Honey Roast Salmon Linguine

Ingredients <Serves 2-3>

  • 1 Steak Honey Roast Salmon
  • Linguine
  • ½ tub Philadelphia with Garlic and Herbs

Method

  • In a large pan boil the linguine in some salted water
  • Once cooked drain and return the pasta to the pan
  • Over a low heat melt the cheese and then flake in the salmon
  • Give it a good stir to ensure even coverage
  • Serve!

Paella

Ingredients

  • 500g Fish Pie Mix
  • Onion Chopped
  • Chorizo
  • Handful of mussels
  • Garlic clove crushed
  • Rice
  • Chicken stock
  • Peas
  • 1 tsp Turmeric
  • 1 tsp curry powder

Method

  • Fry off the garlic, chorizo and onions until the onions are soft, add the turmeric and curry powder and give it a good stir.
  • Next add the rice and chicken stock, give it a good stir and simmer until the rice is cooked
  • Finally add the fish pie mix and mussels and cook until the fish turn opaque and the mussels open, season well and serve in warm bowls

Tomato Sauce

Ingredients

  • 1 tin chopped tomatoes
  • ½ red onion chopped
  • 1 clove crushed garlic
  • 2 tbsp tomato ketchup
  • 1 teaspoon tomato puree
  • Salt and pepper
  • Splash Worcester sauce
  • Splash balsamic
  • ½ glass red wine
  • Pinch smoked paprika
  • Glug sweet chilli sauce (optional)

Method

  • Gently fry off the onion with the garlic then add the rest of the ingredients
  • Bring to the boil
  • Simmer the sauce for around ten minutes or until it has reduced by half
  • Serve

Orange and Soy Marinated Tuna Steaks

Ingredients

  • 2 Tuna Steaks
  • ¼ cup Orange Juice
  • ¼ cup Soy Sauce
  • 1 Spring Onion chopped
  • 1 Clove crushed Garlic
  • Tsp Parsley

Method

  • First off mix of the marinade ingredients together in a bowl
  • Once they’re mixed add the tuna steak and leave to marinate for around 6 hours or overnight the longer the better!
  • Once the steaks have finished marinating fry them off in a very hot pan and serve with noodles or rice or whatever you fancy!

Squid Ink Tagliatelle with Scallops and Garlic Sauce

Ingredients

  • 300g Plain Flour
  • 2 sachets Squid Ink
  • 3 eggs
  • 6 scallops
  • 2 cloves crushed garlic
  • 2 tbsp butter
  • 1 tsp dried basil
  • 2 tsp dried oregano

 

Method

  • For the pasta, in a bowl mix together the eggs flour and squid ink until they form a dough, once the mix has come together remove from the bowl and knead the dough for around 15 minutes. Then leave to rest in the fridge for at least half an hour.
  • Once the dough has rested roll out until thin then cut into long thin strips (if you have a pasta machine use it).  Then cook the pasta in some salted water for around 2-3 minutes.
  • Drain the pasta and leave to one side, next in a small pan heat a little oil and sear the scallops on either side until just cooked.
  • In another pan melt the butter add the basil and oregano and a little seasoning and mix.
  • To serve make a bed of the pasta top with the scallops and pour over the sauce, finish with a little chopped parsley and dive in!

Honey Roast Smoked Salmon and Egg Wrap

Ingredients

  • 1 Honey Roast Smoked Salmon fillet (Flaked)
  • 2 hard boiled eggs
  • 3-4 baby gem lettuce leaves
  • 2 tbsp tartar sauce
  • 2 tortilla wraps

Method

  • lay out your wraps and spread it with the tartar sauce
  • on one side lay out your lettuce and then layer the egg and salmon
  • roll up your wrap and enjoy
    • if you’re going to eat it later, wrap it tin foil and twist the ends this will keep everything tightly wrapped and ready to go

Soy Glazed Tuna Steaks

Ingredients

  • 50ml soy sauce
  • 4 tbsp soft brown sugar
  • 1 garlic clove
  • ½ tsp sesame oil
  • 4 tuna steaks
  • 4 bunches of pak choi, halved
  • 2  lime, halved
  • oil
  • 2 spring onions, thinly sliced diagonally
  • 1 tbsp sesame seeds , toasted

Method

  1. Put the soy sauce and brown sugar in a small saucepan over a medium heat and stir until the sugar dissolves. Add the garlic and sesame oil, remove from the heat and cool. Cover the tuna steaks with the marinade and leave for 1 hour.
  2. Barbecue/ dry fry the tuna steaks for 1 minute each side for rare, 2 for medium, basting constantly with the marinade, until charred and sticky on the outside.
  3. Barbecue/ dry fry the pak choi halves cut-side down for 2 minutes. Put in a bowl and squeeze over lime juice and a little oil and scatter with spring onions and sesame seeds. Serve with the tuna.

Smoked Salmon Pate

Ingredients

  • 1 Steak Hot Smoked Salmon
  • 2 tbsp Crème Fraîche
  • Zest ¼ Lemon
  • 1 tsp Dried Parsley
  • Salt and Pepper

Method

  • Blend together all of the ingredients until you gte you desired pate consistency, serve of some melba toast and enjoy!

Smoked Mackerel Pate

This smoked mackerel pate is just the thing.  It takes around 15 minutes to prepare and can be stored in the fridge until you need it, what could be simpler?

Ingredients

  • 250g smoked mackerel , skin and bones removed, flaked
  • 200g cream cheese
  • 1 lemon , zested and juiced
  • 1-2 tbsp creamed horseradish , to taste (or mayonnaise)
  • parsley and chives chopped to make 2 tbsp each
  • Melba toast or slices of toasted brioche to serve

Method

  • Put the smoked mackerel, cheese, lemon juice and zest in a food processor and whizz until blended.
  • Stir in the herbs and horseradish. Chill until ready to serve.
Source: http://www.bbcgoodfood.com/recipes/4896/smoked-mackerel-lemon-and-herb-pt 

Smoked Salmon Eggs Benedict Made Easy…

Smoked Salmon Eggs Benedict Made Easy…

 Eggs Benedict

 

 

 

 

 

 

Ingredients (Serves 4)

  • 100g Smoked Salmon
  • 1 Potts Hollandaise Sauce
  • 2 English Muffins
  • 4 Eggs

Method

  • Cut each muffin in half and then lightly toast on either side
  • Divide the salmon amongst the four muffin halves, and in a pan warm through the hollandaise sauce
  • Next, in a pan of boiling water poach the eggs flavoured with some vinegar, once cooked remove the eggs and place them on top of the salmon and muffins.  Cover with the hollandaise and serve!

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