Did you know that this week is British Food Fortnight? It HAS been eclipsed by some other event that's taking place this fortnight, so it's possible it may have slipped your mind. To celebrate, we've been looking at all of our favourite food magazine subscriptions and as the latest issue of Delicious arrived yesterday, we've been lucky enough to find their feature on 6 easy meals you can make using a 200g pack of smoked salmon...
1. Warm new potato salad with smoked salmon and caperberries Boil or steam 500g new potatoes for 15 minutes until tender. Meanwhile, mix 200g smoked salmon, torn, with a 235g jar of caperberries, drained and rinsed, 200g cherry tomatoes, quartered, and 2 little gem lettuces, sliced. Mix 1 shallot, finely chopped, with 1 tbsp Dijon mustard, 1 tbsp white wine vinegar and 1 tbsp extra-virgin olive oil, then season. Add the cooked potatoes to the salad, pour over the dressing, then toss, then serve immediately.
2. Smoked salmon, prawn and dill fishcakes Mix 450g cooked mashed potato with 200g smoked salmon, shredded, 150g cooked, peeled king prawns, chopped, 3 spring onions, sliced, and a small bunch of fresh dill sprigs, chopped. Season well. With floured hands, shape the mixture into 10 flat cakes and dust lightly with plain flour. Heat 2 tbsp olive oil in a frying pan and fry each fishcake for 3 minutes on each side until golden. Serve immediately with a simply dressed green salad and lemon wedges.
3. Smoked salmon and watercress linguine with chilli crumbs Cook 350g linguine as it says on the packet. Meanwhile, heat 2 tbsp olive oil in a frying pan and lightly toast 30g breadcrumbs with a couple of pinches of chilli flakes until golden and crisp. Season. When the pasta is cooked, drain well and toss with 2 glugs olive oil, the grated zest and juice of 1 large lemon, 200g smoked salmon, torn, and 50g watercress. Season with black pepper and a little salt. Toss through most of the chilli crumbs, then serve scattered with the remaining crumbs.
4. Beetroot and smoked salmon tart with horseradish Preheat the oven to 220 degrees C/gas 7. Mix 250g mascarpone with 3 tbsp grated horseradish and the juice of 1 lemon, then season. Cut 2 x 320g packs ready-rolled puff pastry sheets into quarters, then score a 1cm border around each. Prick the centres with a fork, spread with the mix, then top with 500g cooked baby beetroot, cut into wedges. Season, drizzle with olive oil, glaze the edges with beaten egg, then bake for 20 minutes until golden. Top with 200g smoked salmon, torn, and chopped parsley.
5. Fennel and smoked salmon salad with sourdough croutons Preheat the oven to 200 degrees C/gas 6. Tear 200g sourdough bread into chunks, put in a roasting tray and sprinkle with 2 tbsp olive oil and a pinch of sea salt. Bake for 10 minutes until golden. Whisk together 1 tbsp balsamic vinegar, 1 tbsp wholegrain mustard, 2 tsp clear honey and 3 tbsp olive oil. Season. Mix the baked croutons with 2 fennel bulbs, finely sliced, 50g rocket, 1 red onion, sliced, 2 avocados, sliced, and 200g smoked salmon, torn. Drizzle over the balsamic dressing and serve.
6. Udon noodle, tenderstem and smoked salmon stir-fry Mix 2 tbsp each sweet chilli, fish sauce and rice vinegar with a thumb-size piece of fresh ginger, grated, and the juice of 1 lime. Blanch 400g tenderstem broccoli for 2 minutes, then drain. Over a high heat, pour a glug of vegetable oil into a wok, add the broccoli and stir-fry for 1 minute. Add 600g straight-to-wok udon noodles and 6 spring onions, finely sliced. Stir-fry for 2 minutes. Stir through half the lime dressing and 1 red chilli, sliced. Top with 200g smoked salmon, torn, then pour over the rest of the dressing.
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Posted by Annah Lansdown.