Smoked Salmon Gnocchi
Dill Cream and Melty Brie
Treat yourself to a stress-free, quick & easy recipe with our smoked salmon gnocchi and enjoy the benefits of healthy meal-planning!
125 ml Cooking Cream
75 g Brie
2 tbsp Butter
3 Chives
60 ml Cooking White Wine
4 g Dill
1 Garlic Clove
500 g Gnocchi
65 g Smoked Salmon
1 Onion
Preheat the oven to 400 F
In a large quantity of boiling salted water, cook the gnocchi for 3 minutes or until they come up to the surface. Drain and reserve.
2
While gnocchi are boiling:
Peel and finely chop the onion
Mince the garlic
Chop the dill (reserve some for garnish)
Fry the garlic and onion in the butter for 1 minute in a pan over high heat. Deglaze the pan with the white wine.
4
Add the cream.
Bring to a boil, add the chopped dill, stir and add the cooked gnocchi.
Transfer to an oven-safe dish.
Cut the brie and smoked salmon into pieces and spread around the sauce and the gnocchi.
Bake for 5 minutes.
6
Chop the chives.
Divide the gnocchi into plates and garnish with chives and reserved dill.
Salmon and Leek Tart
Ready-made pastry and ready-to-use salmon makes this recipe foolproof and easy.
25 g (1oz) butter
1 small leek, finely sliced
Flour to dust
250 g (9oz) shortcrust pastry
100 g (31⁄2oz) hot smoked salmon
1 tsp. wholegrain mustard
150 ml (5fl oz) double cream
1 medium egg
1⁄2 tbsp chopped chives
Preheat oven to 190°C (170°C fan) mark 5. Put in a baking sheet to heat up. Melt butter in a pan and gently fry leek for 20min until softened. Cool slightly.
On a lightly floured work surface, roll out pastry to the thickness of a £1 coin. Line a 20.5cm (8in), 3cm (11⁄4in) deep round flan tin with the pastry and prick the base with a fork. Line with baking parchment, fill with baking beans and bake blind for 10-12min. Remove baking beans and paper, then cook pastry for 5-8min until base feels sandy to the touch.
Turn oven down to 150°C (130°C fan) mark 2. Flake salmon into bite-sized pieces. Spread the mustard over base, followed by the cooled leek and salmon. Beat together the cream and egg and season well. Pour into the pastry case, sprinkle with chives and bake for 20-30min until just set. Serve hot or at room temperature with a green salad.
Smoked Salmon & Leek Macaroni Cheese Recipe
Ingredients
250 g macaroni or pasta of your choice
15 g Bertolli with Butter
1 small leek , sliced into thin discs
100 g smoked salmon , chopped into thin strips 2-3cm long
For the cheese sauce:
50 g Bertolli with Butter
50 g plain flour
600 ml semi-skimmed milk
1/2 tsp English mustard powder or 1 tsp mustard
175 g mature cheddar cheese , grated
25 g Parmesan cheese , grated
Instructions
Cook pasta according to packet instructions in boiling salted water. Drain well.
Meanwhile melt the Bertolli with Butter and sauté leek until softened. Set aside.
Make cheese sauce by placing Bertolli with Butter, flour and milk in a large saucepan and bring to boil, whisking continuously.
Make sure your grill shelf allows for the size of the ovenproof dish you are using, then preheat the grill to medium high.
Add Cheddar cheese and mustard to the saucepan and stir until completely melted into the sauce.
Stir in the cooked pasta, leeks and smoked salmon and mix through well.
Pour into an ovenproof dish and sprinkle the top with grated Parmesan.
Place ovenproof dish under the grill until golden brown and bubbling.
Serve immediately.