1、Poached eggs with smoked salmon and bubble & squeak

Create a potato hash with a difference. The addition of cabbage ramps up the texture and nutrition, and swap bacon for leaner fish

Poached eggs with smoked salmon and bubble & squeak recipe

Ingredients

  • 1 tbsp rapeseed oil
  • 140g white cabbage, finely chopped
  • 2 spring onions, finely sliced
  • 300g whole new potato
  • 1 tbsp snipped chives
  • 2 medium eggs, at room temperature
  • 75g smoked salmon

Method

  • Heat the oil in a non-stick frying pan or wok. Sweat the cabbage and the spring onions in the pan for a couple of mins. Meanwhile, chop and squash the potatoes roughly, then add to the pan along with the chives. Cook for 4-5 mins, flip it over (don’t worry if it breaks) and cook for a further 4-5 mins.
  • Meanwhile, bring a small pan of water to a rolling boil, then reduce the heat so it is just simmering. Crack the eggs into the pan and simmer for about 3 mins until the whites are cooked and the yolk is just beginning to set. Remove with a slotted spoon and drain on kitchen paper.
  • To serve, divide the bubble & squeak between 2 plates, place the smoked salmon and poached eggs on top and grind over a little black pepper, to taste.

  • https://www.truecookbook.com/recipe/poached-eggs-with-smoked-salmon-and-bubble-squeak-9218/

    2、Dill scones with smoked salmon & cucumber relish

    Savoury scones are a great alternative to burger buns or bagels
    Dill scones with smoked salmon & cucumber relish recipe

    Ingredients

    • 200g plain flour, plus extra for dusting
    • 200g wholemeal plain flour
    • 1 tsp bicarbonate of soda
    • 20g pack dill, half finely chopped
    • 50g unsalted butter, very cold and cut into cubes
    • 300ml milk, warmed, plus extra for brushing
    • 1 tsp poppy seeds
    • 200g pack smoked salmon slices and 300g pack soft cheese, to serve
    • 1 tbsp caster sugar
    • 100ml rice wine vinegar
    • 1 large cucumber, peeled
    • half red onion, very thinly sliced
    • 1 mild red chilli, deseeded and finely chopped (optional)

    Method

    1. For the scones, heat oven to 230C/210C fan/gas 8 and lightly flour a baking sheet. Mix the flours, bicarb, chopped dill and 1 tsp fine salt in a large bowl, then rub in the butter until it disappears. Tip in the milk and stir briefly to a sticky dough.
    2. Scrape the dough onto a floured surface, dust the dough and your hands with more flour, then fold the dough over 2-3 times to smooth a little. Pat into a 4cm-deep round. Use a 7cm cutter to stamp out scones (see tip, below). Press trimmings together and repeat. Brush with milk, scatter with poppy seeds, then bake for 15-18 mins or until golden and well risen. Cool on a rack. As with all scones, these are best eaten on the day.
    3. For the pickle, stir sugar into vinegar until dissolved. Halve and deseed the cucumber, slice thickly, then toss with the vinegar, onion and chilli. Leave for at least 15 mins in the fridge. Can be made up to 24 hrs ahead. When ready to serve, tear remaining dill over the relish. Split scones, spread with soft cheese and top with a ribbon of salmon and a little relish.

    3、Eggs Benedict with smoked salmon & chives

    Get your poaching technique honed and serve up this brunch classic- it's easily-doubled to feed a family or crowd
    Eggs Benedict with smoked salmon & chives recipe

    Ingredients

    Method

    1. First make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
    2. To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
    3. Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.

    4、Garden leaves with smoked salmon & cheat's blinis

    Give your guests a fresh, light start to a dinner party meal with this glamorous, seasonal starter
    Garden leaves with smoked salmon & cheat

    Ingredients

    Method

    1. For the blini mix, tip the flour into a bowl, then season. Make a well in the middle, then add the egg yolk and half the milk. Whisk until smooth, gradually add the rest of the milk, then the butter and chives. Whisk the egg whites until starting to stiffen, then fold into the batter. To cook, lightly grease a frying pan, then sizzle spoonfuls for 2-3 mins on each side until golden, flipping them over when bubbling. Set aside and keep warm.
    2. Make a dressing in a large bowl with the mustard, vinegar and olive oil. Add the leaves, then toss. Serve the salad, salmon and blinis with some beetroot on the side.

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