Smoked Salmon Fillets with Crushed New Potatoes and Mustard Cabbage


Smoked Salmon Fillets with Crushed New Potatooes and Mustard Cabbage (2)

Following on from my post yesterday, when I went on and on about Spring being here and the weather being wonderful, typically today is ice cold. It started off warm, which meant I did not wear appropriate clothing for the deep freeze which came later. Being a Brit is a great burden (so much weather to talk about…)!

Anyway, I wore little shoes with no socks to work, and so by the time I got home I was very cold. Good job, then, that I had this warming Nordic inspired recipe lined up.

Whilst I like sliced smoked salmon, smoked salmon fillets are a different kettle of fish entirely. They are unctuous and luxurious and taste as though you should be eating them with a glass of champagne (hubby did not take the hint and crack a bottle open when I told him this). I bought my smoked salmon fillets, but if you smoke your own then kudos to you.

I used white cabbage in this dish too. Lots of people don’t like cabbage, mainly because it is often overcooked and thrown on the side of the dish as an after thought. But, cook it properly and season it properly (and add double cream) and it will be delicious.

This will serve 2 with leftovers, and will take around 40 minutes to make.

Smoked Salmon Fillets with Crushed New Potatooes and Mustard Cabbage (1)

Smoked Salmon Fillets with Crushed New Potatoes and Mustard Cabbage

2 smoked salmon fillets

1 white cabbage

300ml vegetable stock

1 bay leaf

50ml double cream

2 tsps wholegrain mustard

500g baby new potatoes

1 small handful chives

1. Preheat the oven to 180 degrees.

2. Thinly slice the white cabbage and add to a large saucepan. Add the stock and bay leaf, cover and simmer on a low heat for 20-25 minutes, until softened.

3. In another pan, boil some water and add the potatoes. Cook for 15 minutes or until softened.

4. Meanwhile, put the salmon fillets in the oven and bake for 10 minutes.

5. To finish the cabbage, stir in the cream and mustard and season to taste.

6. To finish the potatoes, crush gently with a potato masher (you still want big chunks of potato) and stir through the chopped chives.

7. To serve, ladle cabbage and plenty of the cooking broth into bowls, then top with the potatoes and salmon. Yum!

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