Salmon Mousse Light bites
These delightful canapes are the perfect addition to any festive party. Light, creamy, …
Preparation Time
|
10mins
|
Cooking Time
|
15mins
|
Level
|
Easy
|
Free Food
|
FF
|
spray oil
thumb-sized piece of ginger
8 tbsp light soy sauce
1 garlic clove, finely chopped
4 tbsp rice wine vinegar
4 skinned salmon fillets
800g potatoes, peeled
6 scallions, finely sliced
bag of spinach
Mix the ginger, garlic, soy and rice wine vinegar in a bowl and add the salmon fillets. Cover and allow to marinade in the fridge for 30 mins.
Meanwhile, cook the potatoes in a pan of lightly salted boiling water for 12–15 minutes until tender. Drain and mash well, adding a splash of skimmed milk for a smoother consistency.
Add the spinach to a pan with a little water. Sauté for a few moments until the spinach wilts.
Cook the salmon fillets on a lightly oiled hot griddle pan for about 4 minutes each side until cooked right through and golden brown.
Plate up by placing the salmon on the mash, topped with wilted spinach and sprinkled with scallions.
These delightful canapes are the perfect addition to any festive party. Light, creamy, …
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