CHEFS’ FAVOURITES
SERVES 6 READY IN 25MINS PLUS CHILLING PRICE PER SERVING £1.43
The Hairy Bikers
Si King (left) and Dave Myers share their love of food and travel on TV and in books. This recipe is from The Hairy Bikers: Mums Still Know Best (Weidenfeld & Nicolson). The Hairy Dieters: Good Eating is out this October.
‘We love this traditional potted salmon recipe. It’s perfect to take on a picnic and delicious spread on toast.’
2 x 150g skinless salmon fillets 1 small unwaxed lemon 1 bay leaf 50g butter 100g smoked salmon 100g full-fat soft cheese Small bunch of fresh dill leaves stripped from the stalks (about 2tbsp), plus dill sprigs, to garnish Toast, to serve 1 Put one of the salmon fllets in a small pan and pour over enough water to cover. Using a vegetable peeler, cut a wide strip of zest from the lemon and add it to the pan with the bay leaf. Bring the water to a gentle simmer, cover and
cook for 6mins. Transfer the cooked salmon to a plate and leave to cool. 2 Cut the second salmon fllet into 1.5cm cubes (about the size of a dice). Place in a clean pan with the butter and cook over a low heat for 2-3mins, until the salmon is just cooked through, turning once. Remove from the heat and set aside. 3 Flake the whole poached salmon fllet and put in a food processor with the smoked salmon, soft cheese and dill leaves. Finely grate the zest of half the lemon into the processor. Add plenty of freshly ground black pepper.
4 Blend the salmon and soft cheese mixture until almost smooth, removing the lid and pushing down once or twice with a rubber spatula. Transfer to a bowl and add the cooked salmon cubes, reserving the melted butter. Gently fold the salmon mixture together. 5 Spoon the salmon mixture into individual dishes or a preserving jar or ceramic dish. Pour over the reserved melted butter, leaving any sediment at the bottom of the pan. Garnish with sprigs of dill, cover and leave to set in the fridge. The potted salmon will keep for for up to 2 days. 6 Serve with toast. Each 92g serving contains: ENERGY
FAT
1,069kj High 258kcal 22g 13% 31%
SATURATES SUGARS High Low
SALT Med
11g Trace 0.8g 55% <1% 13%
of your reference intake. Typical energy values per 100g: 1,166kJ/282kcal
For more delicious salmon recipes, including salmon in a paper parcel, from Michelin-starred chef Josh Eggleton, go to ASDA.com/ recipes
28 | ASDA.COM/MAGAZINE | AUGUST 2014
PHOTOGRAPHS: DAN JONES. STYLING: TAMZIN FERDINANDO. FOOD STYLING: DENISE SMART
Potted salmon