A Wee Pinch of Sugar

My Ideas, My inspirations, My food

Salmon and Smoked Salmon Lasagne

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With salmon being so versatile, I’m always on the lookout for new ideas for this fantastic fish. I  use it regularly in pasta dishes but one I’ve never used salmon for, is lasagne. Of course there’s no reason not to as it marries so well with all the ingredients and flavours of this Italian favourite.

Salmon

This recipe was given to me by Jane Dunbar from Kintyre Smokehouse and it’s a favourite with customers at the company’s shop in Campbeltown. It’s reasonably quick to make and can also be made ahead and frozen. Jane suggests reducing the cooking time to 30 minutes if making to freeze.

Salmon and smoked salmon lasagne

salmon
Salmon and Smoked Salmon Lasagne
Print Recipe
This salmon lasagne makes a really good healthy meal for all the family.
Servings
8
Cook Time
40 minutes
Servings
8
Cook Time
40 minutes
salmon
Salmon and Smoked Salmon Lasagne
Print Recipe
This salmon lasagne makes a really good healthy meal for all the family.
Servings
8
Cook Time
40 minutes
Servings
8
Cook Time
40 minutes
Ingredients
Sauce
Servings:
Instructions
  1. Pre-heat the oven 200c/180 fan Gas 6. Lightly oil an oven proof casserole. Jane uses a 30cm x 20cm x 10cm
  2. Heat the oil in a pan and saute the onions, garlic and leek until soft. Set aside.
  3. Saute the spinach until soft, transfer to a colander and set aside to allow any moisture to drain.
White Sauce
  1. To make the sauce, melt the butter in a saucepan, whisk in the flour and stir for 2 minutes. Gradually add the milk, whisking all the time and continue cooking until the sauce has thickened. Crumble in the stock cube and mix well. Add the cheese, chopped parsley and dill. Add black pepper and salt if required.
To Assemble
  1. Cover the base with lasagne sheets, spread with half of the leek mixture and then add half of the salmon . Top with one-third of the white sauce. Repeat for a second layer, then add a final layer of lasagne, the sliced tomatoes, pour over the remaining white sauce and finish with the remaining grated cheese.
  2. Cook for 30-40 minutes or until golden and bubbly.
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Salmon

To Serve

I would serve this with a  green salad and crusty bread.

salmon

Jane and husband Archie McMillan are familiar faces at farmers markets in the west of Scotland and you can find more information about them and their top class products on the Kintyre Smokehouse website.

Pancake Day – Crepes with Potted Salmon

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Pancake Day

Pancake day – a day to use up the fatty food, eggs, milk and sugar before lent. Religion aside, the day is a day of fun for many with pancake tossing races taking place throughout the country. This year, I decided to ring the changes and make savoury pancakes although I’ve no doubt that the sweeter version will feature at some point during the day.

Dulse and herb crepes with potted smoked salmon.

These savoury crepes are incredibly easy to make and will make an ideal lunch. The potted salmon can be made ahead using either smoked salmon or the more robust hot smoked salmon.

Dulse and Herb Crepes

 

Pancake Recipe

2 large eggs. handful of parsley (as an lternative use a mix of herbs such as chives, dill, chervill). 110g plain flour. 1tbsp Mara Seaweed Dulse flakes. 275ml milk. 2 tbsp melted butter. Freshly ground black pepper.

Method. I used a food processor although the ingredients can easily be mixed together with a food mixer. Add the eggs and parsley to the food processor and whizz to mix and chop the parsley. Gradually add the remaining ingredients and process to ensure all the ingredients are mixed. Heat a small amount of butter in a crepe pan, then pour in about 3-4 tbsp of the batter, swirling the mixture around to ensure the base of the pan is covered.

Pancake Day

Cook for about 30 secs and then flip over and cook for a further 30 secs.

Pancake Day

Repeat until all the batter has been used. Stack using baking parchment between each crepe to prevent sticking together and cover with a tea towel to keep warm.

Potted salmon recipe

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1 tbsp melted butter
250g hot smoked salmon
100g smoked salmon
2 tbsp creme fraiche
Juice of 1 lemon
2 tbsp dill
Salt & freshly ground black pepper
For Serving.
Spinach leaves
Chopped spring onion
Method. Melt the butter in a small pan and set aside to cool. Add the hot smoked salmon, smoked salmon, creme fraiche, lemon juice, dill, 1 tbsp of the melted butter & seasoning to a food processor. Process on pulse mode until mixed but not completely smooth. Spoon into a serving dish and refrigerate until ready to use.
To serve. Fold each crepe in half and top one quarter with spinach leaves. Add a generous spoonful of the potted salmon and some chopped spring onion and fold to a quarter. Serve sprinkled with extra seaweed flakes and spring onions.
Thank you to Loch Fyne for supplying the Bradan Orach smoked salmon used in this recipe. Further information on Scottish Salmon can be found on the Scottish Salmon Producers Website.

 

 

 

 

 

 

 

Salmon with miso broth and noodles

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Salmon with miso broth and noodles

Cooking for one is something I enjoy doing as it gives me the chance to experiment with a few ingredients or even some leftovers. The freezer is usually well stocked with Scottish salmon from my regular Fishbox UK delivery; but like everyone in January, I’ve been using up all the food from the freezer and store cupboard. This salmon with miso broth and noodles is the result of one such cook up.

Salmon

Miso

Miso soup was a real saviour for me on a recent sailing trip in New Zealand.  The perfect antidote for a queasy stomach on a cold windy day with rough seas.  It’s since become a store cupboard staple and provided the ideal broth for this dish.

Salmon with miso broth and noodles

I used soba noodles as that’s what I had in the cupboard but the dish will work well with any noodles. The recipe gives quantities for one although it will be easily scaled up.  If you’re not keen on miso then chicken stock or vegetable stock will also work well.

Recipe

Salmon with miso broth and noodles
Salmon with miso broth and noodles
Print Recipe
I love a fish soup or chowder and this Asian inspiredsalmon and miso broth is one of the easiest to make. It's an ideal quick meal for one and also makes good use of a few leftovers.
Servings Prep Time
1 10 minutes
Cook Time
7-10 minutes
Servings Prep Time
1 10 minutes
Cook Time
7-10 minutes
Salmon with miso broth and noodles
Salmon with miso broth and noodles
Print Recipe
I love a fish soup or chowder and this Asian inspiredsalmon and miso broth is one of the easiest to make. It's an ideal quick meal for one and also makes good use of a few leftovers.
Servings Prep Time
1 10 minutes
Cook Time
7-10 minutes
Servings Prep Time
1 10 minutes
Cook Time
7-10 minutes
Ingredients
Servings:
Instructions
  1. Add 200 ml of boiling water to a pan and add the miso paste. Heat over a gentle heat to dissolve and add the soy sauce, rice wine, honey and lime juice. Add the noodles and cook according to the instructions on the packet. Udon noodles normally take around 7 minutes. Add the chopped coriander and mix well. add the salmon, soy sauce, spring onion, chilli and ginger - cook for 4-5 minutes or until salmon is cooked.
  2. In a separate frying pan, heat a tsp oil over a medium heat, add the salmon and cook for 5-6 mins, turning once. The ginger, garlic, chilli and spring onion can be added for 1-2 minutes - otherwise add straight into the miso broth with the other ingredients.
  3. Add the cooked noodle broth to a bowl, place the cooked the salmon on top sprinkle on the remaining spring onion Season with black pepper serve with additional lime wedges.
Recipe Notes

Check the finished dish before adding salt as the miso broth and soy sauce are both salty.

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Salmon with puy lentils and beetroot

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Salmon with puy lentils and beetroot

Salmon with Puy Lentils
 
This healthy and delicious salmon dish makes good use of seasonal British beetroot and the recipe easily doubles for a family meal. The marmalade and mustard add a real zing to the fish and the earthiness of the beetroot and puy lentils are perfect winter ingredients that make a great accompaniment for the salmon. For quickness I used a pack of ready to eat puy lentils but feel free to use dried if you have more time.

 Puy Lentils and Beetroot

Puy Lentils

If you’re short of time a pack of precooked – not pickled, will work well.

Recipe

Salmon with puy lentils and beetroot
Salmon with puy lentils and beetroot.
Print Recipe
This is a lovely winter salmon dish with earthy and sweet flavours from the puy lentils and beetroot. Use any type of beetroot and if your short of time the pre packed cooked beetroot (not pickled) will work fine. Puy lentils are also available pre cooked and are ideal for this recipe.
Servings Prep Time
2 people 10 minutes
Servings Prep Time
2 people 10 minutes
Salmon with puy lentils and beetroot
Salmon with puy lentils and beetroot.
Print Recipe
This is a lovely winter salmon dish with earthy and sweet flavours from the puy lentils and beetroot. Use any type of beetroot and if your short of time the pre packed cooked beetroot (not pickled) will work fine. Puy lentils are also available pre cooked and are ideal for this recipe.
Servings Prep Time
2 people 10 minutes
Servings Prep Time
2 people 10 minutes
Ingredients
Vegetables
Salmon
Servings: people
Instructions
  1. Preheat the oven to 200C/180 fan Gas 6
  2. Parr boil the beetroot with skins intact for 10. Do not fully cook as it will finish cooking in the oven with the salmon. When cool enough to handle remove the skin and chop into cubes. This can be done in advance
  3. Heat the oil in an oven proof pan, add the onion and cook for 1-2 minutes.
  4. Add the garlic and celery and continue cooking for 1-2 minutes.
  5. Add the chopped beetroot and cook for 3-4 minutes.
  6. Add the parsley and orange rind and mix well to ensure all the vegetables are well coated.
  7. Add the puy lentils and stock, season and mix well.
  8. Pop the salmon on top and place in the oven and cook for approximately 15 minutes or util the salmon is cooked.
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Salmon with puy lentils and beetroot

 

Smoked Salmon Crostinis – Festive Food

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Smoked Salmon Crostinis –  Perfect for festive pre dinner drinks

Smoked salmon crostinis are perfect along with festive pre dinner drinks and make great starters.   There’s a great choice available including hot smoked and a range of flavours including gin and whisky cured, all of which will add a special touch to Christmas canapes. Impress your guests with this selection of smoked salmon topped crostinis.

Salmon Canapes

Smoked Salmon Crostinis – Ideal for pre dinner drinks or starters

 Smoked Salmon  crostinis

Crostini are so easy to make and can be prepared in advance. They’ll also keep well in an airtight container for a few days, and will work well with a wide range of toppings. The crostini are made with small baguettes but I also find it handy to keep a few packs of ready to bake baguettes in the store cupboard over the festive period.

Crostini recipe. Pre Heat oven to 200C/180fan/Gas 6.   3 baguettes -(30cm baguettes make approximately 24 crostini). Rapeseed oil.

Slice the baguettes into thin slices about 4-5 cm. Brush both sides with rapeseed oil. Place on a baking sheet and bake for 10 mins or until golden and crispy. Cool on a wire rack and store in an airtight container until ready to use.

Toppings

A few simple toppings is all you need to make these tasty crostini and they are perfect for salmon canapes.  Make ahead to assemble when needed. Two 250g packs of smoked salmon will be sufficient to make the potted salmon and for placing on top of the crostini. Any leftovers can be used to make other canapes.  Smoked salmon trimmings which are usually more economical can also be used for the potted salmon.

Smoked salmon crostinis with beetroot and dill pate

250g beetroot cooked and peeled. Small bunch of dill. 3-4 tbsp creme fraiche. Small bunch of dill. Salt and freshly ground black pepper.

Place the beetroot, dill (reserve some sprigs for garnishing) and 3 tbsp of the creme fraiche in a food processor and blend until well combined but still with a thick consistency. Check the consistency and if needed add the remaining tbsp of creme fraiche. Add salt and freshly ground black pepper. Add a dollop of the beetroot pate to each crostini, top with a curl of smoked salmon and garnish with dill.

Potted smoked salmon crostinis with lemon and parsley

25g melted butter. 250g smoked salmon. 1 tbsp creme fraiche. Zest and juice of half a lemon – keep the zest for garnishing. Small handful of chopped parsley. Dried seaweed flakes. Salt and freshly ground black pepper.

Place all the ingredients in a food processor and process on pulse mode until blended but still retaining some of the salmon texture.  Spread the crostini with the salmon mixture and top with a curl of smoked salmon. Garnish with the lemon zest and a sprinkle of seaweed flakes if using.

Smoked salmon crostinis with sun-dried tomato pesto

2 tbsp pine nuts. 100g sun-dried tomatoes in oil, drained. 1 large garlic clove. Small bunch of basil – keep some of the smaller leaves for garnishing. 2 tbsp pecorino cheese, grated.  3 – 4 tbsp olive oil. Salt and freshly ground black pepper.

Heat a small  frying pan over a medium heat, add the pine nuts and toast until golden. Place the pine nuts, sun-dried tomatoes, garlic, basil, pecorino and 3 tbsp of olive oil to a food processor and whizz until combined but still with a good texture. If too thick add the remaining olive oil. Season with salt and freshly ground black pepper. Spread a small amount of pesto on each crostini, top with a curl smoked salmon and garnish with the remaining basil leaves.

 

Scottish Salmon Producers Organisation provided the salmon and a range of ingredients for these recipes. Further information on Scottish Salmon can be found on the the website 

 

 

 

 

 

Salmon Pie with Candied Beetroot and Cranberries

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Salmon Pie with Candied Beetroot and Cranberries

The festive period is all about food and drink in our house and with so many meals to be cooked, I’m always looking for something different to serve. The turkey is normally finished on Boxing Day and that leaves me thinking about the remainder of the days in the run up to New Year. Scottish salmon always features on menu and being such a versatile fish there’s never any shortage of ideas. Salmon works with so many different cuisines and in particular Asian flavours marry well with it.

This  spicy Scottish salmon filo pie with candied beetroots and cranberries will be an excellent centrepiece for a festive buffet. Its easy to make and the pie can be cooked in advance, chilled and either reheated or served cold.

large image pie

 

Salmon Pie with Candied Beetroot and Cranberries.

600g candied and golden beetroot

1 tbsp rapeseed or olive oil

25g butter

1 medium onion finely chopped

3 garlic cloves finely chopped

20g root ginger grated

1 green chilli finely chopped

1tsp cumin

1tsp coriander

1 tsp garam masala

½ tsp chilli powder

Approx 700g skinless Scottish salmon fillet (6 x 120g portions will work) cut into bite size cubes

75g dried cranberries

200ml  creme fraiche

small bunch of coriander finely chopped

salt and freshly ground black pepper.

250g pack of filo pastry

22cm Loose bottomed cake tin.

Method

Trim the beetroot, leave the skin on, put into a large saucepan and cover with water. Bring to a boil, reduce heat and simmer until almost cooked. Drain and set aside to cool.

Heat the oil and butter in a medium size pan and gently cook the onions for 1-2 minutes. Add the garlic, ginger and green chilli and continue to cook gently for 5 minutes. Add the spices and cook for 5 minutes. Leave to cool slightly.

Peel the beetroot and cut into cubes the same size as the salmon.

Mix the beetroot, carnberries and onion mixture together. Season

Add the creme fraiche and coriander and mix well. Gently fold the salmon through the beetroot mixture.

Heat oven to 190C/170C fan/gas 5. Melt the remaining butter.

Unwrap the filo and brush the top sheet with melted butter and put the the sheet butter side down into a 22cm loose bottom cake tin – leave the excess hanging over the edge. Repeat with another 6 sheets of filo, overlapping to line the base and sides of the tin. Spoon in the filling and gently press down to firm.

pie filling

 

pie crust

Brush the remaining sheets of pastry with butter, slightly scrunch and place over top of the pie filling. Fold up the overhanging sides and scrunch at the edges of the tin. Brush with the remaining butter. The pie can be covered and chilled for up to 4 hours or bake for 25 – 30 mins until golden. Allow to cool slightly before slicing.

DSCN0791

Serve either hot or cold at room temperature with lemon wedges and raita. Also freezes well. 

 

 

Disclaimer. Scottish Salmon Producers Organisation supplied the salmon used in this recipe. 

 

 

Day eight of Seafood Week and Haddock is the dish of the day

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Seafood-Week-Banner

Seafood week is coming to an end and what a great week it’s been for promoting British fish. There’s been so many events taking place, lots of competitions and some delicious recipes from the team at Fish is the Dish. Fish of the day for day eight is haddock and it’s not just for fish and chips. Smoked haddock is another of my favourites and this smoked haddock pasta is ideal for a quick midweek meal or a weekend supper.

Pasta with Smoked Haddock
Print Recipe
Smoked haddock works a treat with this creamy pasta dish makes a quick and easy to meal to rustle up if you're short of time. The Ritchie's of Rothesay haddock had a lovely strong deep flavour that added real depth of flavour to the finished dish.
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Pasta with Smoked Haddock
Print Recipe
Smoked haddock works a treat with this creamy pasta dish makes a quick and easy to meal to rustle up if you're short of time. The Ritchie's of Rothesay haddock had a lovely strong deep flavour that added real depth of flavour to the finished dish.
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Cook the pasta according to the instructions on the packet
  2. Add the milk and the haddock fillets to a large pan, slowly bring to a simmer and cook for approximately 5 minutes. Remove the haddock from the pan and flake into large bite size chunks.
  3. Reduce the heat, add the cream cheese to the milk and stir to mix well until the sauce thickens. Add the parsley, chives, black pepper and mix well.
  4. Add the pasta and smoked haddock to the pan and gently mix to ensure the pasta is coated with the sauce. Sprinkle with the remaining parsley and serve.
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This recipe from Chef Mitch Tonks for smoked haddock, leek and egg salad is a recipe from his Fish Easy book, and I have one copy up for grabs today.

mitch tonks

To be in with a chance of winning, let me know what your favourite smoked haddock dish is by leaving a comment on this post.

Competition is open to UK residents only.

 

Disclaimer. Fish is the Dish supplied the prizes for all the Seafood Week competitions. The smoked haddock was supplied by Ritchies of Rothesay.This is not a paid post and all opinions are my own.

 

Smoked Fish and Gnocchi Hotpot

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Fish pie or a fish hot pot as this dish is called, rank high on my favourite quick dinners list and are ideal comfort food now that the weather is changing. This recipe uses gnocchi instead of potatoes and it’s also perfect for adding extra vegetables to ensure everyone gets their 5 a day. One dish on the table for everyone to help themselves.

smoked salmon hotpot

The hot pot is made with smoked fish and I prefer to make it with meatier fillets such as hot smoked salmon, smoked trout or smoked mackerel. Many fish counters sell flavoured hot smoked salmon and these will work well with the recipe, as will peppered mackerel which will add an extra spicy kick to the dish.

Varying the vegetables and herbs adds to the versatility of this recipe and you’ll find celery, courgettes, fennel, spring onion, peas, green beans and leeks all work well.

smoked fish hot pot

Smoked Fish Hotpot
Print Recipe
A healthy fish dinner for all the family.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Smoked Fish Hotpot
Print Recipe
A healthy fish dinner for all the family.
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Heat the oil in a large frying pan and cook the gnocchi for 3-4 minutes until it's slightly golden. Remove from the pan and set aside. Add the onion and cook gently for 1-2 minutes. Add the red pepper and tomatoes and continue cooking for 5 minutes.
  2. Add the onion and cook gently for 1-2 minutes. Add the red pepper and tomatoes and continue cooking for 5 minutes.
  3. Add the cream cheese, milk and lemon juice with 2 tbsp of the herbs, season and stir until the sauce is thick and creamy.
  4. Add the gnocchi back to the pan along with the smoked fish and combine gently with the sauce. Add the spinach, allow to wilt and carefully mix through sauce.
  5. Mix the breadcrumbs, cheese and remaining herbs together Tip the mixture into a shallow oven proof dish and sprinkle over the breadcrumb and cheese mixture. Grill for 5 minutes until golden brown.
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Tagliatelle with Hebridean lobster

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Every so often something special lands on my doorstep, and if it’s food, especially Scottish seafood I’m rarely disappointed. And, when it comes from the waters around Scotland’s Hebridean islands, I know it will be the very best quality. Earlier this year, Douglas Stewart, owner of the Hebridean Food Co and one of Scotland’s young entrepreneurs sent me some lobsters to try.

lobster

Douglas is no stranger to Scotland’s fishing industry, his passion for seafood started as child. As a youngster and with a lobster fisherman for a father, he spent weekends working on fishing boats helping to sort the lobsters catch.

douglas

A childhood passion – now a successful business

Last year with a degree in agriculture and business along with his passion for seafood, he set up the Hebridean Food Co, selling lobsters, langoustines and crabs from the crystal clear waters around his home on North Uist. As well as selling via the online business he’s been a regular at food shows and festivals throughout the country.

I first met Douglas at last years BBC Good Food Show, where his eye catching stand with the freshest of Scottish shellfish and his own range of seafood sauces proved extremely popular with shoppers.  The top quality seafood sauces with flavours including smoked salmon veloute, thermidor, cream of pimento and hollandaise, are a great accompaniment to a wide range of shellfish and fish dishes.

Hebridean Food Company

Great success at last year’s BBC Good Food Show

I cooked my lobsters and served with pasta along with other dishes we were having as part of a family fish supper. The simple flavoured sauce allows the beautiful fresh flavour of the lobster to shine through.

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Tagliatelle with lobster

Tagliatelle with Hebridean Lobster
Print Recipe
Lobster makes a special meal and this pasta dish has simple flavours, allowing the delicious taste of the lobstert to shine. In this recipe I've given quantities for 2 using one lobster.
Servings
2
Cook Time
20 minutes
Servings
2
Cook Time
20 minutes
Tagliatelle with Hebridean Lobster
Print Recipe
Lobster makes a special meal and this pasta dish has simple flavours, allowing the delicious taste of the lobstert to shine. In this recipe I've given quantities for 2 using one lobster.
Servings
2
Cook Time
20 minutes
Servings
2
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. There are different ways to cook lobster and people also have different views on how it should be killed. This link to BBC food explains. http://www.bbc.co.uk/food/lobster To start, cook the lobster to your preferred method. Once cool, remove the claws, reserve for serving and remove the meat from the body.
  2. Cook the pasta according to the instructions on the packet. Heat the oil, add the shallot and garlic and gently cook for 1-2 minutes. Add the tomatoes and parsley and continue to cook over a gentle heat for 5 minutes. Add the wine along with salt and freshly ground pepper and continue cooking for 5 minutes to allow the alcohol to evaporate. Add the lobster meat to the sauce and gently mix through, allowing the lobster to heat through. Add the cooked pasta to the sauce and gently mix. scatter with a few basil leaves and serve with a claw on the side.
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Since launching the Hebridean Food Co, Douglas has expanded and now also sells a unique range of Hebridean beef and lamb, reared on the uninhabited island of Vallay of the west coast of North Uist. To order see  Hebridean Food Company Website for full details . The full selection of seafood products and meat can also be ordered from the Shop Local section of Citylicious.

Salmon and lemon thyme risotto

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All the flavours of summer - salmon and lemon thyme risotto

All the flavours of summer – salmon and lemon thyme risotto

When it comes to risotto I’m in the room for improvement but gradually getting better class. It was always one of those dishes that seemed a bit too fussy and time consuming for me. All that standing adding stock, ladle by ladle and whether to stir or not to stir; life seemed to short for that. I’ve still to find the right answer to the stirring although I’ve gone with advice from Scottish chef, Jak O’Donnell  from The Sisters restaurant in Glasgow and stir occasionally. It was Jak’s smoked haddock recipe that got me started on risotto and a few helpful words from her was all I needed to get my risotto mojo going. I use hers recipe as a base for all my risotto’s now, the rice and stock quantities works  every time and I’m sure I’m perfecting that stirring.

Herbs add wonderful  flavour to risotto and being a Mediterranean dish it’s the perfect marriage of ingredients. I grow lots of thyme and lemon thyme – Thymus citriodorus  is one of my favourites with it’s light zesty aroma and it works perfectly with Scottish salmon in this risotto. It’s also claimed that thyme is an aid to digestion and helps break down fatty food, and remember that Scottish Salmon is full of omega 3 essential fatty acids.

Lemon thyme is an essential herb in my garden

Lemon thyme is an essential herb in my garden

 

Scottish salmon is ideal for risotto and lemon thyme is a perfect partner

Scottish salmon is ideal for risotto and lemon thyme is a perfect partner

Scottish salmon and lemon thyme risotto
Print Recipe
Servings Prep Time
4 People 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 People 15 minutes
Cook Time
30 minutes
Scottish salmon and lemon thyme risotto
Print Recipe
Servings Prep Time
4 People 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 People 15 minutes
Cook Time
30 minutes
Ingredients
Servings: People
Instructions
  1. Bring the stock to the boil.
  2. Heat the oil in a wide heavy based pan - add the shallots and garlic and cook for a few minutes without colouring.
  3. Increase the heat, add half of the butter and when melted add the rice and stir until all the grains are coated and warm.
  4. Add the wine and stir until absorbed. Add the sprigs of thyme.
  5. Start adding the stock, ladle by ladle, allowing each ladle to be absorbed into the rice.
  6. After about 10 minutes add the diced salmon and continue cooking - stirring gently to avoid breaking up the salmon.
  7. Add the lemon zest, the remaining butter, cheese and thyme leaves - stirring very gently to incorporate all the ingredients.
  8. Scatter over the spring onions and remaining thyme leaves along with a grinding of freshly ground black pepper.
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Risotto makes a super healthy one pot family meal

Risotto makes a super healthy one pot family meal

I’m also adding this recipe to Lavender and Lovage July ‘Cooking with Herbs‘ challenge.

cooking with herbs logo