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Hub Hot Smoked Salmon with Wild Mushrooms

This recipe has been put together by Hub-UK - it came about because Tesco's (UK supermarket chain) have a tremendous Christmas offer on smoked salmon at the moment - half price! Most people use smoked salmon in its natural state for starters or in buffets but it really is a worthwhile cooking ingredient. Have you ever tried scrambled eggs with smoked salmon? You don't know what you are missing until you have tried cooking with it.

The following recipe is very simple to cook and if wild mushrooms are not available just use what you can get.


200 g smoked salmon
6 spring onions (scallions)
1 red chilli
1 green chilli
1 roasted red pepper skinned and de-seeded
300 g fish stock
1/2 tsp fennel seed
6 peppercorns
2 to 3 fl ozs double cream


Prepare your stock first. First put your fennel seed and peppercorns in a pestle and grind very small. Dice your roasted red pepper which you have skinned and de-seeded. Add these ingredients together with the fish stock and liquidise.

Chop your scallions and dice the green and red chillies. Sauté in a little olive oil on a low heat until they start to soften. Add mushrooms and sauté for a further couple of minutes. Add your stock mixture and bring to the boil and then reduce heat to a simmer. Slice the smoked salmon into small strips and add to pan. Simmer for about five minutes. Remove from the heat and leave for half an hour or until you are ready to eat (this allows flavours to come through without over cooking).

When you are ready return to the heat to bring back up to temperature. Add 2 to 3 fl ozs of double cream and serve immediately on a bed of basmati rice or over a light pasta.