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Posts Tagged ‘Cream cheese’

Pesto Salmon with Tomatoes, Spinach & Beans

Posted in Fish, Food, tagged , , , , , , , , , , , on 26 June 2023| Leave a Comment »

This is perfect for mid-week, super easy and very easy to assemble and bake in the oven. You can cover the dishes and freeze them if you like, then cook from frozen, uncovered for 30-35 minutes.

Wine Suggestion: With a floral, herbal and stonefruit character that’s backed up with a very textural green almond note Sartarelli’s Verdicchio Superiore Tralivio is just the business for this dish. Tomasso Sartarelli really has a feel for this cuvée and how to get the best from the old vines this is made from and it has such a natural balance it makes it so easy to drink when first released, like we’re doing tonight. However, with a bit of will power, it ages superbly too.

Pesto salmon with tomatoes, spinach & beans – serves 6

  • 100g baby spinach
  • 3 x 400g tins cannellini beans, drained and rinsed
  • 300g cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 lemon, zested and juiced
  • 6 tbsp Philadelphia cheese or other soft cheese
  • 4 tbsp fresh pesto
  • 150g breadcrumbs
  • 40g Parmesan, grated
  • 3 tbsp pine nuts
  • 6 salmon fillets

Heat the oven to 200C/180C fan/Gas 6.

Divide the baby spinach 6 individual baking dishes. Spoon over the beans and tomatoes and drizzle with the olive oil. Sprinkle over the lemon zest and squeeze over the juice, then season well. Toss with your hands to mix everything together.

Mix the soft cheese with the pesto in a bowl.

In another bowl mix the breadcrumbs with the Parmesan and pine nuts.

Place a salmon fillet into each dish and season well. Spoon over the pesto mixture, then the breadcrumb mixture, pressing it down. A bit will inevitably end up in the beans and that’s ok.

Bake for 20-25 minutes, or until the salmon is cooked (a probe should read 60C) and the crumbs a nice golden colour.

(Original recipe from BBC Good Food)

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Hot Smoked Trout Bagels with Mustard Butter and Cream Cheese

Posted in Brunch, Fish, Food, tagged , , , , , , , , , , on 4 September 2021| 2 Comments »

This brunch dish is from Camper Van Cooking by Claire Thompson and Matt Williamson. We cook in a tent which is a similar endeavour but sadly not this year. Still, it’s been fun trying out the recipes for when the time comes.

Hot-smoked trout bagels with mustard butter and cream cheese – serves 4

  • 5 tbsp butter, softened
  • 2 tsp Dijon mustard
  • 2 tsp wholegrain mustard
  • juice and finely grated zest of ½ a lemon
  • 1 small red onion, very thinly sliced
  • 150g-200g hot-smoked trout fillets (we used trout as we love the rainbow trout from Goatsbridge Trout Farm in Kilkenny) but you could also use hot-smoked salmon, break it into bite-size pieces
  • 4 wholemeal bagels
  • 150g full-fat cream cheese

Beat three-quarters of the butter with the mustards, lemon zest, black pepper and a little salt.

Melt the rest of the butter in a frying pan over a medium heat, then add the onion and cook for about 5 minutes or until softened.

Add the salmon pieces and heat through for a couple of minutes, then add the mustard butter and cook for another 5 minutes or until hot and the onions are very soft. Try not to break the salmon up too much.

Lightly toast the bagels and spread with the cream cheese, then add the salmon, sprinkle with lemon juice and serve.

(Original recipe from Camper Van Cooking by Claire Thomoson and Matt Williamson, Hardie Grant: Quadrille, 2021.)

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