Tag Archives: salmon

Salmon and Watercress Quiche

This quiche, for my sins, will always be known in our house as ‘on the floor quiche’. My first ever attempt at making a quiche – this recipe – was one week ago when, on completion, I took it outside to photograph it in the gorgeous dappled sunlight, and promptly dropped it all over patio floor! Bad language and wine ensued. Anyway, one week later, I tried again and this time successfully!

Why the reluctance until now to even give it a go? When I was growing up, quiche got really bad PR. I have no idea where the expression, “real men don’t each quiche” came from but it’s always been in the back of my mind. I also had a clear (but totally inaccurate) perception that quiche was bland, heavy, boring and frankly, tasteless, so why would I want to make that?! Turns out, that concept couldn’t be further from the truth. This quiche is light, the pastry is crisp and the filling is nothing short of delightful. I would definitely urge you to throw away any preconceptions you have on the quiche front and give this one a go!

Serves 6

What you need…

1 x 30 x 20cm rectangular tart tin or 1 x 25cm flan tin, either way, spring-form and lightly buttered with bottom lined with Bake O Glide or parchment paper.

1 x large baking sheet

for the pastry

200g plain flour, plus extra for dusting

A pinch of salt

100g chilled butter, cut into cubes

1 egg yolk, beaten

3 tablespoons ice-cold water

for the filling

A little rapeseed oil

3 salmon fillets

Juice of ½ a lemon

A good knob of butter

1 medium onion, finely sliced

200g new potatoes, cut into small cubes and parboiled

50g watercress, leaves picked and tough stalks discarded

2 tablespoons fresh dill, chopped

3 medium eggs, whisked

300ml double cream

Sea salt and black pepper

What to do…

Tip the flour, salt and butter into your food processor (fitted with the plastic blender) and whizz until the mixture resembles breadcrumbs. Add the egg yolk and water and pulse until the mixture comes together to form a dough. Tip out onto cling film, wrap it up and pop it in the fridge for 30 minutes.

Whilst your pastry is resting you can prepare the salmon and onions. Preheat your oven to 200°c / 400°f / gas 6 and pop in a baking sheet to warm up.

Grease a large piece of foil using the oil and place your salmon in the middle. Squeeze over the lemon juice, season with salt and pepper and scrunch the foil together to seal. Pop your salmon parcel onto the baking sheet in the oven and cook for 12 minutes. Remove and set aside to cool.

Melt the butter in a frying pan over a moderate heat, add the onion and cook to soften for 8 minutes. Remove from heat and set aside to cool.

Returning to your pastry: on a lightly floured surface, roll out the dough to about 3mm thick and line your tin with it. Trim off the rough edges, prick the base with a fork and pop back in the fridge for another 30 minutes (this will prevent shrinkage during the cooking process).

Take your pastry case out of the fridge, line with parchment paper and fill with baking beans. Pop it onto your hot baking sheet and bake in the oven for 20 minutes. Remove the paper and beans and return the case to the oven for a further 5 minutes – this will allow the pastry to dry out and prevent a soggy bottom!

Reduce the oven to 180°c / 350°f/ gas 4 and now it’s assembly time.

In a large jug, whisk together the cream and eggs. Season with salt and pepper and add the watercress and dill. Set aside for a mo.

In your pastry case, arrange onions so that they are evenly spread and top with the salmon and potatoes. Pour over the cream and egg mixture and pop into the oven on your hot baking sheet for 30 minutes or until the filling is just set and the top is turning golden brown.

Remove from oven and serve immediately, when it’s room temperature or cold – whichever is your preference – it’s just lovely! Great for a picnic or light lunch with salad.

Salmon & Watercress Quiche close up w

Inspired by…

Camilla Stephens, Higgidy

How easy…

Very easy, very relaxing. Just don’t drop it!

Red Pepper and Herb Salmon Fillets with Spiralized Vegetables

We eat a lot of salmon and I have a variety of different approaches to cooking it, all of which we love. But when I saw this dish being prepared on Mary Berry’s Foolproof Cooking first episode, I thought that it would make an interesting change. She served hers with spiralized vegetables, which also fired my imagination, and the necessary spiralizer was duly ordered that night! The vegetables are a nice change (and might make for easier persuasion with little ones given their presentation) and the fish was quite delicious and stupendously easy – a great family supper.

Serves 4

What you need…

1 x baking tray, lined with Bake O Glide or parchment paper

140g full fat cream cheese

20g Parmesan, finely grated

1 garlic clove, chopped

1 heaped tablespoon chives, chopped

4 chunky salmon fillets

Juice and grated zest of 1 lemon

1 handful fresh parsley, finely chopped

1 roasted red pepper from a jar, finely sliced

Sea salt and black pepper

for the spiralized vegetables

1 x spiralizer (I bought my online for £13)

2 large courgettes, topped and tailed

3 large carrots, topped, tailed and peeled

Juice and grated zest of 1 lemon

1 tablespoon parsley

Sea salt and black pepper

What to do…

Preheat oven to 200c / 400f / gas 6.

In a bowl, mix together the cream cheese, Parmesan, garlic, chives, salt and pepper.

Pop the salmon fillets onto your baking tray and then season with salt and pepper. Spread over the cream cheese mixture equally over each fillet.

In a small bowl, mix together the lemon zest and parsley and then sprinkle over the fillets. Arrange the red pepper slices in an ‘X’ over the top of the salmon fillets.

Pop in the oven and cook for 15 – 20 minutes or until the salmon is cooked through. Put one fillet on each serving plate.

Meanwhile, feed each of your vegetables through the spiralizer, adopting a ‘pencil-sharpening’ action to produce long spaghetti-like strands.

Pour the oil into a wok or deep frying pan on a moderate heat. Tip in your vegetable strands, season with salt and pepper and stir-fry for 5 minutes. Stir in the lemon zest and parsley and divide onto each serving plate with the fish.

Squeeze the lemon juice over the fish and vegetables and serve your red pepper and herb salmon fillets with spiralized vegetables: light, delightful and quite a different turn on cooking salmon. Enjoy!

Tips…

I use Waitrose Cooks’ Ingredients frozen, chopped garlic and just shake in a rough amount rather than peeling and chopping garlic cloves – it’s the little things that make life easier!

I’m rubbish at chopping herbs, so instead use a clean pair of sharp kitchen scissors – works a treat.

When you choose your carrots and courgettes, make sure they are big, fat ones – they work much better with the spiralizer.

Inspired by…

Mary Berry, Foolproof Cooking

How easy…

Really simple and hardly any clearing up

 

 

Two-Ways Salmon Pasta with Basil and Lemon

This is a lovely pasta dish that is simultaneously light but comforting, zesty and fresh but soothing on the stomach. It comes from a book published in the early 1990s by the wonderful Keith Floyd called ‘Floyd on Hangovers’ – a witty little tome that contains advice on detoxing and a selection of recipes for the day after the night before! Having never suffered a hangover (I know, I’m sorry!) I’m not sure why I was bought the book and have since mislaid it, but I’ve been doing this version of one of his recipes for years. It seems a fitting one for New Year’s Day, I thought, although we enjoy it throughout the year.

As delicious as it is, I feel that on this occasion that I should share some of the nutritional benefits (and the reasons why the recipe was in the book, I guess). Both salmon and basil have anti-oxidant qualities, with the former offering omega 3 and vitamins D and B12 and the latter providing vitamins A, K, C, magnesium, iron, potassium and calcium (who knew?!!!!) and from lemon of course, vitamin c. So there’s a real ‘feel-good’ aspect to this one – great kick off for the New Year!

Serves 2

What you need…

A splash olive oil

2 salmon fillets

2 lemons

120g smoked salmon

Sea salt and black pepper for seasoning

2 good handfuls of basil, torn

Pasta of your choice (I prefer gluten-free)

What to do…

Preheat the oven to 200°c / 400°f / gas 6.

Rub olive oil all over a piece of foil and pop the salmon fillets in it. Squeeze half a lemon over the fish, season and then make the foil into a loose parcel. Pop in the oven for 10-15 minutes or until the fish is cooked al dente.

Bring a pan of salted water to the boil and pop in your pasta according to the packaging instructions – mine normally takes about 12 minutes.

In another large saucepan, squeeze into it the juice of 1½ lemon plus some sea salt and loads of roughly ground black pepper. Roughly tear up the smoked salmon into bite-sized pieces and arrange around the top edges of the saucepan – some will drop into the lemon juice – no worries. Using a fork, remove the skin from the oven-baked salmon and flake the fish into chunks, tipping them into the saucepan as you do. Throw the basil in over the top.

When your pasta is cooked, turn on the heat under the saucepan with all the ingredients in to moderate. Drain the pasta and tip into the salmon, basil, lemon juice mixture. Splash in a little olive oil and then mix everything together, incorporating the salmon from the edges of the saucepan evenly throughout.

Then, simply serve and enjoy your lovely, fresh, enlivening and gentle two-ways salmon pasta with basil and lemon!

Inspired by…

Keith Floyd, Floyd on Hangovers

How easy…

Very, very easy. A good one for a mid- eek supper