There is only one way to impress a loved one this Valentine’s Day, and that’s serving Kinvara Organic Smoked Salmon. This luxurious salmon is just delicious; it can be served on Valentine’s morning as the perfect breakfast in bed, as part of a main meal or side dish or simply on rye bread with a touch of black pepper. Love will most certainly be in the air with this delicacy.
SMOKED SALMON POTATO SALAD Baby new potatoes tossed in horseradish mayonnaise with Kinvara Organic Smoked Salmon and spring onion stirred in. A perfect accompaniment to cold turkey or chicken or any party buffet.Good, too, as a dish on its own for a glamorous lunch Serves 4
450g/1lb baby new potatoes, scrubbed
6 spring onions, trimmed
225g/8oz sliced Kinvara Organic Smoked Salmon
6 tbsp mayonnaise
1 tbsp creamed horseradish
Juice and zest of half a lemon
Good pinch cracked black pepper
1. Boil potatoes in lightly salted boiling water until tender. Drain and reserve in a large bowl. Slice spring onions on the diagonal and add to potatoes.Tear smoked salmon into pieces and add to bowl.
2. Place mayonnaise into a bowl and add creamed horseradish, lemon juice and zest and cracked black pepper. Mix well, then spoon over potato mix and toss lightly to coat. Pile onto a serving platter to serve
 Individual ramekins of easy, airy and billowing baby soufflés filled with chopped Kinvara Organic Smoked Salmon and dill, served topped with smoked salmon curls and sprigs of dill Makes 6
50g/2oz unsalted butter
50g/2oz plain flour
300ml/1/2pt milk
3 eggs
Salt and freshly ground black pepper
1 egg white
175g/6oz chopped Kinvara Organic Smoked Salmon
Extra Kinvara Organic Smoked Salmon for curls
1 tbsp chopped dill
Extra dill sprigs for decoration
Leafy salad for serving 1. Melt butter in a pan and add flour. Cook for a minute over low heat, stirring.Take off the heat and gradually add milk, still stirring. Place back on heat and stir until thickened.
2. Beat eggs and season. Beat into mix. Whisk white stiff and fold this in. Then fold in smoked salmon and dill. Butter 6 ramekins, then spoon mix in andsmooth over.
3. Bake in a pre-heated oven Gas 5/375ºF/190ºC for 25 minutes, or until risen and golden. Remove from oven and serve each decorated with a smoked salmon curl and a sprig of dill, and a leafy salad.
4. Kinvara Smoked Salmon is available in Waitrose, Fresh and Wild, Selfridges food hall and by mail order –www.kinvarasmokedsalmon.com
It may be the season for love, but it’s also the season for chicory. Try this trio of delicious recipes for a Valentine’s supper...
CHICORY SALAD WITH SEARED TIGER PRAWNS, PITTA BREAD CRISPS AND A CAESAR DRESSING Serves 4–6
6 heads of white chicory
2 pitta breads
Olive oil
Sea salt and freshly ground black pepper
300g tiger prawns, cooked and peeled
Clove of garlic
Cracked black pepper
Fresh Parmesan shavings
Handful of chopped chives
Dressing:
250ml of good quality mayonnaise
3 tbsp double cream
Juice of 1/2 lemon
Dash of anchovy essence
Black pepper
2 garlic cloves, peeled and crushed
Method
1. Cut the ends off the chicory and separate into individual leaves. Rinse gently, drain and set aside. Cut the pitta breads into cubes and peel each cube apart.Toss in olive oil and season with sea salt and black pepper. Arrange pittas on a baking tray and bake in a hot oven for approximately 8 minutes or until golden brown and crisp.
2. Combine the mayonnaise, double cream, lemon juice, anchovy essence and crushed garlic in a bowl and season with black pepper to taste. If the dressing is too thick add a little more lemon juice or a dash of warm water.
3. Sear the tiger prawns in the olive oil with a clove of garlic cut in two. Sprinkle with a teaspoonful of freshly crushed black peppercorns and cook until slightly coloured on either side. Layer the chicory, prawns and croutons in a bowl and spoon over the Caesar dressing. Garnish with Parmesan shavings, chives and black pepper.
CHICORY CROSTINI WITH RARE BEEF, ROASTED PEPPER AND MASCARPONE WITH TRUFFLE OIL
Makes approx 30
1 baguette
2 tbsp olive oil
50g butter
1–2 tsp mixed herbs
Sea salt and freshly ground black pepper
1 medium head of red or white chicory
120g rare roast beef, thinly sliced
1 roasted red pepper cut into 1cm squares
100g mascarpone
Truffle oil to garnish
Method 1. Slice the baguette into equal 1cm rounds and place on a baking tray. Melt the olive oil and butter in a small saucepan and brush the bread rounds until well coated. Sprinkle with the mixed dry herbs and season well with sea salt and black pepper. Bake in a hot oven, 200ºC/400ºF/Gas Mark 6, for approximately 8-10 minutes until golden brown. 2. Cut off the end of the chicory and separate into individual leaves. Cut each leaf in half and place one half on top of each crostini.Thinly slice the beef and arrange inside the chicory leaf. Cut the roasted peppers into 1cm squares and place on top of the beef.Top with a small amount of mascarpone cheese and drizzle with truffle oil.
Per serving (30) – 34 kcalories, 1.6g protein, 2.6g
carbohydrates, 2.3g fat, 1g saturated fat, 0.3g fibre,
0.2g sugars, 1.29g sodium.
Nutrition – as well as the nutritional value of the
Chicory this recipe contains: vitamin A and beta
carotene, B complex vitamins, vitamin C, vitamin E,
calcium, iron, magnesium, manganese, selenium,
zinc, potassium plus other antioxidants from the
herbs and seasonings. | 
