Use a pizza base to create these little canapé-style nibbles with mascarpone, fish, red onion, dill and capers
- 2 x 150g ready-made thin pizza bases (we used Napolina)
- 100g mascarpone
- 120g pack smoked salmon trimmings
- 1 small red onion, very finely chopped
- a few dill sprigs, snipped
- 2 tsp small caper
MethodSeason the mascarpone and spread onto the bases.
- 140g mayonnaise
- 3 tbsp wholegrain mustard
- zest 1 lemon, plus 1 tbsp juice
- small bunch dill, finely chopped
- 2 x long flat loaves of bread (we used long ciabatta)
- 4 fillets hot-smoked salmon (about 320g), skin removed and flaked
- 2 tbsp small caper, rinsed
- 1 small cucumber, thinly sliced
- 100g radish, thinly sliced
- 2 large handfuls rocket, watercress or pea shoots
- Mix the mayo, mustard, lemon zest, dill and some seasoning in a bowl. Split the loaves in half lengthways and scoop out a little of the bread from the base of each loaf, giving you a hollow to fill.
- Spread the mustardy mayo over the bread. Toss the flaked salmon with the lemon juice and capers, and divide between the loaves, filling the hollow base of each. Top with cucumber, radish and salad leaves, then press the lid on top.
- Wrap each loaf in baking parchment, tie with string to secure, then place on a tray in the fridge. Weigh the loaves down by placing a chopping board and a few heavy cans on top. Leave for at least 2 hrs, or for up to 1 day before eating – this will press the loaves, making them easier to transport and eat. Pack into cool bags and slice into sandwiches when you are ready to eat.
- 1 tbsp white wine vinegar
- 4 of the freshest eggs you can get
- 300g spinach
- 25g butter, for frying and spreading
- 2 muffins, split
- 4 long slices good-quality smoked salmon
- 2 egg yolks
- 140g butter, melted
- juice ½ lemon
- pinch cayenne pepper
- To make the hollandaise, sit a large bowl over a pan of hot water and whisk the egg yolks with 2 tbsp hot water. Gradually add the melted butter (without adding the milky liquid at the bottom) until it has all been incorporated. Whisk in the lemon juice and season with the cayenne pepper and salt to taste, then set aside.
- Heat a shallow pan of water with the vinegar but no salt until gently boiling, then poach the eggs for 2 mins. Remove with a slotted spoon and cool in cold water.
- Fry the spinach in a wok with a knob of butter until wilted, then drain and season.
- To serve, heat the grill to high. Lay the muffins on a flat roasting tray, cut-side up, then toast until brown. Butter the muffins lightly, then top each with a ruffle of smoked salmon. Divide the spinach between the muffins, leaving a slight dip in the middle to sit the eggs in. Spoon a quarter of the sauce over each egg, then return the tray under the grill to brown for a min. Serve immediately.
- about 16 salad or new potatoes - longer ones work best (I used Pink Fir Apple)
- 2 x 150g packs smoked salmon slices (or about 16 slices)
- 150ml pot soured cream
- 1 tbsp Dijon mustard
- 1 tbsp caster sugar
- 6 tbsp olive oil (I used half extra virgin, half mild)
- 2 tbsp white wine vinegar
- ½ a 20g bunch dill, leaves well chopped
- Boil the potatoes in their skins for 15 mins until tender, then drain and cool. Meanwhile, whisk all the sauce ingredients together, except the dill. Cut each piece of salmon in half to make two long strips.
- Halve the potatoes slightly on a diagonal, then wrap a piece of smoked salmon around each piece and place onto a platter. If you want to add salt, go easy, as the salmon is highly seasoned. Scatter with pepper, a squeeze of lemon and a few dill fronds. Give the sauce a quick whisk, add the chopped dill, season to taste, then pour into a dipping bowl. Scoop the soured cream into another. To eat, dip the potatoes into the cream, then spoon over a little sauce.