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Creamy salmon, leek and potato traybake


  • 250g baby potatoes, thickly sliced
  • 2 tbsp olive oil
  • 1 leek, halved, washed and sliced
  • 1 garlic clove, crushed
  • 70ml double cream
  • 1 tbsp capers, plus extra to serve
  • 1 tbsp chives, plus extra to serve
  • 2 skinless salmon fillets
  • mixed rocket salad, to serve (optional)


Heat the oven to 200c/180c fan or gas mark 6.  Bring a medium pan of water to the boil.  Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes.  Toss the potatoes with 1/2 of the oil and plenty of seasoning in a baking tray.  Put in the oven for 20 mins, tossing halfway through the cooking time.

Meanwhile, heat the remaining oil in a frying pan over a medium heat.  Add the leek and fry for 5 mins, or until beginning to soften.  Stir through the garlic for 1 min, the add the cream, capers and 75 ml hot water, then bring to the boil.  Stir through the chives.

Heat the grill to high.  Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top.  Grill for 7 – 8 mins, or until just cooked through.  Serve topped with extra chives and capers and a salad on the side.

Salmon Provencal

Use a pressure cooker to make a quick pepper stew, then poach the fish gently in the stew so it doesn’t overcook

Takes 35 minutes and serves 4

  • 1 tbsp olive oil
  • 3 mixed peppers, deseeded and sliced
  • 1 large onion, thinly sliced
  • 400g/14 oz baby potatoes, unpeeled and halved
  • 2 tsp smoked paprika
  • 2 garlic cloves, sliced
  • 2 tsp dried thyme
  • 400g can chopped tomatoes
  • 4 salmon fillets
  • 1 tbsp chopped parsely, to garnish

Heat the oil in the pressure cooker and add the peppers, onion and potatoes.  Cook, stirring regularly, for 5 – 8 minutes until golden.  Then add the paprika, garlic, thyme and tomatoes.  Close the lid bring up a high pressure and cooked for 5 minutes then fast-release the pressure.

Season the stew and lay the salmon on top, skin-side down.  Put the lid back on, to cover but not for pressure, and simmer gently for another 8 minutes until the salmon is cooked through.  Scatter with parsley, if you like and serve.

Salmon and Ginger Spring Rolls with Soy Dressing

Salmon and Ginger Spring Rolls with Soy Dressing Serves 4
220g (8oz) smoked Scottish Quality Salmon, defrosted and diced small
4 sheets filo pastry, plus a little butter
110g (4oz) fresh coriander, roughly chopped
55g (2oz) white onion (cooked)
1 tbsp mayonnaise
85g (3oz) fresh ginger (grated)
1 pinch five spice
Salad leaves for garnish
Soy sauce
Preheat the oven to 220ºC, 425ºF, Gas mark 7.
In a bowl mix the salmon, coriander, onion, mayonnaise, ginger and five spice.
Lay the sheets of filo on a cold surface and cut in half.
Place a small amount of salmon mixture on each and roll into cigar shape folding in the sides that have been brushed with butter.
Place into the oven and cook for two to three minutes.
Serve on a bed of salad leaves with soy sauce.
Tip – For outdoor eating, serve cold with soy sauce for dipping.

Fat content: 11.6g
Carbohydrate (energy): 30.1g
Kilocalorie: 280
Fibre: 1.3g

All values are for one serving using listed ingredients.

Recipe and image kindly provided by Scottish Quality Salmon

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