Hot-smoked ocean trout bruschetta

• 0:20 Prep
• 6 Servings
• Capable cooks

A classic favourite - smoked trout on bruschetta is the perfect starter for any occasion. Featured in Celebrations, Easy entertaining

Ingredients

• 2 tablespoons creme fraiche, plus extra to spread
• 1 1/2 tablespoons lemon juice
• 3 teaspoons horseradish cream
• 2 tablespoons baby capers, rinsed, drained
• 1 large eschalot, very finely chopped
• 1/3 cup chervil sprigs
• 3 x 150g hot-smoked ocean trout or salmon portions (see Note), skin discarded
• 12 slices day-old sourdough bread, lightly grilled

Method

• Step 1 Place the creme fraiche, lemon juice and horseradish cream in a bowl and whisk with a fork until smooth. Add capers, eschalot and chervil sprigs, then flake the ocean trout over and gently fold mixture to combine. Season to taste with salt and pepper.
• Step 2 Spread the sourdough slices with the extra creme fraiche and top with the trout mixture.

Nutrition

• 1377 kj Energy
• 9g Fat Total
• 3g Saturated Fat
• 23g Protein
• 1289.9mg Sodium
• 6g Carbs (sugar)
• 36g Carbs (total)

All nutrition values are per serve

Notes

From delis and some supermarkets.

• Author: Kate Nichols
• Image credit: Ian Wallace
• Publication: Taste.com.au

Source: taste.com.au

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Tuna poke bowl

• 0:20 Prep
• 0:10 Cook
• 4 Servings
• Capable cooks

Poke (pronounced poh-keh) bowls are a Hawaiian delicacy, which are taking off here in Australia. Fresh fish is tossed in soy sauce, sesame seeds and rice wine vinegar before being piled onto sushi rice. Serve with diced avocado and pickled ginger. Featured in Easy lunch recipes, Easy dinner recipes

Ingredients

• 430g (2 cups) sushi rice, rinsed
• 2 tablespoons sushi seasoning
• 500g sashimi-grade tuna steaks, cut into 1cm pieces
• 1 green shallot, thinly sliced
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 1/2 teaspoons rice wine vinegar
• 1 1/2 teaspoons Masterfoods Sesame Seeds, lightly toasted
• 1/4 teaspoon dried chilli flakes
• 1 large avocado, cut into 1cm pieces
• Pickled ginger, to serve
• Shallow-fried wonton wrappers, to serve (optional)

Method

• Step 1 Cook rice following the packet directions. Stir in the sushi seasoning.
• Step 2 Combine tuna, shallot, soy sauce, sesame oil, vinegar, sesame seeds and chilli in a glass or ceramic bowl. Set aside for 5 minutes to marinate.
• Step 3 Divide the rice among bowls. Top with tuna mixture and avocado. Serve with the pickled ginger and wonton wrappers, if using.

  Nutrition

  • 2827 kj Energy
  • 17g Fat Total
  • 4g Saturated Fat
  • 4g Fibre
  • 38g Protein
  • 90g Carbs (total)

  Notes

  Sashimi-grade tuna is the traditional ingredient in a poke bowl, but if you can’t find it, try using smoked salmon instead.
  • Author: Katrina Woodman
  • Image credit: Jeremy Simons
  • Publication: Taste Magazine
  Source: taste.com.au

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Baby cos, white anchovy and bean salad with hazelnut vinaigrette

• 6 Servings
• Capable cooks

This gourmet salad incorporates anchovies, quail eggs and roasted hazelnuts to create side dish designed to impress. Featured in Salad recipes, Fish recipes

Ingredients

• 300g green beans, trimmed
• 3 baby cos hearts, quartered
• 12 quail eggs, hard-boiled, peeled, torn in half
• 12 white anchovies (see note)
• 75g (1/2 cup) roasted peeled hazelnuts, halved
• 30g flaked parmesan
• 80ml (1/3 cup) extra virgin olive oil
• Juice of 1 lemon
• 2 teaspoons wholegrain mustard
• 2 teaspoons red wine vinegar

Method

• Step 1 Cook green beans in a saucepan of boiling salted water until just tender, drain and refresh in iced water, then drain again.
• Step 2 Arrange cos hearts, beans, quail eggs, anchovies, half the nuts and the parmesan in a large bowl.
• Step 3 For hazelnut vinaigrette, finely chop remaining hazelnuts and place in a screw-top jar with remaining ingredients. Season with sea salt and freshly ground black pepper and shake to combine. Drizzle dressing over salad just before serving.

Nutrition

• 1097 kj Energy
• 24g Fat Total
• 4g Saturated Fat
• 9g Protein
• 556.07mg Sodium
• 1g Carbs (sugar)
• 2g Carbs (total)

All nutrition values are per serve

Notes

White anchovies are simply fresh anchovies that have been marinated in a mixture of oil and vinegar, the latter being the ingredient that whitens them. Italian white sardines are available from delicatessens.

• Author: Sophia Young
• Image credit: Mark Roper
• Publication: Vogue Entertaining + Travel

Source: taste.com.au

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Angel hair pasta with smoked salmon, peas and mint

• 0:20 Prep
• 0:15 Cook
• 4 Servings
• Capable cooks

Salmon is a wonderful combination with pasta for a light and easy meal. Featured in Pasta recipes, Quick meals

Ingredients

• 2 teaspoons olive oil
• 1 leek, trimmed, washed, thinly sliced
• 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
• 120g (3/4 cup) frozen peas
• 125ml (1/2 cup) extra light thickened cream
• 80ml (1/3 cup) fresh lemon juice
• 1 x 175g pkt hot smoked salmon, skin removed, flaked
• 350g dried angel hair pasta
• 1/4 cup fresh mint leaves

Method

• Step 1 Heat the oil in a frying pan over low heat. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Add the asparagus and peas, and cook, stirring, for 3 minutes or until asparagus is bright green and tender crisp. Stir in the cream, lemon juice and salmon. Cook for 1 minute or until the salmon is heated through. Season with salt and pepper.
• Step 2 Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain, reserving 80ml (1/3 cup) of the cooking liquid.
• Step 3 Add the pasta, reserved cooking liquid and mint to the salmon mixture and stir until well combined.
• Low sugar

Nutrition

• 2074 kj Energy
• 12g Fat Total
• 5g Saturated Fat
• 6g Fibre
• 25g Protein
• 37mg Cholesterol
• 593.55mg Sodium
• 5g Carbs (sugar)
• 70g Carbs (total)
All nutrition values are per serve

Notes

Budget tip: To save at the checkout, replace the smoked salmon with canned pink salmon. Variation: Angel hair pasta with tomato, smoked salmon and mint: Omit the cream and lemon juice. Add a 400g can diced tomatoes with the asparagus in step 1.

• Author: Cynthia Black
• Image credit: Ben Dearnley
• Publication: Australian Good Taste

Source: taste.com.au

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Fines herbes and gruyere omelette with smoked salmon

• 0:05 Prep
• 0:05 Cook
• 1 Serving
• Capable cooks

This gourmet omelette incorporates creamy gruyere cheese and fresh herbs to create a breakfast that will make even the toughest critics smile. Featured in Cooking for 1 or 2, Egg recipes

Ingredients

• 3 large eggs, lightly beaten with a fork
• 1 teaspoon thin cream
• 1 tablespoon finely chopped flat-leaf parsley
• 1 tablespoon finely chopped mixed herbs (chives, chervil, tarragon), plus chervil to garnish
• 5g (1 teaspoon) unsalted butter
• 1/2 teaspoon olive oil
• 2 tablespoons finely grated gruyere cheese
• Smoked salmon, to serve
• Sour cream, to serve

Method

• Step 1 Beat eggs in a bowl with a fork, add cream and herbs, then beat again to combine. Place the butter and oil in a non-stick frypan over medium heat, swirling to coat pan. When butter begins to foam, increase heat to high, add egg mixture and swirl to coat pan. Leave for 5 seconds, then, when edges begin to bubble, push liquid at edges towards centre of pan, tilting to fill gaps. Continue pushing liquid and tilting pan for about 2-3 minutes until omelette is almost set. Add cheese, then tip pan to one side and use a spatula to gently fold omelette in half. Slide onto a plate, top with smoked salmon and a dollop of sour cream, and serve immediately.

Nutrition

• 1463 kj Energy
• 28g Fat Total
• 13g Saturated Fat
• 25g Protein
• 267.73mg Sodium
• 1g Carbs (sugar)
• 1g Carbs (total)

All nutrition values are per serve

Notes

Omelettes are very quick to cook, so have everything ready before you start.

• Author: Nancy Duran
• Image credit: Ben Dearnley
• Publication: delicious.

Source: taste.com.au

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Salmon with mixed capsicum & olive salad

title="Salmon with mixed capsicum & olive salad"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-with-mixed-capsicum-amp-olive-salad.jpg" srcset="https://img.taste.com.au/G3aWQw-_/w720-h480-cfill-q80/taste/2016/11/salmon-with-mixed-capsicum-olive-salad-22616-1.jpeg 720w, https://img.taste.com.au/hxIx1UZ-/w643-h428-cfill-q90/taste/2016/11/salmon-with-mixed-capsicum-olive-salad-22616-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon with mixed capsicum & olive salad"
/>

• 0:20 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

Featured in
Salad recipes, Salmon recipes

Ingredients

• Olive oil spray


• 1 red capsicum, deseeded, quartered


• 1 yellow capsicum, deseeded, quartered


• 1 bunch asparagus, trimmed, cut into 3 lengths


• 2 (about 200g each) Atlantic salmon fillets, cut into 3cm chunks


• Sea salt & freshly ground pepper


• 1 tablespoon olive oil


• 2 tablespoons fresh lemon juice


• 1 teaspoon drained capers, finely chopped


• 1 tablespoon chopped fresh dill


• 100g green olives stuffed with feta, sliced


• 80g baby spinach leaves


• 1/4 cup low-fat feta, crumbled


• 4 slices sourdough bread, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Heat a chargrill pan on a mediumhigh heat. Lightly spray the capsicum, asparagus and salmon with oil. Season with salt and pepper. In batches, chargrill the capsicum for 5 minutes each side or until skin has blackened and blistered. Place into a sealed plastic bag until cool. Peel off the skin and discard. Cut into thin slices.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Chargrill the asparagus for 2-3 minutes each side or until just tender. Set aside. Chargrill the salmon for 1 1/2-2 minutes each side or until cooked to your liking. Flake the salmon into large pieces.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  In a small bowl whisk the olive oil, lemon juice, capers and dill together. Season with salt and pepper. Combine the peppers, asparagus, salmon, olives, spinach and feta with dressing and serve immediately.
  
  
  

• Low fat

Nutrition

• 1440 kj

  Energy




• 13g

  Fat Total




• 4g

  Saturated Fat









• 24g

  Carbs (total)

All nutrition values are per serve

Notes

Wine suggestion: Wolf Blass Semillion Sauvignon Blanc

• Author: Kim Meredith


• Image credit: Steve Brown


• Publication: Fresh Living

Source: taste.com.au

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Salmon & avocado chilli linguine

title="Salmon & avocado chilli linguine"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-amp-avocado-chilli-linguine.jpg" srcset="https://img.taste.com.au/-Vxw8de0/w720-h480-cfill-q80/taste/2016/11/salmon-avocado-chilli-linguine-86283-1.jpeg 720w, https://img.taste.com.au/j9KUmJtH/w643-h428-cfill-q90/taste/2016/11/salmon-avocado-chilli-linguine-86283-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon & avocado chilli linguine"
/>

(4) Rate it

• 0:10 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

Avocado with fresh salmon, salty capers and tangy lemon is a winning flavour combo.

Featured in
Pasta recipes, Main recipes

Ingredients

• 400g linguine


• 3 1/2 tablespoons olive oil


• 3 skinless salmon fillets, pin-boned


• 1 garlic clove, finely chopped


• 1 small fresh red chilli, thinly sliced


• 2 avocados, halved, stones removed, peeled, coarsely chopped


• 50g (1/4 cup) drained capers, rinsed


• 2 tablespoons fresh lemon juice


• 1 teaspoon finely grated lemon rind

Method

• 
  
  
  Step 1
  
  
  
  
  Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, heat 2 teaspoons of oil in a frying pan over medium-high heat. Cook the salmon for 3-4 minutes each side or until it flakes easily when tested with a fork. Transfer to a plate. Cover to keep warm.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Heat the remaining oil in the pan over medium heat. Cook the garlic and chilli, stirring, for 30 seconds or until aromatic.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Coarsely flake the salmon. Add the salmon, chilli mixture, avocado, capers, lemon juice and lemon rind to the linguine. Toss to combine. Divide among serving bowls. Season with salt and pepper.
  
  
  

• Low carb


• Low sodium


• Low sugar

Nutrition

• 4140 kj

  Energy




• 56g

  Fat Total




• 12g

  Saturated Fat




• 7g

  Fibre




• 43g

  Protein




• 77mg

  Cholesterol




• 170.07mg

  Sodium




• 3g

  Carbs (sugar)




• 76g

  Carbs (total)

All nutrition values are per serve

Notes

Buttery and slightly nutty, hass avocados are rich in flavour and loved for their smooth texture. Go beyond salads and add them to hot dishes, too.

• Author: Gemma Luongo


• Image credit: Rob Palmer


• Publication: Australian Good Taste

Source: taste.com.au

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