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Mitch Tonks' Smoked Salmon and Spinach Gratin

Young's SeafoodThis recipe for Mitch Tonks' Smoked Salmon and Spinach Gratin comes from Young's Seafood and has been created especially for Young's by fishmonger and restaurateur, Mitch Tonks.

Young's is the UK's leading specialist fish brand. With two hundred years' experience, the brand's reputation for fish expertise provides reassurance to seafood consumers.

The Company's aim is to make using fish easy for consumers and offer superb product quality, whether frozen or chilled. With access to fish species from around the world, Young's provides a wide range of products, from traditional favourites such as Prawns and Scampi to Chip Shop Battered Fish, Ocean Pie and Seafood Meals.

To learn more visit www.youngsseafood.co.uk

Young's Fraserburgh Smokehouse Smoked Salmon

With many years of salmon smoking experience, Young's Master Smoker, Dougie Wallace, uses a special blend of oak and beech wood chippings to create a unique and delicious flavour which perfectly complements the Scottish Salmon. Each fillet is then hand trimmed and sliced to create a wonderful Smoked Salmon that's perfect for Christmas entertaining. Take a tip from Mitch and knock up a delicious gratin which can be served on Christmas Eve.

Young's Fraserburgh Smoked Salmon is available from Sainsbury's, Somerfield and Iceland.

Mitch Tonks' Smoked Salmon and Spinach GratinIngredients for Mitch Tonks' Smoked Salmon and Spinach Gratin

200g roughly chopped Young's Fraserburgh Smokehouse Smoked Salmon
1pint milk
1 onion
3 cloves
Good pinch nutmeg
1 lemon
A handful of spinach cooked, removing all moisture
4 tbsp flour
50 g butter
Small handful of finely chopped dill
Small handful of fine breadcrumbs

How to make Mitch Tonks' Smoked Salmon and Spinach Gratin

  • Place the milk, onion, bay leaf and cloves into a saucepan, bring to the boil and simmer for 4 - 5 minutes then remove from the heat.
  • In another saucepan, melt the butter then stir in the flour until you have a creamy paste.
  • Gradually pour on the milk whilst whisking until you have a sauce of double cream consistency.
  • Add the smoked salmon, spinach dill and nutmeg to the sauce.
  • Pour into a shallow dish, sprinkle with breadcrumbs, dot with butter and grill for 3 - 4 minutes until crisp.
  • Finish with a squeeze of lemon.
  • Serve with thick cut crusty or wholemeal bread.

Serves 2

www.youngsseafood.co.uk

Young's Seafood

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