Lightly Smoked Salmon Fillets with Crushed New Potatoes and Mustard Cabbage
Delicious, soft lightly smoked salmon fillets with hearty potatoes and cabbage
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Ingredients
- 2 lightly smoked salmon fillets
- 1 white cabbage
- 300 ml vegetable stock
- 1 bay leaf
- 50 ml double cream
- 2 teaspoons wholegrain mustard
- 500 grams baby new potatoes
- 1 small handful chives
Instructions
- Preheat the oven to 180C.
- 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.
- In another pan, boil some water and add the potatoes. Cook for 15 minutes or until softened.
- Meanwhile, put the salmon fillets in the oven and bake for 10 minutes.
- To finish the cabbage, stir in the cream and mustard and season to taste.
- To finish the potatoes, crush gently with a potato masher (you still want big chunks of potato) and stir through the chopped chives.
- To serve, ladle cabbage and plenty of the cooking broth into bowls, then top with the potatoes and salmon. Yum!
