Ways with leftovers

Three delicious Scandinavian-inspired recipes to try, each with a trio of thrifty ideas for making the most of the leftovers

Easy baked salmon with cranberry & horseradish compote & fennel yoghurt

As the salmon isn't baked for long, you’ll need to cut all the ingredients for the topping very finely to make sure they are cooked and crispy. It’s worth baking a whole side of salmon as it will be juicier than using small cutlets. Peaches, apples and plums can be used instead of berries for the compote if preferred – just dice them finely so they cook quickly.

PREP AND COOK TIME 40 MIN SERVES 6-8

INGREDIENTS

⚹ 1.3kg side of salmon, skin on

⚹ 600g boiled bulgur (300g raw)

FOR THE FENNEL YOGHURT

⚹ 500g sliced fennel ⚹ 2 tsp sea salt ⚹ 200g yoghurt ⚹ 100g crème fraîche ⚹ Finely chopped fennel leaves ⚹ Black pepper

FOR THE COMPOTE

⚹ 200g cane sugar ⚹ 100ml water

⚹ 200g fresh cranberries or lingonberries

⚹ 30g finely grated horseradish

FOR THE TOPPING

⚹ 50g thinly sliced red onion ⚹ 6 garlic cloves ⚹ 50g finely chopped fennel tops ⚹ Pinch chilli flakes ⚹ Pinch paprika ⚹ 40g honey Extra virgin olive oil ⚹ Sea salt

1 Preheat the oven to 250°C/230°C Fan/ Gas Mark 9. For the yoghurt, mix the sliced fennel with 2 tsp of salt. Infuse for 15 minutes, then press the liquid off. Mix with the yoghurt, crème fraîche and chopped fennel leaves, and season with black pepper.

2 For the compote, bring the water and sugar to the boil in a small pan, then add the cranberries. Cook for 2 minutes over a high heat. Add the horseradish and leave to cool.

3 Lay the salmon skin-side down on a lined baking tray. Season with salt. Spread the red onion, garlic and fennel over the salmon. Season with chilli flakes and paprika. drizzle honey and olive oil over the fish.

4 Bake for 10 minutes or until translucent. Serve with bulgur wheat, fennel yoghurt and cranberry and horseradish compote.

Top Tip

Fennel tops are crunchy and full of aniseed attitude, and a joy when sliced thinly.

The leaves can be used as a tasty herb for salad dressings and sauces or sprinkled onto soups.

PREP AND COOK TIME 40 MIN MAKEs 8 INGREDIENTS