SCANDI SALMON AND CRACKED POTATO SALAD
Some things are just meant to be put together, and rich oily salmon with creamy dill and piquant pickle is one such perfect match. If you wanted to mix things up, you could try this with hot-smoked mackerel instead.
Provided by Donal Skehan
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor, blitz the cauliflower until it is riced and tip into a bowl. Add the mushrooms to the food processor and pulse these too until they are chopped small.
- Heat the oil in a large saute pan and fry the onion for 5 minutes over a medium heat until soft, then add the garlic, chile flakes and rosemary and fry for 30 seconds. Add the cauliflower and mushrooms, season well with salt and pepper and fry over a high heat for 6 to 7 minutes. Add the tomato puree and cook for a few more minutes.
- Meanwhile, cook the pasta in a saucepan of boiling salted water for 10 minutes. Drain, reserving 250ml (1 cup) of the water. Add the pasta to the cauliflower pan and toss together with half the Parmesan for 2 to 3 minutes, loosen with the reserved pasta cooking water as needed. Serve with the rest of the Parmesan scattered over the top.
SCANDINAVIAN SALMON SALAD
I found this on the internet a long time ago - I don't remember where I got it. Sounds simple and good. Time does not include time to cook the pasta. Posted for ZWT6.
Provided by lazyme
Categories Scandinavian
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all the dressing ingredients in a small bowl.
- Combine the salmon, scallions and cooked shells in a large bowl.
- Add the dressing.
- Toss gently.
- Cover and chill for at least 2 hours before serving.
- Garnish with eggs before serving.
Nutrition Facts : Calories 284.2, Fat 11.4, SaturatedFat 4.7, Cholesterol 190.3, Sodium 226.4, Carbohydrate 20.8, Fiber 1.2, Sugar 1.7, Protein 23.4
SCANDI BEETROOT & SALMON PASTA
Eat well at work with this easy-to-prepare Scandinavian-inspired beetroot and salmon fusilli salad. It'll keep you going through the afternoon
Provided by Esther Clark
Categories Lunch
Time 25m
Number Of Ingredients 9
Steps:
- Cook the fusilli following pack instructions, then drain and leave to cool. Toss the pasta with the beetroot, avocado, cucumber, dill, yogurt and horseradish, then season generously with black pepper.
- Gently mix the salmon and rocket through the pasta, then tip into your lunchbox or an airtight container.
Nutrition Facts : Calories 453 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 24 grams protein, Sodium 0.9 milligram of sodium
SCANDI SMOKED SALMON
Try a Scandinavian approach to your smoked fish by adding dill, horseradish, lemon and red onion - great as part of a sharing platter
Provided by Good Food team
Categories Buffet, Starter
Time 10m
Number Of Ingredients 6
Steps:
- Tip the onion and chopped dill into a bowl with the horseradish and lemon juice. Stir through the soured cream, season with a pinch of salt and generous grinding of pepper, and mix well. Can be made a day ahead and kept in the fridge.
- Arrange the salmon on a board or plate, scatter with the remaining dill fronds and serve with a grinding of black pepper and the sauce alongside.
Nutrition Facts : Calories 133 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 2.5 milligram of sodium
SCANDINAVIAN RICE SALAD WITH SMOKED SALMON
Such a traditional Scandinavian recipe combining the salmon with the dill. I ate my fair share of seafood salads such as this during my trip to Sweden. Recipe from Eating Well. They recommend serving it with some fresh rye bread or rye crisps (readily available in most grocery stores).
Provided by januarybride
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring water to a boil in a saucepan. Stir in rice and 1/2 teaspoon of the salt, reduce heat to maintain a gentle simmer and cover pan tightly. Cook until the rice is tender and has absorbed the water, 30 to 40 minutes. Rinse the rice under cold water until cool.
- Combine the rice with peas, cucumber, dill, scallions and smoked salmon in a serving bowl.
- Whisk together yogurt, oil, lemon zest and juice, pepper and remaining 1/4 teaspoon salt in a small bowl; pour over the salad and stir to combine.
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