igh heat. Add onion; season with salt and pepper. Cook until
ustard in a small bowl. With a whisk, gradually beat in
ender. Stir into sauce, along with pasta, capers, lemon juice and
Whisk together eggs, Parmesan and chives. Season to taste.
Heat a nonstick frying pan over high heat. Brush a heat-resistant 3 inch heart-shaped cutter or mold with butter. Place in pan and fill with egg mixture. Cook for 1-2 mins, until firm. Transfer to a plate and repeat with remaining mixture.
Serve topped with smoked salmon, sour cream and dill.
ender. Drain well and mash with 1 tbsp cream.
Transfer
he onion until softened. Sprinkle with the flour and cook for
Combine eggs, milk and herbs in a shallow bowl. Season to taste and whisk well.
Heat butter in a frying pan on medium. Dip each piece of ciabatta in egg mixture for a few seconds on each side.
When butter is foaming, cook ciabatta for 2-3 mins on each side, until golden. Drain on paper towels.
Serve topped with smoked salmon and sour cream. Sprinkle with extra chives and accompany with spinach.
dium-high heat.
Sprinkle salmon with salt and pepper. Rub
Prepare pancake mix following package instructions. Add vegetables, cheese and lemon juice. Season. Heat oil in a large frying pan over medium heat. Cook 4 pancakes for 1-2 mins, until bubbles appear on surface. Flip over and cook for 1-2 mins. Keep warm while cooking remaining pancakes.
To make cumin-mint yogurt, combine yogurt with mint and cumin.
Serve fritters with smoked salmon, cumin-mint yogurt and arugula.
Sift together flour and baking soda into a large bowl. Gradually whisk in milk and egg until smooth. Fold in corn, zucchini and green onions. Season. Let rest for 15 mins.
Heat a large, greased frying pan over medium heat. Working in batches, spoon tablespoonfuls of batter into pan and cook for 1-2 mins, until bubbles appear on surface. Flip over and cook for 1 min.
Top with smoked salmon, sour cream and cilantro.
bowl. Top the frittata with smoked salmon, spinach and the horseradish
Combine sweet potato, shallots, chard, zucchini, egg and flour in a large bowl. Divide into 4 equal portions.
Heat oil in a large nonstick frying pan over medium heat. Cook rosti for 4 mins per side, flattening slightly, or until golden brown and cooked through.
Serve rosti topped with smoked salmon, sour cream and dill.
Cook pasta in boiling, salted water until almost tender. Add peas and cook until pasta is al dente. Drain.
Meanwhile, heat oil in a frying pan. Add garlic, lemon zest and green onions. Cook, stirring, until fragrant. Add hot pasta and peas along with smoked salmon, chives and lemon juice and toss to combine. Season.
Preheat oven to 400\u00b0F Place salmon fillets on a foil-lined sheet pan. Brush with 1/2 of teriyaki sauce and sprinkle with sesame seeds. Bake 20 minutes.
Meanwhile, cook pasta according to package directions; drain well.
Combine pasta with remaining teriyaki sauce and all ingredients except salmon. Portion out into 4 bowls and top with sesame salmon.
ouldn't let me put \"salmon skin only\" but it is
ver medium heat. Add the salmon, leek, onion, and garlic, and
uckwheat flour and sugar; cover with a towel. Let rise in
pre heat oven to gas 4,350f ,180c.
make a pocket in the chicken breasts and stuff with smoked salmon leaving a little of the salmon left over for the sauce.
place in a ovenproof dish.
fry onions in oil until golden,then add red pepper and cook for a further minute.
add soup ,water, remainding salmon and sweetcorn and mix well.
pour over the chicken .
after 20 mins cooking in oven give the sauce a stir and baste chicken breasts with the sauce, cook for further 20 mins and serve.
ilk.
Mix the ricotta with the garlic, parsley, pepper, and
Melt butter in a heavy pot.
Add fennel, leek and fennel seeds until softened, about 8 minutes.
Add potatoes and 5 cups stock.
Bring to boil, lower to simmer and cook 12-15 minutes.
Remove from heat and use an immersion blender to blend everything. (Alternately, you can add the soup to a blender in batches and return to the pot).
Thin with extra stock if needed.
Pour into bowls, garnish with smoked salmon and fennel fronds.