This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
US
Pocketmags Digital Magazines

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.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Homestyle - May 2016
If you own the issue, Login to read the full article now.
Single Issue - May 2016
$0.99
Or 99 points
Annual Digital Subscription
SAVE
45%
$5.99
Or 599 points
6 Month Digital Subscription
SAVE
19%
$3.99
Or 399 points

View Issues

About Homestyle

Transforming your home on a budget? You’ve come to the right place. Begin your bargain hunt with a stop-off on page 6, where you’ll find the best décor buys the high street has to offer – starting from just £2. Next, get your fix of design inspiration with our four fabulous real homes; Rebecca Hadley’s stairs (p.16) and Janice Issit’s bathtub (p. 46) are feats of creative magic. Steph and Abbi on the HomeStyle team have completely demystified the dark arts of DIY on page 61, from tool box starter kits and tiling masterclasses to solving your worst decorating disasters. For those DIY-ing to add value to your home, flip to page 80, where we’ve brought a whole new meaning to packing on the pounds – you’ll be totally amazed by how easily (and cheaply) you can send your asking price through the roof. Elsewhere, cook up a storm with frozen produce (p. 72), read our ultimate guide to wooden flooring (p. 96) and explore the many different ways you can upcycle and embellish junk shop finds with Juliet and Amanda on page 83. And lastly, our super stylist Pippa is back with three fun room ideas with print and pattern (p. 90) to give our schemes a whole new spin. Enjoy.