Smoked salmon, cauliflower and asparagus bake

Smoked salmon, cauliflower and asparagus bake

By
From
Everyday Seafood
Serves
4

This is real comfort food for me. It’s the sort of dish I want on a chilly spring evening, with plenty of good crusty bread to mop up the juices. It doesn’t need anything else. You might like to add some extra smoked fish, such as mackerel or haddock, with the salmon. You could also bake small portions in little individual baking dishes to serve as a starter.

Ingredients

Quantity Ingredient
200g smoked salmon
50g unsalted butter
50g plain flour
200ml Fish stock
200ml whole milk
12 asparagus spears, woody parts removed, cut in half
1 large cauliflower, broken into small florets
2 teaspoons english mustard
2 tablespoons chopped parsley
1 tablespoon chopped tarragon
100g davidstow cheddar, grated
sea salt
freshly ground black pepper

Method

  1. Preheat your oven to 200°C. Cut the smoked salmon into strips and set aside.
  2. To make the sauce, melt the butter in a saucepan, add the flour and cook, stirring, for 3 minutes to make a roux. Heat the fish stock and milk together and add to the pan gradually, little by little, stirring all the time to avoid lumps. Once all the liquid is incorporated, cook the sauce over a low heat for 20 minutes, stirring every couple of minutes.
  3. Meanwhile, bring a pan of salted water to the boil. Add the asparagus and blanch for 2 minutes. Remove with a slotted spoon and immediately plunge into a bowl of iced water to cool quickly. Blanch the cauliflower for 4 minutes and refresh in the same way.
  4. When the vegetables are cold, drain well and arrange in an oven dish. Lay the smoked salmon over and in between the vegetables.
  5. When the sauce is ready, stir in the mustard and chopped herbs. Season with salt and pepper to taste. Pour the sauce over the vegetables and scatter the grated cheese on top. Bake for 15 minutes until golden and bubbling. Serve on warmed plates, with bread and butter on the side.
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