One Ingredient

Three Ways


Salmon

featuring Caterfood Select Salmon Fillets

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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

Instructions

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

Instructions

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

Instructions