Recipe - Salmon And Bacon Kebabs With Tarragon Sauce

450 g Waxy baby new potatoes;
(Charlotte)
1 175 gram pie broccoli
5 tablespoon Olive oil
25 g Unsalted butter
1 Onion; finely chopped
100 g Button mushrooms; cut or sliced up
225 g Salmon fillet; skinned and
boned
(225 to 300)
4 Eggs
115 g Cream cheese
2 Fresh tarragon stalks
1 lg Ripe tomato
1 tablespoon White wine vinegar
1 teaspoon Dijon mustard
One half teaspoon Clear honey
1 115 gram bag fresh salad
leaves
Salt and freshly ground
black pepper

Heat a nonstick frying pan and preheat the grill.

1 Put the potatoes in a pan of boiling salted water, cover and simmer for
about 15 minutes or until tender and cooked through.

2 Cut the broccoli into small florets and plunge into a pan of boiling
salted water for a minute or two. Drain and refresh under cold running
water.

3 Add 1 tbsp oil and the butter to the frying pan and tip in the onion.
Stirfry for 23 minutes until just starting to change colour.

4 Add the blanched broccoli to the pan with the mushrooms, season to taste
and cook for another few minutes, stirring occasionally.

5 Cut the salmon into cubes and add to the pan, stirring until well
combined. Cook for 34 minutes or until the salmon is just tender and well
sealed.

6 Break the eggs into a bowl, beat until well combined and then beat in the
cream cheese with a balloon whisk. Season to taste.

7 Finely chop the tarragon and stir into the egg mixture. Season to taste.

8 Pour over the salmon and vegetable mixture and cook for 34 minutes,
pulling the egg mixture away from the edge of the pan to allow it to run
underneath to cook.

9 Drain the potatoes and return to the pan. Place a clean tea towel on top,
cover with a lid and set aside until ready to use.

10 Place the frittata underneath the grill and cook for another few minutes
until puffed up and lightly golden. Using the tomato, make a tomato lily
(vandike) for a garnish and then cut up the remainder to use in the salad.

11 For the Dressing: Place the vinegar in a small bowl and add the mustard,
honey and seasoning. Stir until dissolved and then whisk in the remaining
oil to make a thick dressing.

12 Place the salad leaves in a large bowl with the cut or sliced up tomatoes. Season
generously, pour in the dressing and toss until well combined. Arrange some
on a serving plate with the new potatoes.

14 Cut the frittata into eight slices and arrange two slightly overlapping
on the plate with some salad. Garnish with the tomato lily and serve at
once.

Converted by MC_Buster.

Recipe by: Anything You Can Cook

Converted by MM_Buster v2.0l.