One Ingredient
Three Ways
Salmon
featuring Caterfood Select Salmon Fillets
A classic starter, a comforting main and a sumptuous centrepiece – get the celebrations rolling with this trio of takes on salmon
The peachy-fleshed salmon is consistently one of the most popular fish on UK menus. With its rich, buttery flavour and silky texture, it lends itself to a wide variety of dishes and menus – especially as the festive season approaches. Our trio of salmon dishes starts with a simple but delicious savoury salmon and lemon mousse, with cream cheese and pickled beetroot.
Circles of smoked salmon add an element of luxury, making it a perfect starter for Christmas menus. Next is a warm and comforting roasted butternut squash risotto, crowned with pan-fried salmon – a delicious alternative to a heavier, meat-based autumnal main, while still feeling indulgent and filling.
Finally, Caterfood Buying Group Development Chef Phil Clark has really pushed the boat out with a stunning salmon en croute. A sumptuous lemon and mustard butter glaze ensures this impressive centrepiece retains its golden appearance and satisfying crunch, but still melts in the mouth.
Wishing for a Fishy Dish? We have three to choose from...
SALMON & SPINACH EN CROÛTE
Serves 2 Prep 30mins Cook 40mins
• 1 tbsp unsalted butter
• 1/2 tbsp Dijon mustard
• Zest of 1 small lemon
• 3/4 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 tsp extra virgin olive oil
• 100g fresh baby spinach
• 2 cloves garlic, chopped
• 2 tbsp Parmesan cheese, freshly grated
• 1 large egg yolk
• 1 tsp milk
• Puff pastry
• 2 x 170g Caterfood Select salmon fillets
SALMON & BUTTERNUT SQUASH RISOTTO
Serves 2 Prep 10mins Cook 30mins
• 150g butternut squash
• 2 tsp olive oil
• 1 large onion, finely diced
• 1/2 cup arborio rice
• 700ml vegetable stock
• 1/4 tsp salt
• Ground black pepper
• 2 x 170g Caterfood Select salmon fillets
• 25g shaved Parmesan cheese
• 1 tbsp fresh oregano
SMOKED SALMON & LEMON MOUSSE WITH PICKLED BEETROOT
Serves 4 Prep 20mins
• 400g fresh cooked salmon
• 175g cream cheese (keep 30g back for garnish)
• 1/2 tbsp dill, chopped
• 1/2 tsp lemon zest
• 200g smoked salmon slices
• 300g raw red beetroot, peeled
• 100ml white wine vinegar
• 2 sprigs tarragon
• 40g caster sugar
• 2 radishes, thinly sliced
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