Tag Archives: hot smoked salmon

Salmon And Sour Cream Bake With Chives

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This is one of those fab dishes that you just stir everything together, top it and bake, so, no sauce to thicken and gluten free to boot!

Feel free to use regular breadcrumbs if you don’t need to do the gluten free thing, if using gluten free bread, I whizz up the crusts as well, GF bread is too expensive to throw away the crusts.

Serves 6.

Ingredients

400g fresh salmon, skinned, boned and cut into 2 cm cubes

160g hot smoked salmon, skin removed

400mls full fat sour cream

juice and zest of one lemon

salt and pepper

1 large bunch of chives, two tablespoons set aside

60g gluten free fresh breadcrumbs

60g finely grated Gruyere cheese

Method

Preheat the oven to 180 degrees Centigrade.

In a bowl combine the two salmon, sour cream, juice and zest of the lemon, the chopped chives, keeping two tablespoons to the side, salt and pepper.

In another bowl, combine the breadcrumbs, cheese, reserved chives and pepper.

Spoon the salmon mix into and oven proof of dish, I use a dish that’s 23x18cm.

Sprinkle over the breadcrumb mix.

Pop the bake into the oven and bake for 25 minutes.

Smoked Salmon and Scrambled Egg Breakfast Wrap

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My breakfast of choice on my birthday. Possibly because even my boys can make it!

Hot smoked salmon works well too and a little sprinkling of fresh dill is lovely too.

Serves 4.

Ingredients

50g butter

6 large eggs

125mls full cream milk

250g cold smoked salmon, cut into strips

salt and pepper

4 gluten free wraps

Method

In a jug, whisk the eggs, milk and a good grinding of pepper.

Heat a large non stick frying pan over a medium heat.

Add the butter.

Once the butter has melted, pour in the egg mixture.

Using a spoon, slowly draw the egg from the base of the pan as it cooks.

Sprinkle over the salmon and continue to draw the egg until fully scrambled. Check if you need to add salt.

Heat the wraps a little in a microwave to soften them.

Spoon the eggs and salmon into each wrap and fold, serve immediately.