SALMON SAVIOURS

Easy to make and impressive enough for guests!

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SALMON & BEETROOT TART

SERVES 4 PREP 15 MINS COOK 20 MINS

• 3 sheets frozen puff pastry, just thawed

• 125g cream cheese

• 1 egg, lightly beaten

• 100g feta, crumbled

• 350g salmon fillets, skin off, 3cm pieces

• 250g packet cooked beetroot, cut into wedges

• 1 bunch asparagus, finely sliced, blanched

• red veined sorrel (optional)

TOPPING

• 1 cup frozen broad beans, blanched, peeled

• ½ cup frozen peas, blanched

• 2 tbsp creme fraiche

• 1 tbsp lemon juice

1 Line a large oven tray with baking paper.

2 Press two sheets of pastry on top of each other and press with a rolling pin. Fold third pastry sheet in half and join the long side onto the other piece of pastry (to make one large pastry rectangle). Place on prepared tray. Score a 2.5cm border, then prick the middle with a fork.

3 Cook in a 200°C preheated oven for 10 mins.

4 In a bowl, combine cream cheese and egg with a fork. Stir in feta. Season.

5 TOPPING In a bowl, combine all ingredients. Season.

6 Spread cream cheese mixture over pastry base. Sprinkle with topping, salmon and beetroot. Cook a further 10 mins until salmon is cooked to your liking.

7 Serve with asparagus and sorrel leaves.

CRISPY SKIN SALMON WITH CABBAGE

SERVES 4 PREP 15 MINS COOK 10 MINS

1 tbsp olive oil

4 x 125g salmon fillets, skin on

1/4 small green cabbage, shredded

1 small fennel, thinly sliced on a mandoline

1 red onion, thinly sliced

1 green apple, cored, matchsticks 1/2 cup fresh dill 1/2 cup fresh mint leaves

1 avocado, peeled, cut into wedges lemon wedges, to serve

GHERKIN DRESSING

• 250g light sour cream