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Recipe for :

Hot Smoked Salmon Florentine

This recipes comes from The Fish Society, a UK business, which supplies a great variety of fish straight to your door. There is no subscription or membership fee, you just pay for what you order.

As an introductory offer The Fish Society is giving all visitors to Hub-UK the chance to place an initial order for £55 or more and recieve a £10 discount. All you need to do is enter the amount "10" and the word "Hub" on the order form - see diagram.

To find out more about The Fish Society, see their wide range or to place an order <click here>

"You could stretch it . . . using Rick Stein's recommendation: flake it and heap on bread served with creme fraiche blended with half its volume of chopped capers and chopped chive . . . another suggested accompaniment is peeled / grated eating apples mixed with lemon juice, creme fraiche and horseradish dressing (proportions to taste)".


60gm butter
400 - 600gm fresh spinach, shredded
600gm hot smoked salmon
2 tbsps wholemeal flour
200ml/6 fl ozs milk
125ml/4-5 fl ozs cream
150gm mature cheddar
grated rind of one lemon
2 tbsp grated Parmesan

  • Cook spinach in 30gm melted butter, stirring constantly, for about two minutes or microwave on high for 3 mins - until tender.
  • Spread spinach into shallow ovenproof dish.
  • Break salmon into small pieces and spread over spinach.
  • Melt rest of butter in saucepan, add flour, stir in and cook for one minute.
  • Remove from heat then stir in cream and milk. Return to high heat, stir until thickens and boils. Stir in cheese and lemon rind.
  • Pour over fish, sprinkle with parmesan, place in moderate oven for 20 minutes or microwave on high for about five minutes.

Serves 4

The Fish Society