Smoked Salmon and Spelt Kedgeree

This is absolutely delicious. I had it for lunch, so I left the spelt to cool before topping with the salmon and egg. It's a great big hit of vitamin D too.

Smoked Salmon and Spelt Kedgeree
(Serves 2)

1 leek, sliced
1 tbsp oil
1 tsp curry powder
100g pearled spelt
500ml chicken or veg stock
2 eggs
100g green beans, chopped
juice 1/2 lemon
handful chopped dill
100g smoked salmon

Heat the oil in a saucepan and add the leek, cook for 10 mins, stirring occasionally. Add the curry powder and cook for 1 min. Add the spelt and stock and simmer, stirring occasionally for 15-20 mins, until the liquid has been absorbed.

Meanwhile, put the eggs in a saucepan full of water bring to the boil and boil for 9 mins, adding the green beans for the last 2 mins of cooking time.

Peel and quarter the eggs. Season the spelt and stir in the juice 1/2 lemon, the beans and the dill. Top with the smoked salmon and eggs. Serve.

Quinoa, Smoked Salmon and Dill Lunch Pot

I made this yummy lunch pot a couple of weeks ago. It was really simple to make and used up lots of the things in my fridge. 

Quinoa, Smoked Salmon and Dill Lunch Pot (from Good Food Magazine April 2015)
(Serves 2)

100g quinoa

2 tbsp half-fat soured cream
2 tbsp lemon juice
½ pack dill, finely chopped
½ cucumber, halved and sliced
4 radishes, finely sliced
100g smoked salmon, torn into strips

Bring a pan of water to the boil and cook the quinoa according to packet instructions. Drain and run under cold tap, drain again well.

Meanwhile, make the dressing. Mix the soured cream and lemon juice together in a bowl, then add most of the dill, reserving a quarter for serving.

In another bowl, combine the quinoa with the cucumber and radishes, and stir through half the dressing. Season and top with the salmon and the rest of the dill. Put the other half of the dressing in a small pot and drizzle over the quinoa just before serving.

Smoked Salmon, Vegetable and Barley Chowder

This is one of my favourite soups now. This is so comforting and warming and filling, I love it. It is really simple to make and I used hot smoked salmon that I got from Oundle Food Festival and it was divine.

Smoked Salmon, Vegetable and Barley Chowder (from Kahakai Kitchen)
(Serves 6-8)

2 tbsp oil
1 large onion, chopped
2 small fennel bulbs, chopped
1 large carrot. chopped
2 cloves garlic
4-5 medium potatoes, cubed
1.5l veg stock
2 bay leaves
a few sprigs thyme 
2 tsp Old Bay Seasoning
200g pearl barley
350g sweetcorn
375ml milk
340g smoked salmon
salt and pepper

Heat the oil in a large saucepan over a medium heat. Add the onion, fennel and carrots and sauté them for about 8 mins, or until softened. Add the garlic and sauté for another min or two. Add the potatoes, stock, bay leaves, thyme sprigs, and Old Bay Seasoning and bring to a boil. Partially cover and simmer for about 15 mins or until the veg is mostly tender. Bring back to a rapid simmer, add barley, and cook for another 20 mins, until the barley is cooked. 

Remove the bay leaves and stems of the thyme sprigs. Stir in corn and milk. Break the salmon into large chunks and carefully stir into the soup. Season.

Ladle into large bowls and serve with crusty bread. 

Herby Smoked Salmon Fritatta

I made this a couple of weeks ago, it was really tasty and I had forgotten the pure pleasure of a frittata/omelette, its such a simple thing but so so warm and comforting.

Herby Smoked Salmon Frittata (from WW Seriously Satisfying)
(Serves 4)

350g new potatoes, halved if large
2 tbsp chopped parsley
1 tbsp chopped dill
6 eggs, beaten
cooking spray
120g smoked salmon, cut into strips
black pepper

Bring a large pan of water to the boil and add the potatoes. Bring back to the boil, cover and simmer for 10 mins until just tender. Drain and rinse under the cold tap. Once cool, slice thinly.

Mix the herbs into the eggs and season with pepper. Spray a frying pan with the cooking spray and heat until hot. Add the potatoes, then pour in the egg. Scatter over the smoked salmon piece and cook gently for 5-10 mins until set. Meanwhile, preheat the grill to medium.

Place the pan under the grillyo brown the top. Serve with a green salad.

Smoked Salmon and Spelt Kedgeree

This was a really lovely fresh tasting lunch, with nice crunchy veg and chewy spelt and the softness of the smoked salmon. Definitely one worth trying.

Smoked Salmon and Spelt Kedgeree (from Waitrose Magazine)
(Serves 2)

1 tbsp oil
1 leek, sliced
1 tbsp curry powder
100g spelt
500ml chicken or vegetable stock
2 eggs
100g green beans, quartered
juice half a lemon
handful chopped dill
100g smoked salmon, sliced

Heat the oil in a saucepan and add the leek, cook for 10 mins. Add 1tsp curry powder and cook, stirring for 1 min. Add the spelt and the stock. Simmer stirring occasionally for 15-20 mins until all the liquid has been absorbed.

Meanwhile, boil the eggs for 9 mins adding the green beans for the last 2 mins. Drain and run under the cold tap. Peel and quarter the eggs.

Season the spelt and stir in the lemon juice, beans and the dill. Leave to cool. Top with the smoked salmon and the eggs an pack into a lunchbox or serve.

Smoked Salmon and Cucumber Noodle Salad

I ate this salad cold the day after making it and it had turned a bit watery but otherwise it was a very simple salad to make and enjoy.

Smoked Salmon and Cucumber Noodle Salad (from Salad Days - Good Housekeeping)
(Serves 4)

1/2 tbsp oil
2.5cm root ginger, peeled and finely chopped
1 green chilli, seeded and finely chopped
1 tbsp sesame seeds
6 baby sweetcorn, finely sliced
300g straight to wok rice noodles
1 tbsp toasted sesame oil
1 tbsp soy sauce
120g smoked salmon trimmings
salt and pepper
large handful of coriander, finely shopped

Heat the oil in a large frying pan. Add the ginger, chilli and sesame seeds and cook for 1 min. Stir in the baby sweetcorn and noodles and cook, stirring frequently, for 3 mins or until the noodles are tender. Leave to cool.

Add the cucumber, sesame oil, soy sauce and smoked salmon trimmings. Season, garnish with coriander and serve or pack into a lunchbox.

Smoked Salmon Pate

Whilst looking for quick and easy things to make for lunch during a busy week I came across this smoked salmon pate recipe. Really quick and easy to make and lovely in a sandwich or croissant with a bit of cucumber.

Smoked Salmon Pate (from WeightWatchers Sensationally Seasonal)

(Serves 6)

(4 WW ProPoints per serving)

150g smoked salmon pieces

finely grated zest 1 lemon

1 1/2 tbsp lemon juice

1 tbsp horseradish sauce

200g low fat soft cheese

small bunch dill

pepper

Place the smoked salmon, lemon zest and juice, horseradish, soft cheese and dill into a food processor and blitz until everything is well combined. Season with the pepper and then spoon into a tub, smooth the top and cover with cling film or a lid. Put into the fridge and chill until ready to use.

Wasabi Smoked Salmon Wrap

This was the recipe that prompted me to buy the book when I was flicking through it. It seemed like such an intriguing combination of peas and smoked salmon! And it totally works, this was a really lovely wrap with big flavours.

Wasabi Smoked Salmon Wrap (from Cooking the WeightWatchers Way)
(Serves 2)
(7 WW ProPoints per serving)

100g peas
2 tsp wasabi paste
1 tbsp extra light mayonnaise
1 tbsp 0% yoghurt
2 tortillas
100g smoked salmon, chopped
shredded lettuce
1 tomato, finely chopped
black pepper

Cook the peas in boiling water for 2-3 mins. Drain and then run under the cold tap and drain well. Use a potato masher or fork to crush them to a rough paste.

Add the wasabi paste, mayonnaise and yoghurt to the peas and season with black pepper. Spread over the tortillas, then scatter half the smoked salmon over each one.

Top the tortilla with lettuce and tomato, roll up and serve.

Smoked Salmon and Lemon Risotto

This was scrumptious, really really tasty. I added in a the courgette and peas which the original recipe didn't call for, but we all know how I like my veggies, and I swapped out the mascarpone for soft cheese. I'm also lazy and so I oven all my risottos but you could obviously do it on the stove top like your meant to really! It was a lovely summery dish packed full of flavour.

Smoked Salmon and Lemon Risotto (adapted from Good Food Magazine April 2008)
(Serves 4)

1 onion, finely chopped

2 tbsp olive oil

350g risotto rice

1 garlic clove, finely chopped

1½ l boiling vegetable stock

150g peas

1 courgette, grated

170g pack smoked salmon, three-quarters chopped

85g low fat soft cheese

3 tbsp parsley, chopped

grated lemon zest, plus squeeze of juice

black pepper

 

Preheat the oven to 200C.

 

Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in the stock and cover. Cook in the oven for 25 mins, checking after 15mins to see how dry it is, adding more stock if it looks dry. Add in the peas and grated courgette and put back in the oven for 5 mins.

Remove from the oven and add the chopped salmon, soft cheese, parsley and lemon zest. Put in some black pepper and a squeeze of lemon juice. Tear up the leftover salmon and serve on top.

Baked Salmon and Eggs

This was a lovely inventive breakfast, a bit of a different way of doing smoked salmon and eggs! My egg was too large and tipped over the side of the roll, so you definitely need a medium egg. I served it with fried mushrooms and salad.

Baked Salmon and Egg (from Good Food Magazine April 2013)

(Serves 1)

 

1 crusty white roll

butter

1 slices smoked salmon

1 medium eggs

a few snipped chives

 

Preheat oven to 180C.

Slice off the top of each roll, then gently remove the bread inside until there is a hole large enough to accommodate a slice of salmon and an egg. Arrange the rolls on a baking sheet, reserving the tops.

Brush the inside and edge of the roll with a little butter, then arrange a slice of salmon inside. Crack an egg into it and season. Bake for 10-15 mins or until the eggs are cooked to your liking. Scatter with snipped chives. Toast the tops, brush with the remaining butter, then cut into soldiers and use to dip into eggs.

Honey Mustard Smoked Salmon Pasta Salad

This is a really easy pasta salad. I used the honey mustard sauce from IKEA that usually accompanies gravadlax but works really well mixed with a little yoghurt as a pasta salad sauce.

Honey Mustard Smoked Salmon Pasta Salad
(Serves 1)

60g dried pasta shapes
1-2 slices smoked salmon, chopped
handful green beans, cut into inch lengths
1 heaped tsp honey mustard sauce
1 heaped tsp plain yoghurt
pepper

Bring a pan of water to the boil and cook the pasta according to packet instructions adding the beans for the last 3-4 mins. Drain and run under cold water. Leave to drain thoroughly.

In a bowl or your lunch box, mix together the honey mustard sauce and yoghurt until combined. Add in the pasta, beans, smoked salmon and pepper and stir until it's all mixed together. Put in your lunchbox and refrigerate until morning.

Smoked Salmon Pitta Pizza

This provided me with a lovely lunch on a beautiful sunny weekend lunchtime. I was really quick to make but gave me that kinda pizza fix I was craving. Soft cheese and smoked salmon warmed up? What could be better?! I served it with a lovely green salad with lettuce from my Mum's garden and radishes from mine.

Smoked Salmon Pitta Pizza (adapted from Good Food Magazine April 2013)
(Serves 1)

1 pitta bread
1 tbsp low fat soft cheese
1-2 slices smoked salmon, sliced
1/4 red onion, chopped
1 tsp capers
sprinkling of chopped dill

Preheat the oven to 180C.

Spread the top of the pitta with the soft cheese. Add the smoked salmon and then sprinkle over the red onion, capers and finally the dill.

Bake in the oven for 10 mins or until the pitta is crispy and golden. Serve with a side salad.

Smoked Salmon and Egg Wrap

Yes those are my knobbly knees you can see in the background! I was sitting on the tube when I took the photo of the wrap and then I enjoyed eating it. This is a really good sandwich, delicious, simple to make and put together in no time, and you guessed it, it contains that all important vitamin D from the oily fish!

Smoked Salmon and Egg Wrap (adapted from Good Food Magazine June 2010)
(Serves 1)

2 slices smoked salmon
1 hard boiled egg, cooled, shelled and sliced
lettuce
1 corn tortilla/wrap

For the mustard mayonnaise:
1 tbsp light mayonnaise
1 tsp Dijon mustard
1/4 small red onion, very finely sliced

Mix the mayonnaise and mustard, then stir in the onion.

To assemble, spread a layer of the onion mayonnaise over the wrap and add the smoked salmon, some sliced hard-boiled egg and a few leaves of lettuce. Roll up tightly.

Smoked Salmon and Scrambled Egg Breakfast Wrap

This is a quick and easy breakfast or brunch idea. I am totally in love with both Warburtons Square(ish) Wraps and their Sandwich Thins and seem to be using them a lot recently for sandwiches rather than a more traditional bread loaf. I like spicing things up a bit and trying different breads and types of bread like substances! I love scrambled egg in a wrap although my scrambled egg was a bit too runny and could have benefited from a minutes more cooking, but still delicious.

Smoked Salmon and Scrambled Egg Breakfast Wrap (adapted from Lavender and Lovage)
(Serves 1)
(10 WW ProPoints per serving)

1 wrap
2 slices smoked salmon
a knob of butter
2 eggs
2 tsp extra light soft cheese
black pepper
few salad leaves

Beat the eggs and season them with black pepper, and then add the cream cheese and whisk together.

Heat a saucepan and add the butter, when it has melted, add the eggs and scramble to taste, but stirring the eggs all the time until cooked.

Meanwhile, heat the wrap for 30 seconds in a microwave, or by placing in a warm oven for a few minutes - warming the wrap makes it easier to roll and fold!

When the wrap is warm, lay the salmon slices over the wrap, right up to the edges and then place the scrambled eggs down the middle, with the salad leaves on top, before gently rolling up tightly.

Smoked Salmon and Asparagus Pasta

See, more pasta! This is not really a new recipe to me, I'm forever making pasta sauces with creme fraiche and lemon but I liked the addition of the asparagus which is something I've never tried before. I love asparagus and only buy it when it's in season, which is so short, so I'm making the most of it!  Delicious!

 

 

 

Smoked Salmon and Asparagus Pasta (adapted from WeightWatchers Cooking for One)

(Serves 1)
(7 WW ProPoints per serving)

75g asparagus spears
cooking spray
40g whole wheat fusilli
squeeze of lemon juice
25g frozen peas, defrosted
2 tbsp half fat crème fraiche
40g smoked salmon
2 tsp fresh dill, chopped
black pepper

Heat a griddle pan or preheat the grill to a medium high heat, Spray the asparagus with the cooking spray and chargrill or grill until tender, about 10 mins.

Meanwhile bring a large pan of water to the boil and cook the pasta according to the packet instructions.

Drain the pasta but reserve some of the cooking water. Return the pasta to the saucepan with about 1 tbsp of the cooking water. Add the peas, asparagus, lemon juice, crème fraiche and smoked salmon. Cook gently over a low heat for about 30-40 seconds.

Transfer to a serving bowl and sprinkle with the dill. Season with black pepper, then serve.

Smoked Salmon, Orzo, Cucumber and Dill Salad

Another of my summer dishes. This was a delicious salmon, cucumber and dill pasta salad, lovely and cooling on a hot summer day.



Smoked Salmon, Orzo, Cucumber and Dill Salad (adapted from Good Food Magazine April 2011)
(Serves 2)

4 pieces smoked salmon
5 spring onions, 3 whole, 2 finely sliced
1 small bunch dill , ½ chopped
1 lemon, ½ juiced, ½ sliced
125g orzo pasta
extra-virgin olive oil
1 heaped tsp mayonnaise
½ cucumber, peeled and diced

Cook the orzo following packet instructions, before rinsing in cold water and thoroughly draining.

Slice the smoked salmon into smallish pieces.

Whisk 2 tsp lemon juice with 1 tbsp olive oil, the mayonnaise and seasoning.

Put the smoked salmon, cooked orzo, sliced spring onions, cucumber, chopped dill and dressing in a bowl. Give everything a stir and serve.

Daring Cooks June 2011: Potato Salad

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

I love potato salad!! I make it all the time, this Smoked Salmon and Watercress Potato Salad is one of my staple recipes but I have never put it on the blog! It is so tasty and it also makes a great pasta salad. I don't like the heaviness of a just mayonnaise potato salad so I add yoghurt, sour cream or creme fraiche to it and this makes it a bit lighter and healthier too!



Smoked Salmon and Watercress Potato Salad
(Serves 1)

2 pieces of smoked salmon
handful of watercress
3 potatoes
2 tbsp mayonnaise
1 tbsp yoghurt or sour cream or creme fraiche
squeeze lemon juice
1/2 tbsp chives, chopped
salt and pepper

Chop up the smoked salmon into small slices.



Chop each potato into about 4 depending on the size of your potato and boil for about 15-20 mins. Leave to cool.



Whilst the potatoes are cooling, mix together the mayonnaise, yoghurt, lemon juice and salt and pepper.



When the potatoes are cool, add them to the creamy mixture, add the watercress, smoked salmon and chives, stir together and serve.

Tagliatelle with Smoked Salmon

I'm having a lovely few days off. I've spent most of it cleaning the kitchen and painting doors and window frames! The kitchen door and window frames are salmon pink! So I'm changing them all to white. I've never painted anything before but it seems to be going kinda ok! I wanted something quick to eat tonight and so I made this really quick salmon pasta dish. I can't remember where it came from, I've been making it for years, and it really is an easy and delicious pasta dish!

I'm going to enter it into this weeks Presto Pasta Nights, which is having its third birthday this week! This week hosted by Ruth the founder. I am so glad its been going this long. It never fails to give me some fantastic ideas for comforting food. Thank you Ruth for setting it up and here's to many more years of yummy pasta goodness :)

Tagliatelle with Smoked Salmon
(Serves 4)

500g tagliatelle
2 tbsp butter
1/2 small onion
150g smoked salmon, sliced thinly
200ml single cream or creme fraiche

1/2 lemon, juiced
pepper

Cook the pasta according to the packet instructions.

Melt the butter and cook the onion until soft but not brown, add the cream and warm gently, if using creme fraiche add a little pasta water to thin the sauce down. Squeeze in the lemon juice and add the smoked salmon.

Drain the pasta and turn into a serving bowl. Add the cream and salmon sauce. Stir thoroughly and add pepper. Serve. Sprinkle over chopped dill if desired.

Japanese Salmon and Avocado Rice

Just before Christmas I made a really lovely lunch from leftovers that needed eating up in the fridge. I found a recipe from Good Food Magazine and adapted it slightly to what I had left. I also made egg fried rice rather than just sushi rice as I made it the night before and took it to work to eat, and egg fried rice seems to dry out less. This was really tasty and healthy to boot, although it would have been even healthier with just normal sushi rice.



Japanese Salmon and Avocado Rice (adapted from Good Food Magazine August 2009)
(Serves 4)

300g sushi rice
350g smoked salmon, sliced
2 small, ripe avocados , sliced
juice 1 lemon
4 tsp light soy sauce
4 tsp toasted sesame seeds
2 spring onions , thinly sliced

Cook the rice in a rice cooker or follow these instructions if you don't have a rice cooker: Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 400ml water. Bring to the boil, turn the heat to low, cover, then cook for 10-12 mins until the rice is almost cooked. Remove from the heat, then leave, covered, for another 10 mins.

Thinly slice the salmon and arrange on a plate with the sliced avocado. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Leave in the fridge to marinate for 10 mins.

Carefully tip the juices from the salmon into the rice, then stir in with a little salt. Divide the rice between 4 bowls. Scatter the sesame seeds and spring onions over the salmon and avocado, then serve with the rice.

Menu Plan Monday

A couple of weeks ago my sister made sushi for our Sunday evening get together. Now, I love sushi, and anything Japanese really, so this was fantastic for me. I have only attempted sushi once in my life and it wasn't a huge success, too much rice and not enough filling. She made two sorts of rolls, smoked salmon and cucumber, and prawn and red pepper. The prawn and red pepper ones didn't stay as a roll, we think because prawns are a funny shape, but the smoked salmon ones came out beautifully.



I made a soy sauce and wasabi sauce to go with them, and we also had prawn crackers and sweet chilli dip and I have to say they were really good. Much much better than the cheesecake I made for pudding which was just plain, and lacked any real flavour other than cream cheese. I will definitely have to try that one again, and she will definitely have to make me some sushi again ;)

I am definitely getting creative with my courgettes, not only did I make the courgette cake last week, but I also made courgette and chocolate muffins and courgette and feta mini quiches over the weekend. I will also be making courgette and cheddar picnic bread this week for a family party we are having on Saturday. It has been arranged by one of my relatives and is at her house but I have been asked to make some salads and extra things for the party as there will be 14 of us!

This weeks Menu Plan Monday is full of quick and easy to make food as I have a busy week ahead, with two theatre trips and hopefully I am going to see Julie and Julia on Friday. I am so excited! After listening to everyone in the States talking about it, or rather avoiding them talking about it, for a month, it finally gets released in the UK, so I can find out if it really lives up to the hype!

Sunday
Lunch: Courgette and Feta Quiche, Salad
Dinner: Fillet Steak, Horseradish Mash, Veg

Monday
Lunch: Quiche, Salad
Dinner: Sea Bass with Green Veg and Ramen Noodles (Wagamama Ways with Noodles)

Tuesday
Lunch: Wild Rice, Feta, Courgette and Olive Salad
Dinner: Spaghetti Carbonara, Garlic Bread

Wednesday
Lunch: Twice Baked Jacket Potato, Salad
Dinner: Out?

Thursday
Lunch: Kedgeree, Salad
Dinner: Duck in a Tin, Veg

Friday
Lunch: Hot Smoked Salmon Pasta Salad
Dinner: OUT? Tortelloni with a tomato sauce

Saturday
Lunch: Out
Dinner: