Diana posted on April 14, 2009 07:31
Here are three easy quick to prepare fish suppers.
Smoked Mackeral and Potato and Dill Salad
Makes a great supper dish and can be used for lunch boxes as well. The quantity serves 4 as a side salad or makes a tasty starter or ideal for a light lunch.
Break the salmon into large flakes and stir into the soup with the cream and chopped salad onions. Heat through gently and season to taste before serving.
100grams of new potatoes boiled for 15 minutes or until tender and cut into halves
8 table spoons of best quality garlic mayonaise
14 grams of fresh dill chopped
14 grams of salad onions chopped finely
250grams of Smoked mackeral fillets
Mix all the above ingredients together to make a tasty salad or a light lunch.
Quick Tuna Nicoise Salad
630 grams baby new potatoes halved and boiled for fifteen minutes or until tender
4 tomatoes quartered
4 hard boiled eggs quartered
260 grams of tuna steak in brine (try using the no drain if you can)
100 grams of spinach leaves
20 pitted black olives
1 teaspoon of lemon juice
2 tablesppon of extra virgin olive oil
Boil the potatoes until almost tender and then add the green beans. Continue to boil for a further 4 to 5 minutes. Drain and rinse under cold water. Set aside for a few minutes to cool slightly.
Combine all the food ingredients in a bowl. Mix together the olive oil and lemon juice and drizzle over salad and serve.
Roasted Salmon Chowder
1.5 litres of hot chicken stock
800grams of floury potatoes (like Maris Piper) peeled and diced
1 leek thinly sliced
4 salmon fillets
Juice of one lemon
170ml tub of single cream (or as a lower fat alternative creme fraiche)
1 bunch of salad onions peeled and finely chopped.
Preheat oven to 200C gas mark 6. Pour the stock into a large pan. Add the potatoes and leek, being to the boil and simmer for 20 minutes until potatoes and leek are soft.
Meanwhile arrange the salmon fillets on a baking tray. Pour the lemon juice over and roast the fish for 15 minutes until just cooked through.