Serves 2 (double for 4 servings)
Ingredients
2 Bleiker’s lightly smoked salmon fillets
400g new potatoes, halved if large
2 tbsp olive oil
8 asparagus spears, trimmed and halved
2 handfuls cherry tomatoes
1 tbsp balsamic vinegar
handful basil leaves.
Method
Heat oven to 220C/fan 200C/gas 7.
Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
Serves 2 (double for 4 servings)
Ingredients
2 Bleiker’s lightly smoked salmon fillets,
remove the skin and then cut into chunks
1 tsp vegetable or sunflower oil
1 tbsp Thai red curry paste
1 onion, sliced
250ml reduced-fat coconut milk
200g pack trimmed green beans
coriander or basil, to serve
Method
Heat oven to 220C/fan 200C/gas 7.
Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
As many slices of Bleiker’s smoked salmon to taste
Ingredients
Bleiker's smoked salmon
1 tbsp crème fraîche
1 tsp horseradish sauce
10 large cooked prawns , peeled but tails left on
juice 1 lime, finely grated zest of ½
1 tsp clear honey
½ tsp finely grated fresh root ginger
2 tbsp light olive oil
2 handfuls small leaf salad
Method
Mix the crème fraîche with the horseradish and a little salt and pepper.
For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream.
Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.
Serves 2 (double for 4 servings)
Ingredients
2 Bleiker’s salmon fillets,
approx 140g/5oz each
110g pack lemon and garlic couscous
200ml hot vegetable stock
1 tbsp olive oil
handful chopped fresh herbs
(parsley, plus thyme, tarragon or rosemary is good)
4 spring onions, thinly sliced
4 Sun-blush or sundried tomatoes, chopped
Method
Put the couscous into a bowl and stir in the stock and oil. Cover with cling film and leave to stand 10 mins, then uncover and fluff up with a fork. Keeping back some herbs, add the rest of the ingredients, except the salmon.
Season to taste.
Heat oven to 200C/fan 180C/gas 6.
Cut two large sheets of non-stick baking paper, then divide the couscous between them. Sit each fillet on the couscous, top with the remaining herbs and season. Fold the paper over, then twist the edges to seal - like a Cornish pasty. Pop the parcels onto a baking sheet and bake for 15 mins or until the fish feels firm through the paper. Serve in the bag.