Smoked salmon linguine

 

It might seem a bit summery for an autumnal Sunday tea - but I added a bit of zing with chilli, and it was fresh and tasty, but also filling and satisfying - and very quick to make.  If you started with water boiled in the kettle I think it could be on the table in 15 minutes.

I made it with linguine - but it would also be good with shorter pasta - which would be ideal packed into a tub for work lunches.

Linguine (or pasta shapes)

Olive oil

Onion

Red pepper

Mushrooms

Frozen peas

Chillli flakes

Cherry tomatoes/baby plum tomatoes

Smoked salmon 

1.  Put salted water on the boil for the pasta - bung it in when it's a a rolling boil (follow instructions for timings on the packet).

2.  Sautee chopped onion in olive oil until translucent.

3.  Add the other vegetables to the softened onion, with a pinch of chilli flakes, and sautee gently for a few minutes.

4.  When the pasta is cooked, drain and add to the vegetables, add chopped up smoked salmon, and toss around to mix thoroughly.

5.  Serve, scoff ... it was really delicious.

Movie night: Flight

Theming dinner to movie night can be entertaining.  The things most consumed in Flight are booze and cocaine ....

But, we needed an actual dinner - so I made us airline meals ... smoked salmon cocktail;  roast chicken dinner, ice cream and cheese and crackers.




Spring onion
Red pepper
Smoked salmon
Mayonnaise
Paprika
Salad leaves

Chicken thighs
Chicken rub
Potatoes
Butter
Carrots
Green beans
Leeks
Mustard
Cream

(Ice cream out of a tub, cheese and crackers with butter)

1.  Rub the chicken thighs with olive oil and a little herbed rub.  Roast for about an hour.
2.  Prepare potatoes to make fondant potatoes by chopping into almost they same, almost cubes.  In a deep frying pan melt butter, add potatoes, and water to about half way up the potatoes.  Simmer gently for ages, basting frequently and turning now and again.
3.  Prep other veg.
4.  Mix chopped spring onion, finely diced red pepper and smoked salmon together, bind with a little mayonnaise and add a sprinkle of paprika.  Fridge until ready to plate up.
5.  Steam carrots and beans, fry/poach the leeks in a little olive oil and water, when soft stir in a teaspoon of mustard and a spoon of cream.
6.  Keep an eye on the potatoes, add more water when required.  After about 40 minutes the butter water mixture will have reduced down, now start browning the potato cubes ... keep basting but turn them over, about 3 minutes on each edge.
7.  Line started "dishes" with salad leaves, blob in the salmon cocktail.
8.  Put ice cream in ramekins, cover in foil, and pop in their well.
9.  Add cheese and biscuits.
10.  Plate up chicken and potatoes, with a spoon of meat juice in one well, and veg in the other.
11.  Serve, watch people fall about laughing,  scoff.

Smoked salmon salad wrap

Had a late meeting, but wanted a simple, yet tasty snack …. so

Corn tortilla
smoked salmon
red onion
avocado
lime
radish
Lettuce

5 minutes - done!

1.  Finely chop a little red onion.  Finely slice radishes.  Scoop flesh from avocado and slice, squirt with a little lime juice to keep it looking green and to add a little extra sharpness.
2.  Sprinkle corn tortilla with a little water, microwave on full for 10 seconds each side (softens the wrap).
3.  Lay smoked salmon slices onto the tortilla.  Arrange the veg on top, wrap.
4.  Serve, scoff …. so easy, so quick, so tasty.

Smorgasboard (well, a little one)

A gloriously sunny day in Yorkshire, and the veg dodger out, so we had a mini version of a smorgasbord.

A smorgasbord, incase you want to know, is a Swedish buffet which usually has both hot and cold dishes.

Ours had:-

Fried potatoes
Smoked salmon
beech smoked anchovies
Leafy salad
Tomato, avocado, onion and basil salad

No recipes - but - smoked anchovies are amazing - you should try them (even if you think you don't like anchovies).

Cod and smoked salmon fishcakes

 Lots of inspiration for tonight's tea - some home grown triumphs ... broad beans and courgette ... some donated glut yellow tomatoes, an irresistible find in a punnet of heirloom tomatoes, podded peas in the organic box, and some cod fillets also from the organic delivery.  So, adding some smoked salmon from the fridge this was a delicious summery treat.

Potatoes
Butter
Cod fillets
Bay leaf
Onion
Egg
Italian breadcrumbs
Courgette
Olive oil
Broad beans
Peas
Heirloom tomatoes
Spring onion
Basil

1.  Peel and dice potatoes, boil to make the mash.
2.  Mash potatoes with butter and seasoning.  Leave to cool.
3.  Poach the cod in water, with a bay leaf and half an onion.  Don't over cook it, a few minutes simmering, then turn off the heat and let it cook gently for 10 minutes.  Remove from the water and leave to cool.
4.  Dice the courgette, put in a pan with crushed garlic and olive oil.
5.  Pod the beans and peas and put in a steamer ready for steaming.
6.  Slice the tomatoes, sprinkle with salt, finely diced spring onion and shredded basil.  Drizzle on a little good olive oil.
7.  Now assemble to fish cakes, break the smoked salmon into pieces, skin the cod and gently flake into the potato.  Mix together gently, so that the fish stays mostly in individual pieces.
8.  Chill the fish cakes for a few minutes.
9.  Whisk an egg in one bowl, put breadcrumbs in another.  Coat the fishcakes - fist in egg, then in breadcrumbs.  For a lovely crispy finish I did this twice ... egg, breadcrumbs, 5 minutes to dry, egg, breadcrumbs.
10.  Finally - turn the heat on under the courgettes and the peas and beans and fry the fishcakes in olive oil ... about 4 minutes each side - in batches, keeping them warm in the oven as you finish.
11.  Serve, scoff, smile.

Holiday breakfast - smoked salmon and scrambled eggs on potato rosti

Last real holiday morning - OK there's Saturday, but that's voluntary work - and Sunday... but that can be a "normal" cooked type breakfast, and back to work chores - so this felt like the final breakfast treat of the holidays.  So, rosti with smoked salmon and scrambled egg.  Delish.

Rosti

olive oil
butter
2 potatoes
1 onion

1.  Grate the potatoes and onion together.
2.  Season and squeeze as much water as possible out, through a clean tea towel.
3.  Fry gently in a mixture of butter and olive oil - the olive oil stops it burning, the butter adds flavour and the lovely golden colour.  Takes about 5 minutes per side, depending on thickness.

Scrambled egg and smoked salmon

4 eggs
About 50g smoked salmon
butter
olive oil

1.  Whisk eggs.
2.  Melt butter and olive oil together, add egg and continue to mix over a gentle heat for a few minutes.
3.  When it is a little too wet, add the salmon.  Stir through as the egg finishes.

Serve rosti with eggs and salmon on top.  We liked it.

Price per portion:  Potatoes 20p, onion 10p, eggs 80p, smoked salmon 50p, extras 20p... about 90p

Beetroot, horseradish and feta blini

This looked quite impressive, but was set upon as soon as it reached the table - and then people had seconds before I managed to remember to take a pic.

Blini

self raising flour and buckwheat flour (about 2/3 to 1/3)
egg
soya milk
salt
sour cream/ natural yogurt

Mix flours together, whisk in egg, then add soya milk and yogurt.  Mix to thick batter.  Fry in light olive oil - a couple of minutes each side.

Topping

beetroot
olive oil
balsamic vinegar
sour cream
horse radish cream
feta
pine nuts
(smoked salmon)

Chop beetroot and toss in good olive oil and balsamic vinegar.  Mix a couple of spoons of horseradish into sour cream.  Roast pine nuts til golden (or roast pine nuts until burnt, then get lovely sister in law to roast another batch until golden - this works too).  Lay blini on big platter add beetroot, horse radish cream and crumbled feta.  Fling pine nuts over the top.  Some people might also enjoy adding smoked salmon.

Penne with smoked salmon, peas and beans - gluten free

Veg box at weekly low - chinese leaves are still in there though!  abandonned!  Not really sure what to do with them.  Fine in salads, but it's cold.. I want a hot dinner.

Anyway:-

Olive oil
1 onion finely chopped
Garlic
Smoked salmon
green beans, chopped
Frozen peas
Spinach
2 tbsp creme fraiche
2 tbsp natural yogurt

Pasta (in this case gluten free penne)

Cook pasta to packet instructions
Sautee onion in olive oil, add green beans
When bearly cooked add frozen peas, chopped spinach and bits of smoked salmon
Drain pasta, mix with veg and salmon, stir in creme fraiche and yogurt

Couldn't be easier