Wednesday, 12 March 2008

Salmon Bake for lunch!

It only serves one....sorry!



Made this to Bee's instructions except for the feta, I didn't have any....it turned out nice, but I wouldn't do it would out the feta again....it gives it that extra bit of oomfph...that was sadly lacking in today's version! You live and learn...and to be quite honest if you don't like feta, this would be right up your street. Tasty, filling, Phs1...green veg, beautiful salmon...what more should a girl ask for at lunch time???

10 comments:

Sylvie said...

Tulip, this looks delicious.

Anonymous said...

It is a very tasty dish, had one in the freezer but it didn't stay there long!

Rustic

Tulip said...

Sylvie - it was nice, but not as nice as the time I put feta cheese in it as well.

Anonymous said...

Now I've got the book at last, I read that Bee uses "hot-smoked salmon fillet[s]". I've just spent some time trying to track this ingredient down. from what I gather, beloved LIDL did stock it but no longer. Which did you use?

gettheebehindme+

Tulip said...

I used the stuff from tesco, think you can get it in Sainsbury's also. One time I did it with plain salmon fillets and it was just as nice.

Bee said...

You can use ordinary smoked salmon, smoked mackerel, smoked trout or plain salmon fillets. I only used the hot smoked one because they sold them in Lidl. And to my extreme delight, they have started selling them again after leaving me bereft for nearly 12 months :)

Anonymous said...

Well! that's what I call support! Not only Tulip but HRH Bee have replied. I'm off to LIDL pronto and plan to get a cold frame for under £20 for all the lettuces I aim to eat this spring.
Many thanks again. I'm one of those that learned to cook with Delia and we like EVERYTHING spelt ou EXACTLY.
gettheebehindme+

Anonymous said...

Where will I find the hot smoked salmon? The freezer? The chiller cabinet? Hot, as in spicy? Thanks.

My friends call me Tulip said...

Chiller cabinet and hot smoked is not spicy. I used regular salmon fillets cut into cubes once and it was just as nice. So basically any salmon will do...the recipe will withstand changes!

Anonymous said...

Thanks, Tulip. I'll keep an eye out for it in any case.