Salar Flaky Smoked Salmon and Shellfish Mash
Smoked Salmon, Scallop and Prawn Mash with Leek and Cabbage
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4-6 | Smoked Salmon | Main,Savoury | Boil,Fry | 30 mins to 1 hour |
Ingredients
- 500g potatoes
- 500g leeks
- 150ml milk heated
- 250g Savoy cabbage
- a handful of watercress
- 150g butter
- 2 or 3 scallops per person
- 1 teaspoon lemon juice
- 250g peeled prawns
- 250g Salar Flaky Smoked Salmon broken into flakes
Method
Peel the potatoes and boil in salted water until tender. Clean and slice the leeks and boil these for 8 – 10 minutes until soft. Mash the cooked potatoes, add the leeks and 150 ml hot milk (you may not need to use all the milk in the mash). Shred the cabbage and cook in boiling salted water until just cooked, adding the handful of watercress for the last minute. Beat the cabbage and watercress into the mash with 50g butter and keep warm. Fry the scallops in the rest of the butter (heated to almost smoking hot) for just 30 seconds each side. Add 1 teaspoon lemon juice, 250g peeled prawns and 250g Salar Flaky Smoked Salmon broken into flakes, salt and pepper. Heat briefly. Divide the mash between 4 plates and top with the fish mixture and the buttery juices.
