Highland beef with pickled walnuts & puff pastry tops
A rich beef stew that gets better the longer it's kept. The pickled walnuts add a tangy touch. Make up to three days ahead
Seared salmon with heather honey dressing
- Preparation and cooking time
- Total time
- Ready in 35 minutes
- Easy
- Serves 8
Skip to ingredients
- 1 tbsp olive oil
- 450g salmon filletskinned
- 2large oranges
- 3small red onions
- 225g large, cooked, peeled prawn
- 2 x 150g bags bistro leaves or mixed salad leaves
For the dressing
- 125ml olive oil
- 2 tbsp wholegrain mustard
- 1 ½ tbsp heather honeyor clear honey
- 1 tbsp mayonnaise
- 1 tbsp white wineor raspberry vinegar
Nutrition: per serving
- kcal326
- fat24g
- saturates4g
- carbs9g
- sugars2g
- fibre2g
- protein19g
- salt1.79g
Method
step 1
The day before, heat the olive oil in a non-stick frying pan, then cook the salmon, skinned side down, for 12-15 minutes, turning half way through. It should be cooked all the way through and opaque in the centre.
step 2
Meanwhile, make the dressing. Put olive oil, mustard, honey, mayonnaise and vinegar with some salt and pepper into a blender and whizz until well combined, then set aside.
step 3
Peel and segment the oranges and remove any pith (work over a plate so you can catch all the juices). Cover the oranges and keep in a cool place. Stir the orange juice into the dressing and store it in a screw top jar. Slice the onions, put into a plastic bag and store in the fridge.
step 4
Flake the salmon into large pieces using two forks to tease the flesh apart, then spoon over half the dressing. Cover and chill.
step 5
When ready to serve, shake the dressing, put the sliced onion, prawns and orange segments in a large bowl and drizzle over the remaining dressing. Add the salad leaves and toss together lightly. Using your hands, gently lift the mixture on to a large platter and scatter over the salmon flakes. Season with some coarsely ground black pepper and serve immediately.
