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Sam Stern is back in the kitchen with his deliciously quick and simple recipes from his book Too Good To Share. Here he makes some tasty salmon parcels and with the leftovers he rustles up a creamy salmon pâté. Tasty! Subscribe! Check Out Our Channel Page: Like Us On Facebook! Follow Us On Twitter! Watch This and Other Related films here: INGREDIENTS: 200 g New Potatoes 2 Salmon Fillets 4 tsp Horseradish 10 Thin slices of peeled cucumber Knob of Butter Fresh Parsley/Dill Sea Salt and Pepper Leftover Salmon Fillet Lemon Juice Creme Fraiche/ Cream Cheese Brown Toast and Crackers STEP 1: FOR THE SALMON PARCELS Preheat the oven to 200c/400F. Cut any large new potatoes in half, then boil or steam for about 15-20 minutes until cooked through. STEP 2: Meanwhile, place both salmon fillets on a sheet of foil or baking paper in the centre of a baking tray. Season with salt and pepper, then spread the horseradish over with a knife. Top with the cucumber slices. Pull up the sides of the foil or paper and fold over the seal the salmon in. Cook for 12-15 minutes or until its flakes easily. STEP 3: Drain the cooked potatoes and toss them with the butter, parsley or dill, and some salt and pepper. Serve with one of the salmon fillets. This also goes brilliantly with side salad) allow the other salmon fillet to cool, then refrigerate until ready to use). STEP 4: FOR THE PATE Flake the cooked salmon fillet with a fork, then place it in a bowl with the other ingredients. Mash and Mix with the fork until well combined. Taste and adjust the seasoning. Serve on hot buttered toast or crackers. Are you brave enough to try this mac and cheese pizza? Are you brave enough to try this mac and cheese pizza? Are you brave enough to try this mac and cheese pizza?
