Courgette and carrot rosti with smoked salmon and creme fraiche

Deliciously light and summery Sunday night supper!

Courgette & carrot rosti with smoked salmon and creme fraiche

Serves 3-4

Ingredients: 
3 medium courgettes washed and grated
3 medium carrots peeled and grated
2 small/ medium eggs
4 tbs of flour
salt and pepper
oil

To serve:
smoked salmon
creme fraiche
chopped dill
lemon slices/ wedges


Let's do it:
Place grated courgettes in a kitchen tea towel and squeeze the excess moisture out. Transfer to a big bowl and add grated carrots, eggs and flour and seasoning, mix well.  Heat the oil in the frying pan. Using a table spoon form a rosti in the frying pan and fry until golden brown on both sides, this will take around 10 minutes, around 5 minutes on each side. Try to make them fairly flat to make sure that they are cooked inside.
Use a paper towel to remove excess oil.

To assemble put rosti on a plate, top with bits of smoked salmon add a blob of creme fraiche, sprinkle dill and lemon juice. Enjoy!

Pasta con salmone

We recently came back from Paxos and after having a Greek feast for over a week we are craving different type of food so here is simple and super quick pasta with salmon, this time linguine because this was available from the storage cupboard.

Creamy linguine with salmon

Serves 3

Ingredients:
200g smoked salmon, roughly cut into chunks
200ml pot of single or double cream (with double cream tastes better but...calories so make your own judgement)
50-80ml of milk
3 tbsp of drained capers
350g of linguine
handful of fresh, chopped dill 

Let's do it:
Cook the linguine according to instructions on the package. When draining keep a bit of the pasta liquid to add to the sauce - more or less 50ml.
In another pan gently bring to boil salmon, capers, cream and milk.; simmer briefly, add dill and season well. Turn of the gas add pasta with the saved liquid.
Served with lemon wedges.

Quick summer salmon and crushed new potatoes lunch

Here is lunchtime on bank holiday Monday. Looking into the fridge what can I make quickly and efortless and of course what goes together well. So here it is salmon, potatoes and french beans - they certainly do not dislike each other:)

Salmon crushed potatoes and french beans quick assemble
Serves 2

Ingredients:

120g of smoked salmon - cut into smaller strips
150-200g boiled new potatoes
50g boiled and halved french beans
half a lemon cut into wedges
100g of cream cheese
3 tbsp of natural yogurt
dill
2 spring onions or chives
salt and pepper
1tsp of drained capers

Let's do it:
 
Mix cream cheese with yogurt, add some lemon juice, dill, spring onions, capers and season. Check if the flavours are to your liking. Using fork crush the potatoes with 2tbps of the cheese/yogurt mixture and transfer to a plate. On top of potatoes arrange the salmon and beans. Cover with the rest of the cheese/ yogurt mixture. Decorate with lemon wedges/ slices. Serve with bread.

Baked salmon with crushed potatoes, green beans and black olive tapenade

I think I fell into a time whole as I did not post anything for ages. Finally it's warmer in London and a kind of spring arrived;) 

Baked salmon with crushed potatoes, green beans and black olive tapenade
Serves 2

Salmon
Two frozen salmon fillets
 Butter
Oil
Slices of lemon

Preheat the oven to 200C (fan assisted). Pour a tablespoon or two of oil into a baking tray and put the fillets in. Top each fillet with a couple of small slices of butter, black pepper and slices of lemon. Bake for 35 minutes.

Crushed potatoes
250g of new potatoes/ Charlotte potatoes
Olive oil/ rapeseed oil
Salt and pepper
Chopped chives

Wash the potatoes and cut into smaller pieces, boil in salted water until tender for 15 - 18 minutes and drain. Pour over 2 tablespoons of olive oil or rapeseed oil, season and crush the potatoes with a fork.

Tapenade
This makes more tapenade than you need for your dinner but it's so delicious that can be eaten with anything! Can be stored in a sealed container in a fridge for up to two weeks.
180g black pitted olives
a juice of one small lemon
2 tbsp of capers, drained
6 anchovies fillets, rinsed
1 garlic clove, peeled and chopped finely
 parsley
basil leaves
salt and pepper
2-4 tbsp of olive oil or rapeseed oil

Tip all the ingredients to a food processor and whizz briefly if you prefer a coarse texture or for longer if you prefer a smooth texture.

Serve as on the picture below:) Enjoy!