Smoked salmon bake
Can you think of a better way to celebrate St Andrew’s day than feasting on Scottish Salmon, after all St Andrew himself was a fisherman. We live in a country blessed with an incredible natural larder of outstanding food, produced by some very outstanding farmers and producers, so why not cook your St Andrew’s day meal with some of the finest ingredients available. Throughout the country and indeed the world, people will be gathering to celebrate the day and many menu’s will feature top quality Scottish Salmon, beef and lamb.
If you’ve been reading my recent posts, you’ll see that I teamed up with Scottish Salmon Producers Organisation and Marine Harvest to learn more about how we produce the wonderful quality salmon that is one of Scotland’s top exports.
Salmon can make a great centre piece for a special meal, but it’s also ideal for casual dining and easy midweek meals. I’ve chosen this Smoked salmon bake as the family’s St Andrew’s Day meal, mainly as I want to encourage you to include more salmon in their weekly meals. You’ll find that both salmon and smoked salmon are very reasonably priced and it can be cooked in a variety of ways with lots of different flavours.
This dish is very quick and easy to make and will make a great family meal.
Smoked salmon bake, a quick and easy family meal for any day of the week.
- 2 large potatoes, peeled and chopped into a small dice
- 375g smoked salmon, chopped into bite size pieces Use salmon fillets or hot smoked salmon if you prefer.
- 4 spring onions finely sliced
- 50g fresh or frozen peas
- 200 g low fat creme fraiche
- 2 tbsp milk
- 1-2 tbsp chopped parsley or dill
- 30 g breadcrumbs
- 30 g grated Scottish cheddar Isle of Mull works well
- Salt and freshly ground black pepper
- Pre heat the oven to 190C/ 170 fan Gas 5. Par boil the diced potato in salted water until it is soft but not completely cooked. Drain and leave to cool.
- In a large bowl, gently mix together the salmon, cooked potatoes, spring onions, peas, parsley or dill, creme fraiche and milk.
- Season with salt and pepper and pour into a medium sized oven proof dish. Mix the breadcrumbs and cheese together and sprinkle across the top to cover the fish mixture.
- Cook in the pre heated oven for 20 minutes until piping hot and the topping is golden brown.
- If you want to serve some extra vegetables, broccoli works well as a side.
For further information about the St Andrew’s day and Scotland’s winter festivals, have a look at ‘What’s on Scotland’ on the scotland.org website