Create a potato hash with a difference. The addition of cabbage ramps up the texture and nutrition, and swap bacon for leaner fish
- 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
- 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)
- 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.
- 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.
- 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.
- 4 eggs
- 2 tbsp white wine vinegar
- 2 English muffins, halved
- a little butter, for spreading
- 8 slices smoked salmon
- chopped chives, to serve
- 2 tsp lemon juice
- 2 tsp white wine vinegar
- 3 egg yolks
- 125g unsalted butter, diced
- 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.
- 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.
- 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.
- 1 tbsp wholegrain mustard
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- 100g mixed garden leaves
- 200g pack smoked salmon
- 3 cooked beetroot, finely diced
- 100g plain flour
- 1 egg, separated
- 150ml milk
- 25g butter, melted
- bunch chives, snipped
- sunflower oil, for cooking
- 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.
- 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.