light soy sauce

Method

Lightly toss fish in cornflower.
Heat oil and quickly brown cashew nuts. Remove.
Stir-fry strips of fish briskly until lightly browned. Remove.
Add more oil to wok or pan if necessary and stir-fry vegetables. Add soy sauce.
Finally return cashew nuts and fish to wok or pan.
Garnish and serve.

Serves

4

Ingredients

• 700g rock salmon fillets
• 1 onion finely chopped
• 150ml white wine
• 55g butter
• 30g flour
• 150ml cream
• 150ml milk
• 1 tablespoon tomato pureé
• Thyme and bay leaf
• Salt and pepper.

Method

Cut the fish into bite sized pieces and place in a buttered dish with onion, thyme, bayleaf and wine. Bake in a moderate oven 190°C/375°F/Gas 4 for 15-20 minutes.
Meanwhile melt the butter, add flour and cook. Strain the juices from the fish and add to the roux with the milk. Bring to the boil whisking all the time.
Take off the heat and add cream and tomato pureé. Heat through. Pour the sauce back over the fish.
Garnish with lemon wedges.

Serves

4

Ingredients

• 700g fresh Salmon filleted

Cajun Seasoning

This can be bought ready prepared or made at home by combining the following ingredients:

• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 teaspoons paprika
• 1 teaspoon ground black pepper
• 1/2 teaspoon icing sugar
• 1 teaspoon ground cumin seed
• 1 teaspoon garlic salt

Salsa

• 2 tomatoes
• 1 avocado – peeled, destoned and diced
• 1 red chilli – finely chopped
• 1/2 a red onion – finely chopped
• 1 tablespoon freshly chopped coriander
• Juice of 1 lime

Method

Mix cajun seasoning ingredients together
Coat salmon fillets with the mixture and fry in a very hot pan for 3 minutes. Turn and cook for a further 2 minutes.
Serve with mashed potato and chives and the salsa.

Salsa Method

Dice the tomatoes. Add the red onion, red chill, coriander and avocado. Stir in the lime juice and season with salt and pepper to taste.

Serves

4

Ingredients

• 6 fillets salmon
• 1 teaspoon vegetable oil
• 1 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon black bean sauce
• 1/2 cup saki
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon pepper

Method

Heat oil in non-stick saucepan over medium heat. Cook shallots and garlic gently until fragrant, but not brown. Stir in black bean sauce, rice wine, and soy sauce. Bring to boil and cook until reduced by half. Remove from heat, and stir in vinegar; set aside.

Pat fish dry. Rub with sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat, and lightly oil grate.

Grill fish for about 5 minutes per side, or just until cooked through. Pour sauce over top.

Serves

4