Apricot & crème fraiche Eton mess
Jam jars are perfect for transporting this fruity dessert to your favourite picnic spot - crumble over meringues just before serving
Poached salmon with courgette & lentil salad & lemon relish
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- ½ handful mintstalks (save the leaves for the relish)
- ½ handful parsleystalks (save the leaves for the relish)
- peeled rind 1 lemon(save the rest for the relish)
- 2 salmon filletsboned removed
- 1 small courgettepeeled into ribbons with a vegetable peeler
- ½ fennel bulbhalved then very thinly sliced
- 8 radishescut into wedges
- 250g pouch ready-cooked puy lentils
For the lemon relish
- 2 tbsp extra-virgin rapeseed or olive oil
- 1 tsp clear honey
- 1 tsp Dijon mustard
- small handful mintleaves, finely chopped
- small handful parsleyleaves, finely chopped
- 1 shallotvery finely chopped
- 2 lemons(1 from above)
Nutrition: per serving
- kcal622
- fat30g
- saturates4g
- carbs34g
- sugars9g
- fibre13g
- protein47g
- salt1.8g
Method
step 1
Fill a pan big enough to fit both salmon fillets with water. Add the herb stalks and lemon rind. Bring to a gentle simmer, then leave to bubble for 5 mins to allow the flavours to infuse.
step 2
Add the salmon to the pan, simmer gently for 1 min, then turn off the heat, cover with a lid and leave to poach for 5 mins. Transfer the salmon to a plate, peel off the skin and scrape away any brown flesh. Leave to cool, then chill until ready to serve.
step 3
To make the lemon relish, put the oil, honey and mustard in a bowl along with some seasoning, and whisk together. Add the herbs, shallot and the juice of 1 lemon. Cut the skin and pith away from the second lemon, then segment the pieces, catching any juice in the dressing bowl. Cut each segment into 3 or 4 small pieces, then add these too.
step 4
Assemble the salad ingredients in containers, then top each salad with a salmon fillet. Take the lemon relish in a jar for pouring over just before serving.
