Smoked salmon and capers fishcakes

Tags

capers, Dill, fish, Fishcake, leftovers, lunch, salmon, smoked salmon

This is a great way to use any smoked salmon left over after a party.  Quick and easy and a delicious lunch.  Using semolina is a great alternative to breadcrumbs as it produces a very crisp coating.  These can be prepared in advance and kept in the refrigerator until you are ready to fry them.

Serves 4

Ingredients:
300g / 10½oz potatoes, peeled and cut into chunks
170g / 6oz smoked salmon
115g / 4oz fine French green beans, cooked al denté
1 tablespoon butter
1 egg plus 1 yolk
1 tablespoon flour plus a little extra for dusting
1 tablespoon capers
1/2 tablespoon fresh dill, chopped
1/2 tablespoon fresh parsley, chopped
2 tablespoons fresh chives, chopped
1/8 teaspoon cayenne pepper
1 tablespoon lemon juice
6 tablespoons semolina or dried breadcrumbs
2 tablespoons olive oil
Salt and freshly ground black pepper

Preparation:
Bring water to the boil in a saucepan, add the potato chunks and cook until tender, about 10 to 12 minutes
Drain the potatoes thoroughly, transfer to a large bowl, add the butter and salt and pepper and mash together until smooth (use a potato ricer if you wish)
Chop the green beans into 1cm / ½ inch pieces
Add the green beans, egg yolk, flour, capers, herbs, spring onion, cayenne pepper and lemon juice to the potatoes and stir to combine
Cut the smoked salmon into small bits and add to the bowl and mix gently
Season to taste and place in the fridge for at least one hour
Sprinkle some flour onto a plate
Beat the whole egg in a shallow plate
Sprinkle the semolina or breadcrumbs into a third shallow plate
Form the salmon mixture into about 6 fishcakes
Coat them in flour, egg then semolina then place onto a plate
Heat the oil in a sauté pan and gently fry the cakes until golden on both sides, about 3 to 4 minutes per side
Serve with a tartare sauce or homemade mayonnaise and a green salad

Bon appétit !

Hearty Chicken Chowder

Tags

Chicken, chowder, corn, cream, curry, leftovers, peas, potatoes, Soup, Thanksgiving

What do you do with leftover chicken or turkey? You could, of course, make sandwiches or use it in a pasta or risotto dish but my favourite way to use chicken or turkey is to make my hearty chowder. My daughter used to love the day after Thanksgiving way more than Thanksgiving itself as she simply loved this soup. It is thick and hearty and makes a great lunch with a piece of crusty bread and butter. If you want a thinner version or feel it is too thick after having puréed the veggies, then simply add a bit more hot chicken stock, or you could just add more cream.

Serves 6 to 8

Ingredients:

250 g / 9 oz cooked chicken, off the bone
30 g / 2 tablespoons butter
1 medium onion, diced
5g / 1 teaspoon curry powder
5 medium potatoes, peeled and diced
2 medium carrots, peeled and diced
1 celery stick, cut finely
1 cup peas or corn (from a can, frozen or cooked freshly)
750 ml / 3 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon Herbs de Provence
1 tablespoon fresh parsley, finely chopped
250 ml / 1 cup thick cream

Preparation:

Cut the chicken into bite sized pieces
Melt the butter over medium high heat in a large soup pot or dutch oven
Add onion and sauté until translucent, do not allow to brown
Stir in the curry powder and cook for 1 minute, stirring constantly
Add the potato, carrot, celery, stock and season to taste
Bring to the boil, uncovered
Cover and allow to simmer for about 15 minutes
Remove from the heat and using an immersion blender, purée the soup to your liking
Return to the heat
Add the chicken, peas or corn and Herbs de Provence
Cook 5 minutes longer
Pour in the cream and stir until well blended
Sprinkle on the parsley
Serve hot with crusty bread
Enjoy!

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Chinese Chicken Salad

Tags

chinese, chinese chicken salad, leftovers, peanut butter, salad, Turkey

 

 

This is an absolutely delicious recipe. It is perfect with left over rotisserie chicken, turkey, the day after Christmas or any time you have leftover chicken. Any portion of the chicken can be used, thighs, breasts or legs. If using turkey the white meat is best but it really is a matter of taste.
I used Skippy peanut butter. Seeing as soy sauce and peanut butter are both already salty, there is no need to add salt at all and in fact, I use the low sodium soy sauce as well. If you want to give the dressing a bit more kick, feel free to add a pinch of cayenne pepper. This salad keeps well in the refrigerator for up to 2 days as long as you have not added the lettuce. I would suggest to add the sesame seeds just before serving or they will lose all crunchiness. Do try it, you will love it!

To toast your sesame seeds, place them in a sauté pan with no oil or butter and cook over medium heat for about 4 to 5 minutes until golden. You need to watch carefully as they go from white to burnt in the blink of an eye.

Serves 10

Ingredients:

About 4 to 5 chicken breasts, skinless and boneless, cooked and cooled
1 red bell pepper, cored and seeded
1 green bell pepper, cored and seeded
1 échalote or onion, finely diced
3 spring onions (scallions), sliced
10 baby tomatoes
A few sliced radish
2 tablespoons sesame seeds, toasted

Dressing –
3/4 cup olive oil
1/4 cup apple cider vinegar
1/3 cup soy sauce
3 tablespoons sesame oil
1 tablespoon honey
2 garlic cloves, minced
1/2 teaspoon ginger
1/2 cup smooth peanut butter
1 teaspoon freshly ground black pepper

Preparation:

Shred the chicken into bite-sized pieces
Cut the peppers into thin strips
Whisk all the dressing ingredients together until smooth
Place the chicken, peppers,onion, radish, tomatoes and spring onions in a large bowl
Pour the dressing over and combine
Sprinkle the sesame seeds
Serve over your favourite lettuce, cold or at room temperature
Enjoy!