Hot Smoked Salmon and Couscous

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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.
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About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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