Smoked Salmon Pate

Smoked Salmon Pate

Smoked Salmon Pate

If you’ve got some smoked salmon and you’re not quite sure what to do with it, try making a smoked salmon pate. It’s great on hot buttered toast for a light lunch.

Ingredients

  • Smoked Salmon
  • Plain soft cheese (like Philadelphia or supermarket own)
  • A lemon
  • Freshly ground black pepper 

Method

In a bowl, mix the smoked salmon and cream cheese, with a little grated zest of lemon and a squirt of lemon juice. 

Using a hand blender or food processor, zap the pate mix until it’s nice and smooth. If you don’t have a blender mash well with a fork (it will be a bit chunkier)

Taste and if needed adjust the seasoning with a little extra freshly ground black pepper and a pinch of salt if needed

Press into a small ramekin dish and cover with cling film or a wax wrap and refridgerate until needed. 

Will keep for a couple of days in the fridge.

Serve on hot buttered toast

Smoked Salmon and Scrambled Egg

Smoked Salmon and Scrambled Egg

Smoked Salmon and Scrambled Eggs

There’s something deeply satisfying about a big plate of glossy scrambled eggs, with lashings of Smoked Salmon sprinkled on the top. 

Ingredients

  • A knob of butter
  • At least 2 eggs per person (if they’re extremely large one might be enough) beaten
  • Salt and ground white pepper 
  • Smoked Salmon 
  • Freshly Ground Black Pepper
  • Chopped chives to garnish (optional) 
  • Hot toast with loads of butter on

Method

In a small saucepan melt the butter over a very low heat

Add the beaten eggs, a little salt and white pepper and gently stir until the eggs start to set.

I like the eggs to be just soft, but if you prefer a firmer set, keep stirring over a lowish heat until it looks how you like it. If you like your Smoked Salmon cooked stir it in whilst it’s still in the pan. 

If not simply serve the smoked salmon and scrambled eggs on buttered toast. Garnish with some chopped chives and freshly ground black pepper.

Cheese and Tuna Melt Panini Recipe

Cheese and Tuna Melt Panini Recipe

Nothing quite beats the taste of a cheese and tuna melt panini, with cheese oozing out of the side of the bread. They’re surprisingly easy to make at home and don’t need that many ingredients! 

You can customise the recipe to suit you, using mozzerella if you like a slightly milder panini or spice things up a bit with spicy cheddar. If you like red onion or vine ripened tomatoes you could add those too or a little bit of fresh chopped red chilli.

As you can probably tell, I like putting chilli in just about everything but if you don’t like it just leave it out! 

If you can’t get hold of any panini breads you can use things like either tortilla wraps, sour dough bread, ciabatta or just plain old sliced white bread! 

I am a huge fan of mayonaise and love dipping the scorching hot paninni into a  small pool of mayo. But you can have it how you like it, either with salad cream, or ketchup or just on its own or with salad.

Ingredients
  • A tin of no-need-to-drain tuna or a can of tuna, drained
  • A little mayonaise or salad cream to mix
  • Freshly ground black pepper
  • If using sliced white bread, you will need a little butter or margarine to butter the outside of the bread
  • Mozzerella, sliced or grated or sliced or grated cheddar, or Monterary Jack Cheese or Spicy cheddar 
  • Tomato thinly sliced and/or Red Onion thinly sliced
  • Black olives , halved *optional

Method

Mix the tuna with a little salad cream or mayonaise to taste

Grind in a little freshly ground black pepper

If using panini bread or ciabatta cut in half lengthways

If using sliced white bread butter the OUTSIDE of the bread

Pre-heat a panini press, George Foreman Grill, or large frying pan

Assemble the sandwich by putting the tuna, cheese, tomato, onion and olives if using onto the bread

Place on the panini press/grill/pan and cook until the outside is golden and the inside is piping hot 

Serving Suggestion

Serve with salad and either mayo, salad cream or ketchup to taste.

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Tuna Pasta Salad

Tuna Pasta Salad

Tuna Pasta Salad

A light, summery dish, great on its own or with a glass of crisp white wine (for the adults, obviously!) It’s also a great way of using up any left over pasta. It keeps well so can be taken to work or school in a tub. 

You can have it as it is or jazz it up with a little red or green pesto. I usually use the same ingredients as in my Tuna Crunch Salad and just add the cooked, cooled pasta. Add lettuce, or olives if you like them. 

Ingredients
  • Pasta, cooked and cooled
  • Tuna Crunch Salad
  • Red or Green Pesto* optional
  • Olives* optional
  • Lettuce* optional

Method

In a large bowl mix the cooked, cooled pasta, the tuna crunch salad and the pesto, lettuce and olives if using.

Serve

Tuna Crunch Recipe

Tuna Crunch Recipe

Tuna Crunch Salad

If you’re looking for something light and refreshing to serve for lunch, look no further! 

Tuna Crunch Salad can be served either on its own, as a Jacket Potato filling or in crusty bread as a sandwich.

I quite like having a bowl of it in the fridge to nibble on when feeling peckish. If there are any ingredients listed that you’re not keen on feel free to leave them out. Add in whatever salad items you like. Just try to chop the ingredients so they’re a similar size to each other.

Ingredients
  • A tin of no-need-to-drain tuna or a can of tuna, drained
  • A stick or two of celery, washed and chopped into small pieces
  • A can of sweetcorn, drained
  • A fresh red pepper, washed and diced into small pieces
  • A fresh vine-ripened tomato (an ordinary tomato would do, but vine-ripened have more flavour) or cherry or plum tomatoes halved or quartered.
  • A small red onion, peeled and finely sliced *optional
  • A spring onion, rinsed, peeled and sliced into fine slices *optional
  • Cucumber, washed and diced.
  • Salad Cream or Mayonaise to mix
  • Freshly Ground Black Pepper
Method

Prepare all the ingredients as described above

Put all the salad ingredients and the tuna in a bowl and mix well

Add a little Salad Cream or Mayonaise to taste

Finish with a good grinding of Freshly Ground Black Pepper and serve.

Tuna Pasta Bake Recipe

Tuna Pasta Bake Recipe

Tuna Pasta Bake

The wonderful thing about Tuna Pasta Bake is it’s quick and easy to make and uses ingredients that you’re likely to already have in your store cupboard and fridge. It can be jazzed up with spicy cheddar cheese or Red Hot Dutch Cheese or made more mellow and melty using sliced mozzarella. If you have a little fresh basil that can be scattered on the top.

Serve with a fresh salad and some Garlic Bread

Ingredients
  • A tin of no-need to drain Tuna chunks (or a tin of tuna, drained)?
  • Dried Pasta of your choice. (I normally use either tubes, bows or shells)
  • A pinch of salt
  • A can of tomato and basil soup (or cream of tomato will do) OR Tomato and Mascapone Sauce
  • Cheddar Cheese (or Spicy Cheddar or Red Hot Dutch Cheese, grated) or Mozerella, sliced thinly?
  • Freshly ground black pepper
  • Chilli Flakes or a little finely sliced fresh red chilli* (optional)?
  • Basil leaves, washed, patted dry and torn.
  • Sweetcorn* (optional)?
  • Grand padamo or Parmesan Cheese, grated, to serve (optional)
Method

Boil the kettle

Carefully pour the boiling water into a pan

Add a pinch of salt and bring back to the boil

Add the pasta and cook according to the packet. If you’re using fresh pasta this won’t take very long, but if you’re using dried pasta it should take about 10-12 mins

Pre-heat the oven to Gas Mark 6 or 200 oC

Drain the pasta and put in an ovenproof dish

Mix in the can of soup or jar of mascapone sauce, the tuna and the sweetcorn if using

Sprinkle with the cheese and the chilli if using (don’t go mad with the chilli!) 

Cook for about 20 mins or so until the top looks bubbly and golden

Serve sprinkled with a little fresh basil, freshly ground black pepper and grand padarmo or parmesan cheese

There’s something wonderfully comforting about serving this in a bowl, rather than on a plate. I also like a big dollup of mayonaise to dip it in. 

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