Tag Archives: Smoked salmon

Steamed Salmon And Lemon Mould

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I have made my Grannie’s salmon mould many times over the years but it’s time to update it a little. I should maybe change its name too to something fancy like a terrine!

This is served at room temperature or chilled, fantastic for picnics and leftovers are great in sandwiches!

Serves 8.

Ingredients

450g tin of red salmon, skin and fat discarded

300g smoked salmon, cut into thin strips

75g fresh gluten free breadcrumbs

5 eggs, beaten

zest of 1 lemon

1 tablespoon fresh chopped parsley

freshly ground pepper

50g butter

Method

In a large bowl combine all of the ingredients except the butter.

In a heat proof pudding bowl, melt the butter in a microwave. Swirl the butter around the bowl to grease it and pour the excess butter into the salmon mix, stir well.

Spoon the salmon mix into the greased bowl.

Cover with foil and tie with a piece of string to seal it.

Take a pan with a lid and fill it a third deep with water, pop the pudding bowl in and bring up to the boil.

Simmer for 50-60minutes. Keep an eye on the water level and top up with freshly boiled water as needed.

Allow to cool and serve at room temperatures or chilled.

Sweet Corn Fritters

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These are the best corn fritters, using fresh corn they have a lovely crunch about them but the whipped egg whites make them as light as a feather.

Use your imagination with toppings salsa, guacamole, black beans, ham, cheese, smoked salmon, bean stew, chicken and salad, the list goes on!

Makes 12-14.

Ingredients

3 ears of sweet corn, shucked

3 spring onions, topped and tailed, finely sliced

1 large red chilli, deseeded and diced finely

2 teaspoons smoked paprika

1/2 teaspoon cayenne

50g gluten free breadcrumbs

2 limes, juiced

4 eggs, separated

2 teaspoons gluten free baking powder

Method

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

In a large bowl combine the sweet corn, spring onions, chilli, paprika, cayenne, gluten free breadcrumbs and lime juice.

Add the four egg yolks and combine very well.

In a separate large bowl, whisk the egg whites to stiff peaks.

Gently fold the egg whites into the sweet corn mixture.

Using a large spoon, spoon fritters onto the frying pan, do not over crowd.

Cook until the top looks set and then flip over and cook will medium brown.

Top with your favourite toppings and serve.

Smoked Salmon Kedgeree

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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.

Ingredients

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

Method

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.