Salmon and Mustard Cream Cheese
Food and flavour are my main passions in life and I’m lucky that there are no limits to where these can lead me. Every trip abroad is an opportunity to discover a foreign cuisine, and every family occasion is a chance to indulge in the joy of sharing a meal. I love to cook and, as with most people, the more I cook the more I love to experiment. I am a firm believer that there are very few dishes that can’t be adapted to make delicious pancake fillings and salmon is no exception. So this week I’m sharing my recipe for crepes filled with oven-roasted salmon, broccoli and my special ingredient – mustard cream cheese.
Salmon is a great source of protein and high in Omega 3s – plus it’s really easy to cook. Finding a carbohydrate to serve with fish isn’t always easy, though. Rice and potatoes can become as boring as standing in line for the Post Office after a while, so next time you’re having Fish Friday, why not think about incorporating pancakes? Rolling these simple ingredients up into a crepe is a great new way to serve salmon to add to your weekday meal repertoire. Check below for the recipe.
- 1 fillet of salmon
- Seasoning of choice (experiment with flavours such as salt & pepper, lemon and coriander, garlic, ginger, soy sauce and chilli)
- Broccoli florets (about a large palm-full)
- Wholegrain mustard
- Cream cheese
- First put your salmon on to roast. To do this, set your oven to 180 degrees. Grab a baking tray and cover with a large piece of foil. Put your salmon skin-side down in the centre of the foil and season with your chosen flavours. We opted for a good squeeze of lemon and a tsp of chopped coriander. Fold up the sides of the foil and scrunch together to seal the salmon inside the foil parcel. Roast for 15-20 minutes. Allow the parcel to cool for a few minutes before opening, and then flake the fish into small chunks.
- While the salmon is cooking, bring a pan of water to the boil and chuck in your broccoli pieces. Cook for around 10 minutes until just soft. Drain and roughly break apart with a fork into small pieces. Set aside once done.
- In a small ramekin or bowl, mix together 3 parts cream cheese to 1 part mustard (adjust proportions to taste).
- Make up your crepe batter using our Basic Batter recipe, and prepare as many crepes as needed. We generally recommend two per person.
- Now it’s assembly time! You can do this in the pan to keep everything warm. Cover half of the crepe with your mustard cream cheese. Top with the broccoli and salmon flakes. Fold the crepe in half over the filling, and then in half again into quarters, using a spatula to make a crease down the middle to ease folding if necessary. Et voila! Ready to serve.
For a less-filling lunch recipe, use smoked salmon rather than roasting a salmon fillet. Chop the smoked salmon into small pieces and fry for a few minutes with a bit of mustard cream cheese in a pan. Use this mixture and some chopped spring onion to fill your crepes.
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