Smoked Salmon & Scrambled Eggs with Sourdough Bread

Smoked Salmon and Sliced Avocado with a Light French Dressing

Smoked Salmon on Warm Blinis with Crème Fraiche on a Bed of Rocket

Smoked Salmon & Peas with Spaghetti

Hot Roasted Salmon Kedgeree

Grilled Salmon with Delicious New Potatoes & Green Beans

Smoked Salmon & Scrambled Eggs with Toasted Sourdough Bread

Serves 2 for breakfast.

200 grams smoked salmon sliced into small strips
4 free range large eggs
1 tablespoon crème fraiche
25 grams ice cold butter cut into small cubes
4 slices sourdough bread toasted
Freshly ground black pepper

Break the eggs into a cold non-stick saucepan. Add half the butter and using a wooden spatula stir the eggs constantly to combine. When the eggs begin to set add the remaining butter. After about 2 minutes when the mixture is beginning to reset, add the smoked salmon. The eggs should take about 5 minutes to scramble. Leave them soft and lumpy and don’t let them get too hot.
Add the crème fraiche stir, season and serve on the hot toast.

Break out that bottle of champagne for the very special occasion!!

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Smoked Salmon & Sliced Avocado with a Light French Dressing

Serves 4 as a starter

350 grams sliced smoked salmon
2 ripe avocados (preferably Hass, they are easier to peel)
150ml white wine vinegar
80grams Dijon mustard
600ml sunflower oil
1gram freshly ground black pepper
4 grams sea salt

For the dressing: Whisk the mustard, vinegar salt & pepper together. Slowly pour in the oil and whisk until emulsified.

Cut the avocados in half, remove the stone and peel. Slice on a mandolin (if you own one) and place on a plate in a fan shape. Lay the smoked salmon slices on top and pour over the dressing. Finish with a few turns of the pepper mill and serve.

This makes plenty of dressing that you can keep in the fridge for 2 weeks.

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Smoked Salmon on Warm Blinis with Crème Fraiche on a Bed of Rocket

Serves 4 as a starter.

300 grams sliced smoked salmon
1 pack ready baked blinis
A tub of crème fraiche
1 bag prepared rocket leaves
Freshly ground black pepper

Simply place the blinis in the oven or under a warm grill. Slice the smoked salmon into strips; spread a little crème fraiche on each blini. Lay the smoked salmon on top, add a teaspoon of crème fraich on top to dress. Place the blinis onto a bed of fresh rocket leaves. Grind on a little fresh black pepper and serve!

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Smoked Salmon & Peas with Spaghetti & Fresh Basil

Serves 4 as a main course.

400 grams smoked salmon
500 grams fresh (or dried) spaghetti
250 grams fresh or frozen de-frosted petit pois
284 ml pot of fresh double cream
A large handful of chopped fresh basil
Freshly ground black pepper
A little freshly grated nutmeg

Put the spaghetti on to boil
Roughly chop the smoked salmon into strips. Cook the peas.
Warm a non-stick saucepan over a low heat and when hot add the smoked salmon and cook until pale and warm. Add the cooked peas to the pan, pour in the fresh cream and add the chopped basil. Cook for a further couple of minutes until hot, being careful not to reduce the cream too far. Grate a little nutmeg & black pepper on top, pour over the cooked spaghetti mix well and serve!

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Roasted Salmon Kedgeree

Serves 4 as a main course.

500 grams Goldstein Roasted Salmon - flaked
250 grams basmati rice
4 eggs hard-boiled & quartered
115 grams of butter or 2 tablespoons olive oil
1 onion chopped or a few spring onions
I garlic clove finely chopped
Juice of 1 lemon
Sea salt & freshly ground pepper
A good handful of chopped parsley or coriander
4 lemon wedges

2 teaspoons curry powder
2 tablespoons double cream

Cook the rice.
Heat the oil or butter in a large frying pan over a low heat, add the onions and garlic and fry gently for about 5 minutes without colouring until soft. Add the curry powder, if using, and cook for a further 2 minutes. Add the juice of 1 lemon.
Add the flaked roasted salmon, cooked rice and cream, if using, and heat through gently until hot.
Serve in individual bowls, add the quartered eggs, sprinkle the parsley/coriander on top add a lemon wedge and serve.

Delicious with a fresh green salad!

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Grilled Salmon with Delicious New Potatoes & Green Beans

Serves 4 as a main course.

4 x 200 gram fillets fresh salmon
400 grams new potatoes (Jersey Royals if in season)!
200 grams fresh green beans
100 grams slightly salted butter
Freshly ground black pepper & sea salt

Peel or scrub the potatoes (if Jerseys). Boil a large pan of slightly salted water, when boiling add the potatoes, bring back to the boil and simmer for 20-25 minutes.
While these are cooking, pre-heat a grill. Put a good couple of knobs of butter on each salmon fillet and add a few grinds of black pepper. Place under the hot grill and cook on one side only for 8-10 minutes until opaque. Do not overcook as the fish will lose its’ succulence.
While cooking boil the green beans in slightly salted water for 4 minutes.
Drain the potatoes add a couple of tablespoons of butter. Drain the beans and serve with the cooked salmon.


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