St Andrew’s Day – Healthy Salmon Bake

St Andrew’s day is a wonderful day to celebrate our Scottish culture and central to many of Scotland’s and indeed worldwide celebrations will be the food.

St Andrew’s Day Food

Unlike Burns night where haggis is the star of the show; St Andrew’s day isn’t associated with any particular food, but, there’s no shortage of fresh seasonal produce to chose from. Alongside many of Scotland’s traditional offerings like Scotch beef and lamb, there’s a magnificent selection of fresh seasonal produce to chose from. Game is plentiful and I recently heard legendary chef, Albert Roux encourage young chefs to make more use of this including Scotland’s mountain hare.

With St Andrew being a fisherman it seems appropriate to celebrate the day with seafood and one of the nations finest foods – Scotland’s king of fish – Scottish salmon.

But, if like me, your day is busy, then a healthy meal that can be on the table in a very short time is ideal. This simple smoked salmon bake is packed full of flavour and some of the prep can be done in advance. The recipe will also work well with salmon fillets or hot smoked salmon.

Smoked Salmon Bake

Perfect after a busy day.

Smoked salmon bake

Print Recipe

This all in one salmon bake is quick and easy and a great way of getting the family to eat more fish and vegetables.

• CourseMain Dish

Servings	Prep Time
4	15 minutes

Cook Time

20 mins

Servings Prep Time 4 15 minutes

Cook Time 20 mins

Smoked salmon bake Print Recipe This all in one salmon bake is quick and easy and a great way of getting the family to eat more fish and vegetables. CourseMain Dish Servings Prep Time 4 15 minutes Cook Time 20 mins Servings Prep Time 4 15 minutes Cook Time 20 mins

Ingredients

• 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

Servings:

Instructions

1. 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.
2. In a large bowl, gently mix together the salmon, cooked potatoes, spring onions, peas, parsley or dill, creme fraiche and milk.
3. 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.
4. Cook in the pre heated oven for 20 minutes until piping hot and the topping is golden brown.
5. If you want to serve some extra vegetables, broccoli works well as a side.

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