DILL-CURED SALMON WITH SOFT-BOILED EGGS ON TOAST
1 Bring a large pan of water to the boil. Carefully lower in 2 SpinneysFood Free Range Eggs and cook for 4 minutes.
2 Meanwhile, toast slices of SpinneysFood Fibres+ Bread.
3 Use a slotted spoon to transfer the eggs to a bowl of ice-cold water. Leave to cool, then peel and halve the eggs.
4 Divide the toast between two plates. Top with the soft-boiled eggs, slices of SpinneysFood Dill-cured Salmon and SpinneysFood Pea Shoots.
SMOKED MACKEREL, APPLE AND PEA SHOOT SALAD
1 Remove and discard the skin from 2 SpinneysFood Smoked Mackerel fillets, flake the flesh into chunks and set aside.
2 Slice a Granny Smith apple into matchsticks. Add to a bowl with SpinneysFood Pea Shoots and mackerel. Drizzle lightly with the dressing.
3 Season, mix gently and divide between two plates. Serve with lemon wedges, if you like.
HONEY-ROAST SALMON WITH BABY POTATOES AND ASPARAGUS
1 Flake SpinneysFood Smoked Honey Roast Salmon into chunks and set aside.
2 Halve 450g Keogh's Baby Potatoes and cook in boiling salted water for 10-12 minutes, adding 12 trimmed asparagus spears when 4 minutes’ cooking time remains.
3 Drain and slice the asparagus in half lengthways.
4 Divide the potatoes, asparagus and salmon among three plates. Drizzle with the dressing and serve with lemon wedges, if you like.
SOY AND GINGER SALMON WITH RICE AND CUCUMBER RIBBONS
1 Slice 2 SpinneysFood Roasted Smoked Soy, Honey and Ginger Salmon fillets in half and set aside.
2 Cook 125g Waitrose Organic Wholegrain Rice according to pack instructions. Drain well.
3 While the rice is cooking, make ribbons of 2 SpinneysFood Organic Cucumbers using a peeler. Crisp in ice-cold water for 5 minutes, then drain well and pat dry.
4 Slice spring onions and stir through the rice. Divide among two plates, top with the salmon and cucumber ribbons and serve.