Mitch Tonks' Smoked Salmon and Spinach
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
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.
for Mitch Tonks' Smoked Salmon and Spinach Gratin
200g roughly chopped Young's Fraserburgh Smokehouse
Good pinch nutmeg
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
to make Mitch Tonks' Smoked Salmon and Spinach
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.
another saucepan, melt the butter then stir in the
flour until you have a creamy paste.
pour on the milk whilst whisking until you have a
sauce of double cream consistency.
the smoked salmon, spinach dill and nutmeg to the
into a shallow dish, sprinkle with breadcrumbs, dot
with butter and grill for 3 - 4 minutes until crisp.
with a squeeze of lemon.
with thick cut crusty or wholemeal bread.