House Smoked Salmon On Spinach With Chestnuts And Shiitakes Food

SMOKED SALMON & SPINACH GRATIN

Steps:

• Put the spinach in a really big saucepan (or two saucepans) and add a few tablespoons of water. Cover, set over a medium heat and cook for about 5-8 mins, turning the spinach over every so often, until wilted. Tip it into a colander to drain and allow it to cool (spread it out on a plate to cool it quicker). Take big handfuls of it in your fists and squeeze out the excess water. It's really important that you do this, otherwise the water will leach out and make the cream watery and green.
• Chop the spinach. Melt the butter in a saucepan and gently toss the spinach in it. Season with pepper and a tiny bit of salt (there's so much salt in the salmon). Heat the oven to 160C/140C fan/gas 3. Lay the spinach in the bottom of a gratin dish (about 30cm x 20cm), then arrange the salmon fillets on top.
• Heat the double cream in a small pan, then pour it all over the salmon and spinach. Bake for 35 mins, or until the top is golden and the cream is bubbling.

LEMONY SMOKED SALMON & SPINACH TAGLIATELLE

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large saucepan and cook the garlic for 1-2 mins until softened. Add the spinach and continue to cook until just wilted. Stir through the cream cheese, lemon zest juice and, and some black pepper.
• Drain the pasta but reserve a few spoonfuls of the cooking water. Add the salmon, basil and pasta to the sauce, along with the cooking water to loosen it a little. Toss together and season with more pepper, to taste, before serving.

SEARED SALMON WITH SWEET CORN, SHIITAKES AND SPINACH

Steps:

• Cut 6 tablespoons of the butter into 1/2 -inch dice and chill.
• In a medium saucepan, melt 2 tablespoons of the remaining butter. Add the onion, shiitake stems, tomato, sliced garlic, peppercorns and bay leaf and cook over moderately low heat until the vegetables are soft but not browned, about 12 minutes.
• Add the balsamic vinegar and water and cook over moderately high heat, stirring occasionally, until the liquid is almost syrupy, about 4 minutes.
• Reduce the heat to low and whisk in the 6 tablespoons of chilled diced butter, 2 to 3 pieces at a time. When all the butter has been added, season the sauce with salt and pepper.
• Strain the sauce through a very fine sieve into a saucepan and keep warm; discard the solids.
• Spear the whole garlic clove securely with a dinner fork. In a large skillet, heat 2 tablespoons of the olive oil over high heat until just beginning to smoke.
• Very carefully add the spinach and stir with the garlic clove-tipped fork until wilted. Season with salt and pepper and drain.
• Wipe the skillet clean and add 3 tablespoons of the butter. Add the shiitake caps and cook over moderate heat, stirring, until softened, about 3 minutes.
• Stir in the corn and cook until tender, about 3 minutes. Season with salt and pepper and transfer to a bowl; keep warm.
• In the same skillet, melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of oil over high heat.
• Season the salmon with salt and pepper and sear the pieces in the hot pan, turning once, until browned but barely cooked through, about 3 minutes per side.
• Mound the spinach in the center of 6 plates and surround with the corn and shiitakes.
• Set the salmon on the spinach and spoon the balsamic sauce on top. Garnish with the chives and serve.