Roast Salmon with Black Pudding & Brussels Sprout Bubble & Squeak


Roast Salmon with Black Pudding & Brussels Sprout Bubble & Squeak

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Using seasonal winter ingredients, this quick and easy recipe is a Scottish update on classic comfort food – it works equally well for breakfast, lunch or dinner.

Serves 4

INGREDIENTS

  • 2 packets of RR. Spink & Sons Kiln roast salmon
  • 500g floury potatoes cut peeled and cut into 2cm dice
  • 250g Brussels sprouts cut in half
  • 250g black pudding diced in to 2cm pieces
  • Small bunch of chives chopped
  • 50g butter

“This roast salmon recipe puts a contemporary twist on the traditional. One of my favourite smoked salmon recipes!” – Scott Fraser, RR. Spink & Sons chef

METHOD

  1. Put the potatoes into a large saucepan and cover with salted water.
  2. Bring to the boil and cook for 20 minutes or until soft.
  3. Meanwhile in a medium saucepan fry the sprouts gently in the butter until they start to caramelise and soften.
  4. Drain the potatoes and leave to dry in the colander for five minutes.
  5. Add the pan along with the black pudding and cook for over a medium heat stirring occasionally. Season with salt and pepper.
  6. Try and get some colour onto the potatoes.
  7. Serve still in the pan with the salmon flaked over and sprinkle with chives.

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