Daisy Chains and Picnics

  The kids were away all day and evening, they went bowling before going to their work Christmas dinner, so Scott and I had the house to ourselves. We worked around the house and garden before relaxing in the spa before tea. I made sparkling mussels and crispy skin salmon for our tea. We ate it while watching four in a bed. We then settled down to watch Black Xmas.

  I made this using some leftover smoked salmon we had at New Year, it was really tasty, even Jodie ate a slice of it. I still have some smoked salmon to use up so Darren has requested salmon carbonara for tonight's tea! Ingredients 3 eggs 1 cup milk 1 cup cheese, grated 3 tbsp melted butter 1/2 cup S.R flour 1/4 tsp dried dill 1 onion, finely chopped 200g smoked salmon 1 tomato, thinly sliced Method 1.  Preheat oven to 180 degree C. In a food processor, mix together eggs, milk and cheese, season with salt & pepper. 2.  Add melted butter, flour, dill and onion, blitz to combine. Pour into a greased flan dish. 3.  Roughly break salmon into smallish pieces, place on top of egg mixture, top with tomato slices.  4.  Bake for 35-40 minutes or until light golden and just set in the middle. Rest for 10 minutes before slicing. Enjoy

  I had some leftover smoked salmon from New Year's dinner to use up, Darren suggested carbonara, Scott doesn't like anything creamy so he got the leftover salmon quiche. Ingredients 400g spaghetti 2 eggs, beaten zest of 1/2 lemon squeeze of lemon juice 40g finely grated Parmesan 100ml light cooking cream 3 tbsp chopped fresh chives or flat leaf parsley 150g smoked salmon pieces Method 1.  Cook spaghetti according to packet directions. 2.  Meanwhile, in a large bowl, whisk eggs, Parmesan, cream, lemon zest, lemon juice, herbs and smoked salmon together, season well. 3.  Drain the spaghetti, reserve some of the cooking water, return spaghetti to pan. Add the salmon mixture, turn heat under pan to medium. 4.  Using tongs, gently lift and turn pasta and egg mixture until sauce becomes creamy, if it is too thick use some of the cooking water to loosen the sauce. 5.  Sprinkle with some Parmesan, serve immediately. Darren took the leftovers to his work next day.

  I made this using the leftovers from last nights tea. I had about 300g of pan fried salmon leftover and thought a crustless quiche using the remaining would be ideal for tonight's tea. Ingredients 6 eggs 1 cup milk small pinch salt & pepper 1/4 tsp dried dill 200-300g cooked salmon, flaked 1 small spring onion, diced 1 small carrot, grated 1/2 cup grated cheese Method 1.  Preheat oven to 180°C, 160°C fan forced. Grease a flan dish with butter. 2.  Whisk together eggs, milk, salt, pepper and dill in a jug. Scatter the salmon, onion and carrot over the base of the flan dish.  3. Pour egg mixture over salmon and veg. Top with a scattering of cheese. 4.  Bake for 35-40 minutes or until golden and set. Enjoy hot or cold with a side salad.

I made these for Christmas day breakfast and they went down a treat I just had to make them again. Christmas breakfast 2019 No recipe needed, it is a flaky croissant filled with scrambled egg, thinly sliced smoked salmon and sliced avocado. Breakfast of champions, give it a try!

Oh my word, this was absolutely delicious. I really hadn't though about battering salmon as we adore it simply shallow fried or barbecued, I thought it would spoil the taste of the salmon. I managed to get some salmon fillets on offer and came across a packet of beer batter mix in my cupboard so decided to take the plunge and beer batter the salmon, it did not disappoint. The salmon was still tasty and tender but with a delicious crunch of batter. I used a packet mix of beer batter but it is just as easy to make your own, I have included a recipe for homemade beer batter below. Make sure the beer or soda water is well chilled, the colder the better, this gives it delicious crispiness. Ingredients 500 g salmon fillets, boneless, skinless 200 ml beer or soda water, chilled 160 g packet beer batter mix oil for deep frying Method 1.  Cut salmon into approximately 2 x 1 inch chunks. 2.  Add enough oil to a heavy based saucepan o...

These bite size salmon cakes are ideal for finger food buffets or appetisers. Serve with wasabi avocado dip, see recipe below. Tuna or crab can be substituted for the salmon if desired. Ingredients 415 g tin pink salmon, drained 1.5 tbsp grated Parmesan 2 spring onions, finely chopped 1 clove garlic, crushed 3 tsp soy sauce 1 egg white 1 cup fresh breadcrumbs salt and pepper to season Method 1.  Combine salmon, Parmesan, spring onion, garlic soy sauce, egg white and breadcrumbs in a bowl, season with salt and pepper. Shape a tablespoon amounts of mixture into patties. 2.  Heat 3/4 inch olive oil in a frying pan over a medium heat. Cook the patties in batches for 1-2 minutes on each side or until golden. Wasabi avocado dip Ingredients 1 avocado 1 tsp wasabi paste 1 tsp lemon juice salt & pepper to season Method 1.  Mash avocado, add wasabi paste and lemon juice, mix together, season with salt and pe...

Not exactly a recipe more an open sandwich idea. This combines the creamy taste of avocado with delicious cured salmon. This would also be great on pikelets, bagel or wholegrain bread. I used Huon gin and kaffir lime cured Tasmanian salmon but any flavour would work just as well. Ingredients 1-2 slices gin and kaffir lime cured salmon 1/2 avocado, mashed spinach leaves 1 crumpet Method 1.  Spread mashed avocado on top of crumpet, season with salt and pepper. 2.  Wrap cured salmon around spinach leaves to make a parcel. Place on top of avocado. Garnish with alfalfa sprouts. Enjoy.

This was our 2nd visit to the Salmon ponds so we decided to take grandma for a look around and have our lunch there. See previous visit  here . It was a warm but over cast day so it was nice not to have the sun glaring into the water.     We then drove up to pulpit rock view point, then back home. It was a nice day out.