Salmon and Prawn Burgers with Basil Pesto and Butter Mash

November 5, 2012 by Leave a Comment

This is similar to salmon burgers sold in one of the local restaurants in Nerja, often on a bed of Spanish puréed potatoes with basil pesto.

Basil Pesto
2/3 cup Parmigiano-Reggiano
1/3 cup Pecorino cheese
1 garlic clove
1 cup packed fresh basil leaves
1/4 cup pine nuts
1/2 cup extra virgin olive oil
Sea salt – amount to taste (optional)
Mashed Potatoes
2 large baking potatoes – whole unskinned, wash under cold running water
40 grams unsalted butter, melted
Seasoning – sea salt and white pepper
Salmon and Prawn Burgers
700 grams fresh salmon – cleaned, skin and bones removed, chopped
10 large fresh prawns – shell and vein removed, cleaned and chopped
1 tbsp capers – finely chopped
1 small red onion – peeled and finely chopped
2 tbsp finely chopped dill weed
Basil Pesto

  1. Grate the cheeses, toss to combine.
  2. Put the garlic into a blender or grinder, chop finely.
  3. Add a third of the basil, make sure this is fully incorporated before adding further, continue until all the basil has been added.
  4. Gradually add the pine nuts – a third at a time, again incorporating fully before adding any more.
  5. Once this mixture is combined, incorporate the cheese in two batches.
  6. When finely chopped, transfer to a bowl, gradually add the oil to achieve the consistency you like, taste, adjust seasoning if necessary.

Mashed Potatoes

  1. Cook the whole unskinned potatoes in boiling salted water (or stock) until fork tender, allow to cool a little then remove the skin.
  2. Put through a ricer, add the warmed melted butter and a little seasoning, whisk until blended, keep warm by covering in foil and placing in a low oven.

Salmon and Prawn Burgers

  1. I prefer to retain texture in both prawns and salmon, you can process on pulse in a liquidiser to the texture you prefer, then proceed from step 10.
  2. Otherwise, mix all the prepared ingredients together then shape into burgers – size to suit.
  3. Melt the butter in a heavy based frying pan, when melted cook the burgers over a medium heat for about 4 minutes each side, time will depend on size – or until a light golden colour and cooked through.
  4. The burgers are quite delicate, so handle gently.

To serve

  1. Serve the salmon and prawn burgers on a bed of mash with a little basil pesto.
Filed Under: Main crop, Salmon, Spain Tagged With: ,

Salmon Stack

January 30, 2012 by Leave a Comment

This is a lovely potato, salmon and dill bake with a creamy sauce containing milk, eggs and cream. Serve with salad, my preference is for a mixed leaf accompanied by a tomato salad made with a simple dressing – as this is a Spanish dish, use the lovely ugly ripe tomatoes sold in Spain with colours ranging from yellow through to a deep red.

400 grams unpeeled potatoes, washed (floury main crop potatoes)
200 grams fresh wild red salmon
200 ml milk
2 large fresh eggs
100 ml crème fraîche or cream
20 grams unsalted butter
Sea salt and white pepper

Notes

  1. Split the prepared potatoes into six equal potions
  2. Salmon into four
  3. Dill into four

Method

  1. Cook the whole potatoes in boiling salted water for 10 minutes, drain and leave to cool.
  2. When cool, peel and cut into thin slices – using a mandoline if available.
  3. Salmond – remove the skin and check for/remove any bones, thinly slice the salmon.
  4. Preheat oven to 180ºC, 355ºF or gas mark 4.
  5. Generously butter two individual moulds and layer the ingredients into the moulds.
    1. Line the base with one portion of cooked potato slices, overlapping slightly.
    2. Top with the salmon.
    3. Season lightly and top with dill.
  6. Add another layer of potatoes, salmon slices and dill, season lightly then top with a third layer of potatoes.
  7. Put the eggs, milk and crème fraîche or cream into a jug, whisk to combine then season to taste.
  8. Pour over the potatoes, dot with the butter and bake for between 45 to 50 minutes in the preheated oven.
  9. When cooked through, remove from oven and rest for 5 minutes.
  10. Serve with mixed salad and a glass of dry white wine.
Filed Under: Main crop, Salmon Tagged With: ,

Salmon and Vegetable Pockets

June 2, 2011 by Leave a Comment

This is a really simple recipe that is quick and easy to prepare, either serve as a starter – on Christmas day for instance – or as a main course. Could try adding a little chopped dill or tarragon rather than olives if you do not fancy salmon with olives.

Before you prepare the salmon, if you are having crushed new season potatoes or simple boiled small waxy potatoes to accompany, put these on to cook, when tender, add butter and toss until melted. If needed, keep warm until the salmon is ready to serve.

2 fresh Scottish salmon steaks – 150 grams each
4 banana shallots – thinly sliced and rings separated
8 runner beans – trim, cut half, thinly slice each piece lengthways
6 cherry tomatoes – halved
6 green or black olives – finely chopped
2 tbsp dry white wine
2 tbsp olive oil or melted butter
Sea salt and freshly ground pepper
2 pieces of fresh dill weed – garnish

  1. Pour half an inch of olive oil into a small frying pan, when hot add one piece of dill weed, turn over when crispy, leave a few seconds only then remove and put onto a plate lined with kitchen paper towel to remove excess oil, repeat with second piece.
  2. Cut out two pieces of foil – double the length of the baking tray to be used, fold in half, put onto the tray and open out.
  3. Place half of the ingredients into each pocket – in the following order:-
    1. shallot rings
    2. runner beans
    3. tomatoes
    4. olives, scatter over the top
  4. Place a salmon fillet on each, drizzle with olive oil or melted butter and white wine, season lightly, seal the pockets.
  5. Bake for approx. 10 to 12 minutes, or until cooked to your liking.
  6. Serve with the salmon on top of the vegetables, potatoes – garnish each piece of salmon with the crispy dill weed.
Filed Under: Christmas, New season, Salmon, Valentine´s Day Tagged With: , , , ,

Tarragon Salmon with Runner Beans, Crushed Potatoes, Crème fraîche

May 9, 2011 by Leave a Comment

Salmon is a lovely fish, one of the best. IMHO this recipe idea “does it justice”.

4 fresh salmon steaks
1 banana shallot – peeled and finely chopped
3 Ayrshire bacon rashers, diced (or bacon lardons)
100 grams unsalted butter
1/2 tsp fresh tarragon leaves, finely chopped
2 tbsp fresh lemon juice
Side dishes
455 grams baby new potatoes – wash under cold running water with a soft brush, 2 tbsp melted butter, sea salt flakes, juice and zest of half a lemon
455 grams runner beans – trimmed, cut into 3 pieces, thinly sliced lengthways
Crème fraîche (amount to taste)

  1. Preheat oven to 200ºC, 392ºF or gas mark 6.
  2. Butter an ovenproof dish large enough to hold the salmon fillets.
  3. Butter a large sheet of aluminium foil about twice the size of the ovenproof dish.

Salmon

  1. Put the butter into a large frying pan, add the shallot, gently fry until a light golden colour.
  2. Add the bacon and tarragon, cook for two minutes, the stir in the lemon juice.
  3. Put the salmon into the prepared dish, cover with the shallot and bacon mixture, fold over the foil then seal, bake for 25 to 30 minutes.

Crushed Potatoes

  1. Place the potatoes into a saucepan of boiling stock, cook for about 15 minutes or until tender, drain well.
  2. Lightly crush the potatoes with a fork, mix in the lemon juice and zest, drizzle over a little melted butter to moisten, season with sea salt.

Runner Beans

  1. Boil in a little lightly salted water for 3 minutes or steam for 2 minutes
  2. Serve a salmon steak with shallots and bacon, crushed new potatoes with the lemon butter, runner beans plus a bowl of crème fraîche.
Filed Under: Haddock, New season, Valentine´s Day Tagged With: , ,

Salmon with Dill Butter and Potato Salad

April 26, 2011 by Leave a Comment

I love potato salads – cold, hot or warm – this one is lovely. Recipe for the salmon at the end of the recipe for potato salad.

Dill Potato Salad

3 lbs (1.36 kg) new season red skinned potatoes, washed and quartered
3 sticks celery, peeled and sliced
Dressing
1/2 cup (120 ml) soured cream
1/2 cup (120 ml) mayonnaise
1 tbsp French Dijon mustard
1/2 cup (12 grams) finely chopped fresh flat leaf parsley leaves
1 tbsp finely chopped fresh dill weed
1 garlic clove, peeled and finely chopped
Pinch freshly ground white pepper
Garnish
6 slices Ayrshire bacon (optional)
2 tbsp snipped chives

  • Put the potatoes into a saucepan of boiling salted water set over a medium heat, cook for 12 minutes or until fork tender, drain and rinse under cold running water
  • Place the potatoes into a large salad bowl, add the celery, toss gently
  • Put the dressing ingredients into a bug, whisk until combined then pour over the potatoes, toss to coat
  • Cover with clingfilm, refrigerate overnight for the flavours to develop
  • Grill or dry fry the bacon until brown and crispy, allow to cool then chop
  • Snip the chives
  • Scatter the bacon and chives over the salad, serve immediately

Salmon with Dill Butter

Dill butter
2 oz (55 grams) unsalted butter, softened
2 tbsp finely chopped dill fronds
1/2 tsp fresh lemon juice (or to taste)
Salmon
Two salmon steaks – 4 to 6 oz (115 to 170 grams)
4 tbsp (60 ml) dry white wine
Sea salt flakes and pepper

Heat the oven to 220ºC, 428ºF or gas mark 7.

Dill butter – mix the butter, dill and lemon juice. Wrap in clingfilm and shape into a thick sausage, chill in the fridge until firm.

Salmon – cut out two pieces of greaseproof paper – to make parcels, place one salmon steak on each. Cut off four 1 cm slices of dill butter, place two slices on each piece of salmon. Season lightly. Pour half of the wine onto each piece of salmon, fold over the paper and seal to make a parcel, cook for 15 minutes.

Serve with the dill potato salad.

Filed Under: New season, Salmon, Valentine´s Day Tagged With: , ,

Salmon Jacket Potatoes

April 12, 2011 by Leave a Comment

This is a lovely dish when you need something easy, tasty too. When main crop potatoes are no longer available then try the larger new season potatoes, crush instead of mash.

4 large baking potatoes (evenly sized, if possible)
8 oz (225 grams) tinned red salmon
1/2 cup (120 ml) soured cream or crème fraîche
1/3 cup (35 grams) grated mature cheddar cheese
1 tbsp finely chopped shallot
1 tbsp finely snipped dill fronds
1 tbsp fresh lemon juice
1/2 tsp hot pepper sauce
Seasoning – sea salt, pepper and smoked paprika
1/3 cup (35 grams) grated Pecorino cheese

  1. Preheat oven to 200ºC, 392ºF or gas mark 6.
  2. Using a soft bristle brush, wash the potatoes under cold running water, bake on the oven shelf in the preheated oven until tender
  3. Meanwhile, put the salmon, cream, cheddar cheese, shallot, dill, lemon juice and hot pepper sauce into a bowl, stir to combine, season to taste.
  4. Cut halfway through the potato – lengthways, squeeze open and scoop out the potato, leaving about a quarter of an inch of potato in the skin (take care to keep the skin intact).
  5. Mash the potato flesh, stir in the salmon mixture and top with grated Pecorino cheese, return to their skins.
  6. Bake for approx. 15 minutes, or until the cheese has browned and is crispy.
Filed Under: Main crop, Salmon Tagged With: ,

Salmon Steaks with Dill Butter, Crushed Potatoes and French Green Beans

March 19, 2011 by 1 Comment

This dish would be lovely for a light Sunday lunch following a mixed salad, with a good cheesecake to follow.

Dill butter
2 oz (55 grams) unsalted butter, softened
2 tbsp finely chopped dill fronds
1/2 tsp fresh lemon juice (or to taste)
Fish
2 x 4 to 6 oz (170 grams) salmon steaks
4 tbsp (60 ml) good quality dry white wine
Sea salt flakes and pepper
Side dishes
1 lb (455 grams) baby new potatoes – wash under cold running water with a soft brush, 1 tbsp extra virgin olive oil, sea salt flakes, 1 garlic clove, juice and zest of half a lemon
8 oz (225 grams) French green beans

Preheat the oven to 220ºC, 328ºF, gas mark 7.

Dill butter – mix the butter, dill and lemon juice. Wrap in clingfilm and shape into a thick sausage, refrigerate until firm.

Salmon – cut out two pieces of greaseproof paper to make parcels, place one salmon steak on each. Cut off four 1 cm slices of dill butter, place two slices on each piece of salmon. Season lightly. Pour half of the wine onto each piece of salmon, fold over the paper and seal to make a parcel, cook for 15 minutes, serve with the crushed new potatoes and lightly cooked beans

Crushed potatoes – place the potatoes and whole clove of garlic into a saucepan, cover with stock and cook for about 15 minutes or until tender, drain well. Remove the garlic, take off the skin and pound using a pestle and mortar, mix in one tablespoon of olive oil. Lightly crush the potatoes with a fork, mix in the lemon juice and zest, drizzle over a little garlic olive oil to moisten and season with sea salt.

French green beans – top and tail, boil in lightly salted water for 3 minutes or steam for 2 minutes.

Filed Under: New season, Salmon, Valentine´s Day Tagged With: , ,