Ways With.. Tinned Salmon

Petunjuk

Salmon, bacon and potato hash

Serves 6

Cook 900g potatoes in a large pot of salted boling water for 15 minutes or until just tender. Allow to cool for five minutes, then peel and chop into 3cm pieces. In a large pan, cook 6 rashers until crisp, then drain on a plate lined with kitchen paper, reserving about 2 tbsp bacon grease in the pan. Over a medium heat, add the potatoes to the same pan and cook for 10-15 minutes or until browned and tender. Stir in 1 sliced onion. Cover and cook over a medium heat for another 8-10 minutes. Add 400g tinned salmon to the pan along with the rashers and a handful of spinach. Sprinkle with 1/2 tsp cayenne pepper, season and cook for 2-3 minutes. Divide between plates and serve topped with chopped parsley and 1-2 fried or poached eggs per person.

Easy salmon mousse

Serves 4-6

In a bowl, beat 230g softened cream cheese until smooth. Beat in 200g tinned salmon, 2 tbsp chicken stock, 2 tbsp sour cream, 1 tbsp finely chopped onion, 1 tbsp lemon juice, 1 tsp black pepper and a pinch Of salt. Place in the fridge for at least four hours. Sprinkle with freshly chopped dill and serve with crusty bread or crackers, or spooned into avocado halves.

Salmon bites

Serves 2

In a medium bowl, combine 170g tinned salmon with 1 tbsp Dijon mustard, 2 tbsp mayonnaise, 1 crushed garlic clove, 1/4 finely chopped red onion, 1/2 chopped small green pepper, 1 tsp chopped dill, a pinch of cayenne pepper, 2 tbsp flour and some salt and pepper. Mash everything together with a fork. Form into small patties, place on a plate and refrigerate for 15 minutes. Pour some breadcrumbs onto a small plate and coat the patties on all sides. Heat 2 tbsp olive oil in a pan on a medium- high heat and cook the patties in batches for 2-3 minutes per side until golden. Transfer to kitchen paper to drain excess oil and repeat with the remaining patties adding oil as needed. Serve immediately.

Salmon and cream cheese veggie wrap

Serves 4

In a bowl, combine 400g tinned salmon with 230g softened cream cheese, 2 tbsp chopped chives, 2 tbsp lemon juice, 2 tbsp chopped coriander and 1/2 tsp dried chilli flakes. Season with plenty of black pepper. On each of 4 tortillas, divide and spread the salmon mixture to within lcm of the edges. Lay 1-2 lettuce leaves over each tortilla. Top each one with a handful of sliced crunchy vegetables such as beansprouts, 4, cabbage, carrots and/or cucumber. Roll up the wrap and slice on the diagonal.

Salmon, lemon and pea risotto

Serves 4

Heat 1 tbsp olive oil and a large knob of butter in a large pan over a medium heat and cook 2 crushed garlic cloves and 3 finely chopped shallots for 5-6 minutes. Add 450g Arborio rice with some salt and pepper and cook for 2-3 minutes, stirring continually. Add 1.2l chicken or fish stock one ladle at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. When adding the final ladle of stock, add 340g tinned salmon, the zest Of 1 lemon and a handful of frozen peas and continue to stir. When the risotto is creamy and the rice is al dente, remove from heat and stir in the juice of 1/2 a lemon and 60g grated Parmesan. Season to taste and serve.