Category Archives: Fish

Tuna Pâté


This is a really quick pâté to make, tastes great and if there’s any left it works well in the school lunch box, the boys take a pot of pâté and some carrot sticks, makes a change from a sandwich!


425g tin of tuna, drained

50g butter

juice of 1-2 lemons

1 large garlic clove, chopped

salt and pepper to taste


Pop the tuna, butter, juice of 1 lemon, garlic and seasoning into the food processor and process to a smooth paste.

Check for seasoning and whether or not you need more lemon juice.

Smoked Salmon Kedgeree


Kedgeree used to be served as a breakfast dish in the country houses of England.

Traditionally, smoked haddock or cod would have been used, I use smoked salmon for speed and the fact that I often buy it when it’s “on special” to pop in the freezer for this quick dinner dish.

This reheats well the next day in the microwave so is great for work lunch boxes, it is gluten free and if you want to make it dairy free just omit the yogurt and milk and add a little more stock at the end to loosed it up.

Serve with lemon wedges and something green.

Serves 6.


2 onions, peeled and finely sliced

50-75g butter

2 tablespoons curry powder

2 cups Basmati rice, washed

3 cups vegetable stock

400g smoked salmon, cut into strips

6 eggs, hard boiled and quartered

lemon, juiced

3 tablespoons natural yogurt

3 tablespoons milk

small bunch parsley, leaves chopped

lemon wedges to serve


Heat the butter in a large casserole or frying pan that has a lid.

Over a medium heat cook the onions until soft golden brown and beginning to caramelise.

Add the rice and cook for 1 minute.

Pour in the vegetable stock, bring up to the boil and cover.

Allow to simmer for 12mins.

Turn heat off and let the rice sit for 5 mins, do not take the lid off!

In a jug combine the yogurt, milk and lemon juice.

After the rice has sat for 5 mins add the smoked salmon and eggs, stir gently and pop the lid back on. Leave for 3 mins.

Now add the yogurt mixture and the parsley, stir to combine. Cover again.

After 2 mins you are ready to serve with lemon wedges.



Fish Fillets with Burnt Butter and Lemon


We have been staying in the glorious South West of Western Australia.

Holidays here are simple, walking, fishing, beach time and the odd game of soccer!

Today the boys caught enough whiting in the river for dinner, hoorah!

With fish this fresh it really needs the simplest of ingredients.

So, not really a recipe today as you can use this for any fish, adjust times for your particular fish.


10 small whiting

100g butter

1 lemon

salt and pepper


Gut, clean and fillet your fish, I leave the skin on whiting.

Melt the butter in a large frying pan, once bubbling and beginning to colour, add the fish skin side down.

Immediately squeeze half the lemon juice over the fish and spoon the butter and lemon sauce over the fillets.

Serve on warm plates topping the fish with the sauce  and some boiled new potatoes and seasonal greens or a green salad?