Tag Archive: Smoked Salmon

  1. Asparagus, Smoked Salmon and Cream Cheese Pasta by Ren Behan

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    This pasta dish of asparagus, smoked salmon and cream cheese is very quick to make with just a few ingredients. Ren uses small penne tubes, though any small pasta shapes work well with this almost-instant cream cheese sauce.

    Kids in the Kitchen

    Pasta – This dish can be made with any pasta, so let your kids be boss and choose what shape/type you use. What if they want to use 2 different types with different boiling times?! The perfect mini math lesson. Don’t forget to use a timer, kids love waiting for a timer to go off and this will help you to remember to add the next type of pasta at the right time.

    Asparagus – Keep those little fingers busy and let them have a go at chopping or even using their hands to break the asparagus spears into 1 inch pieces. If using a knife to chop, please be there to supervise your child.

    Recipe Courtesy of Ren Behan author of Wild Honey and Rye

    Serves: 2

    Prep Time: 10 mins

    Cooking Time: 8

    Difficulty: Easy



    • 250g/ one cup dried Penne pasta, or other small shapes
    • One bunch/one cup fresh asparagus, chopped into one inch pieces
    • 200g/ 3/4 cup cream cheese, regular or light
    • A glug of olive oil
    • 120g (one small packet) smoked salmon
    • Fresh dill to garnish
    • Sea salt and freshly ground black pepper

    Cooking Method

    1. Bring a large pan of salted water to the boil. Once boiling, add in the pasta shapes and cook for 8 minutes, or according to the packet instructions.
    2. Two minutes before the end of cooking time, add the chopped asparagus to the water. Take out one cup of pasta water for the sauce. After two minutes, drain the pasta and asparagus.
    3. Add the cup of pasta water back into the same pan, stir in the cream cheese and a glug of olive oil, season with sea salt and pepper. Add in the cooked pasta and asparagus.
    4. Stir through the chopped smoked salmon, leaving a few pieces to garnish the top.

    To Serve

    1. Sprinkle over the fresh dill and serve immediately.


  2. Smoked Salmon Blini, Dill Crème Fraiche and Caviar by Paul Foster

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    These smoked salmon blinis from chef Paul Foster are perfect as a starter. A savoury fluffy pancake topped with fragrant dill crème fraiche topped with a little caviar for an elegant flourish. Small but truly delicious!

    Recipe Courtesy of Paul Foster owner of Salt Restaurant

    Tips on how to make the perfect pancake click HERE

    Serves: 4

    Preparation Time: 10 minutes

    Cooking Time: 15 minutes



    Blini Batter:

    • 150g Plain Flour
    • 2 Teaspoon Baking Powder
    • 3 Medium Eggs
    • 60g Milk
    • ½ Teaspoon Salt
    • 100g Clarified Butter (for cooking)

    To serve:

    • 100g sliced Smoked Salmon
    • 1 tub Crème Fraiche
    • Fresh Dill
    • 1 Lemon
    • 1 Tub Caviar

    Cooking Method

    Blini Batter:

    1. In a mixing bowl, sift the flour, baking powder and salt together.
    2. Add the eggs and mix to a smooth paste.
    3. Slowly add the milk and mix to a smooth batter. Use immediately.
    4. Heat a large ProWare non-stick frying pan over a moderate heat and add a small amount of the clarified butter.
    5. Carefully spoon a small amount of batter into the pan to create a small round pancake, (using a piping bag will make a rounder consistent pancake).
    6. Repeat this process around the outside of the pan in a clockwise direction.
    7. After 1-2 minutes of cooking, flip the blini over to continue cooking on the other side for a further 1-2 minutes.
    8. Repeat this process clockwise, starting with the first blini that was spooned into the pan.

    Dill Crème Fraiche

    1. Finely chop the dill.
    2. Place the Crème Fraiche into a mixing bowl and start to whip.
    3. Add a pinch of salt and a squeeze of lemon juice to taste.
    4. Add the chopped dill and return to the fridge for an hour before use.

    To serve:

    Tear a good slice of smoked salmon and place on top of the Blini, spoon on a generous amount of crème fraiche and a generous amount of Caviar. Garnish with a picked sprig of Dill and serve.