Hot Smoked Salmon and Couscous

IMG_1726

So sometimes something cold, even at this time of year, can be very rewarding. A dish that has about it something of the Mediterranean with the couscous, dill, olive oil and lemon mix  – but that smell and flavour of chunks of smoked salmon just scream out more a summer time plate.  I love this, it easily feeds two very well or four with a few side dishes. You can mix it up – add cucumber, other peppers, pitta bread even – but really you don’t need much on the side, this dish pretty much does it all.

 Ingredients

  • 320g couscous
  • Appx 400ml freshly boiled water from a kettle (enough to cover the couscous)
  • 200g spinach
  • 4 tbsp olive oil
  • Finely grated zest and juice 1 lemon
  • 1 tbsp Dijon mustard
  • 1 garlic clove, crushed
  • 1 red pepper, finely chopped
  • 5 spring onions, finely sliced
  • Small bunch fresh dill, roughly chopped
  • 2 tblsp of Greek Yoghurt
  • 3 hot-smoked salmon fillets

 

Method

  1. The couscous goes into a medium heatproof bowl, then pour over the boiling water until just covered. Stir, then cover the bowl with a plate or cling film and set aside for 5-6 minutes until the couscous has absorbed all the water.
  2. Wash the spinach, and pour over a kettle full of water. Drain, spinning or pressing out as much liquid out as possible.
  3. Combine the olive oil, lemon zest and juice, Dijon mustard and garlic in a small bowl then pour the lot over the couscous and fluff with a fork.
  4. Stir in the spring onions, pepper and dill, then transfer the lot to a serving dish.
  5. Flake the salmon into large pieces, then gently mix the yoghurt. Remove the garlic clove and serve.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s