I can’t claim the slightest bit of credit for this one. A friend and I were rummaging through the Tesco cook books and I stumbled on the Fay Ripley’s book Fay’s Family Food
This makes an excellent lunch on a piece of toast.
Mackerel pate:
200g mackerel
2 tablespoons cottage cheese
1 tablespoon creme fraiche
Juice of 1 lemon
Black pepper to taste
Pinch of smoked paprika
- Bung the lot in a food processor and whiz until as smooth or as chunky as you’d like it. Alternatively mash with a fork.
I’m not quite sure where this came from. I was sitting at work five minutes before leaving, and salmon en croute popped in to my head. I hadn’t tried cooking it before so I grabbed a few things on the way home and this is what I ended up with. I was pretty pleased with the result.
I started with what would be called a duxelle in a Beef Wellington. I made a creamy leek version. I fried some crushed fennel seeds in butter and oil, and once sizzling in I threw in sliced leeks. After softening I added a splash of white wine and then tasted it. Salt & pepper, and it needed a twang so a tiny splash of white wine vinegar fixed that. Then a glug of cream and allowed to simmer a little, then at the last minute an egg yolk to help hold structure and add a layer of richness. I then blitzed to take the lumps out.
Then I turned to the pastry, which I bought that great frozen stuff, simply shaping into rectangles a little bigger than my salmon fillets. I sliced the salmon in half horizontally, spooned some creamy leeks on and sandwiched the fish back together. Then I laid it in the pastry, added a lid, slashed for effect and brushed with the leftover egg white from earlier. 20 mins in a hot oven, and I got a crispy, fishy, creamy dinner. I love biting through pastry and feeling something warm and soft inside, both comforting and exciting. Great!
In a rare moment of dining alone, I took the opportunity to have some fish. Salmon leapt into my hands (not literally) and I tore home to prepare.
A sprinkle of salt, pepper, cumin and coriander both sides and then the fish goes into a hot pan skin-side down. Just as it starts to brown I flip the fish over and add bacon and greens to the pan. Once that pink colour has gone from the sides it’s off to the plate with a little olive oil. I love how the smoky crisp skin gives way to meaty, silky flesh. The contrast with salty bacon and mild greens. Lovely summer food.
