Flaky hot smoked salmon, kosher approved, one of Rick Stein’s Food Heroes

Salar Flaky Smoked Salmon with Vegetables

Recipe by Sandra Scheffel, Germany - Serves 4

Ingredients

500g potatoes
1 large fennel (with fennel leaves if possible)
2 large or 3 small red or green peppers
3 spring onions
3 tomatoes
1 tablespoon olive oil
500 ml vegetable stock or 250 ml stock and 250 ml white wine
Salt and pepper
300g Salar Flaky Smoked Salmon
150g cooked prawns
100g crème fraiche or sour cream

Method

Peel and dice the potatoes into approximately 1” cubes.

Cut off the fennel stalks and leaves and put the leaves aside. Wash the fennel, removing any brown or hard spots on the outer leaves. Quarter and cut into about 1” squares.

Halve the peppers, remove the seeds and pith then cut into approx 1” squares.

Wash the spring onions and also cut into 1” lengths.

Blanch the tomatoes and chop into small cubes.

Heat the olive oil in a large saucepan and add the potatoes, fennel, peppers and spring onions. Stir fry on a medium heat for 2 minutes.

Add the vegetable stock (or stock and wine) and season to taste. Cook on a gentle heat for 10 – 15 minutes until the potatoes are cooked.

Break the Salar Flaky Smoked Salmon into pieces (not too small). Drain the cooked prawns. Add both to the vegetables and heat through for 5 minutes. Test for seasoning.

Chop the fennel leaves and add to the goulasch along with the crème fraiche or sour cream.

Serve with a French loaf and green salad. Tastes delicious!

To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?

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Salar Flaky Smoked Salmon with Vegetables

Recipe by Sandra Scheffel, Germany - Serves 4

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