Left Over Smoked Salmon
- Thread starter Kate77
- Start date
chocko1
Gold Member
Hi Kate. You could try making these salmon fishcakes. They're easy and work well.
213g leftover salmon
1 egg, beaten
2 spring onions, finely chopped
150g breadcrumbs, either Synned or use several HEX's
Pre-heat the oven to 190C/Gas 5.
Put all the ingredients, but only 75g of the breadcrumbs, into a large bowl.
Season and spray with Frylight. Mix well.
Form into about 8 fishcake shapes and cover with the remaining breadcrumbs.
Place in a single layer on a sprayed baking tray.
Bake for about 10 minutes, turning once.
Check they are cooked through and serve immediately.
Hope this helps.
Happy New Year.
Kathy
213g leftover salmon
1 egg, beaten
2 spring onions, finely chopped
150g breadcrumbs, either Synned or use several HEX's
Pre-heat the oven to 190C/Gas 5.
Put all the ingredients, but only 75g of the breadcrumbs, into a large bowl.
Season and spray with Frylight. Mix well.
Form into about 8 fishcake shapes and cover with the remaining breadcrumbs.
Place in a single layer on a sprayed baking tray.
Bake for about 10 minutes, turning once.
Check they are cooked through and serve immediately.
Hope this helps.
Happy New Year.
Kathy
chocko1
Gold Member
LEFTOVER SALMON, DILL AND PEA RISOTTO - Serves 4
3 Syns per serving
1 tbsp. olive oil - 6 Syns
1 small onion, finely chopped
2 sticks celery, finely chopped
1 clove of garlic, crushed
125g Arborio risotto rice
100ml dry white wine - 6 Syns
450ml hot vegetable stock
125g frozen peas
240g leftover salmon
2 tbsp. chopped fresh dill
150g BGTY Natural Cottage Cheese
Heat the oil in a large frying pan and gently sauté the onion, celery and garlic until softened.
Add the rice and stir until all the grains are coated in oil.
Add the wine and stir until the liquid is absorbed and the alcohol bubbles away.
Keeping the stock hot in a separate pan, pour a ladleful onto the rice, stirring and simmering gently. Add more liquid as it becomes absorbed. Repeat until the rice is cooked but remains al-dente, approx. 20 minutes, stirring in the peas and the leftover salmon flakes with the last ladleful of stock.
Stir in the chopped dill and the cottage cheese. Season to taste with freshly ground black pepper before serving.
Lovely served with fresh green veg.
3 Syns per serving
1 tbsp. olive oil - 6 Syns
1 small onion, finely chopped
2 sticks celery, finely chopped
1 clove of garlic, crushed
125g Arborio risotto rice
100ml dry white wine - 6 Syns
450ml hot vegetable stock
125g frozen peas
240g leftover salmon
2 tbsp. chopped fresh dill
150g BGTY Natural Cottage Cheese
Heat the oil in a large frying pan and gently sauté the onion, celery and garlic until softened.
Add the rice and stir until all the grains are coated in oil.
Add the wine and stir until the liquid is absorbed and the alcohol bubbles away.
Keeping the stock hot in a separate pan, pour a ladleful onto the rice, stirring and simmering gently. Add more liquid as it becomes absorbed. Repeat until the rice is cooked but remains al-dente, approx. 20 minutes, stirring in the peas and the leftover salmon flakes with the last ladleful of stock.
Stir in the chopped dill and the cottage cheese. Season to taste with freshly ground black pepper before serving.
Lovely served with fresh green veg.
