Super healthy recipes for the week ahead: Smoked Salmon Salad and Beetroot Hummus
If you find it tricky to get your hands on fresh fish regularly, having a supply of smoked fish in the fridge can prove to be a truly delicious back-up plan.
We are blessed with outstanding producers like Burren Smokehouse and Connemara Smokehouse, who preserve (and improve) the raw materials of our seas using our ancient, heritage skills of smoking and curing.
This week, I've quick-pickled some cucumbers to bolster a smoked salmon salad for a light, Scandi-inspired supper. Meanwhile, my trusty beetroot hummus slathered on toast and topped with smoked mackerel and fresh dill makes a great snack, any time of day.
Smoked Salmon Salad
Preparation time: 15 mins
Half a cucumber
1 tablespoon of Mirin seasoning
8 small radishes
Mixed greens (enough for 2)
100g smoked salmon
Some fresh dill
For the dressing
2 tablespoon sesame oil
Juice of half a lemon
2 tablespoon caster sugar
A pinch of chilli flakes
1 Thinly slice the cucumber and place them in a large shallow bowl. Cover in the mirin seasoning, allow to sit for five minutes.
2 Top and tail the radishes. Slice in half.
3 Divide the mixed greens over two plates. Arrange the smoked salmon pieces between the two plates.
4 Divide the radishes between the two plates
5 Make your dressing by mixing the sesame oil, lemon juice, sugar and chilli flakes..
6 Add the cucumber slices to the plate before scattering with a few sprigs of fresh dill.
7 Drizzle with the dressing and serve with brown bread.
Preparation time: 15 mins
Almost every meal shared with friends at my house begins with beetroot hummus, and mostly I make it with vacuum-packed rather than fresh beets — but don’t tell my friends I told you that.
If you do want to make it with fresh beets, simply cover the beets in foil and roast at 180c for 45 minutes to an hour, or until tender. Peel them and chop them up before blitzing in the food processor.
Beetroot hummus loves smoked fish and when I don’t have it paired with smoked mackerel, I serve it cosying up to slices of smoked salmon.
It’s also great served straight up on its own with some crusty bread.
3 or 4 x vacuum-packed beetroots
1 tablespoon of olive oil.
The juice of half a lemon
2 garlic cloves
Handful of finely chopped walnuts
Sourdough or rye bread
150g of smoked mackerel
Fresh dill, to serve
1 Remove the beetroots from their packaging and discard the excess liquid. Mind you don’t stain your clothes. Beet juice is lethal.
2 Roughly chop the beetroots and place in your food processor. Add the olive oil and squeeze in the lemon juice before blitzing until smooth.
3 Finely grate the garlic cloves into the beetroot. Add the walnuts and a pinch of salt and pepper before blitzing once again until smooth and well combined. Give it a taste and add a bit more lemon juice or salt and pepper if you think that it needs it.
4 Toast a few slices of your favourite bread (something tangy like sourdough or rye really works with the mackerel and beetroots).
5 Use your hands to flake the smoked mackerel so that you have small bite-sized pieces of the fish to scatter on your toast.
6 Slather the toast with the beetroot hummus before topping with the flaked pieces of mackerel and, finally, with a sprig of fresh dill.
THIS WEEK'S STORE CUPBOARD ESSENTIALS: