Prawn bruschetta with lemony fennel salad
Make a luxurious and light treat for two, or double up for a delicious dinner party starter
Poached salmon with tarragon
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 1 lemon
- 200g half-fat crème fraîche
- small pack tarragonleaves only, chopped
- 1 garlic clovecrushed to a paste
- 400g green beanstrimmed and halved
- 4 salmon fillets
- cooked baby new potatoesto serve
Nutrition: per serving
- kcal383
- fat25g
- saturates8g
- carbs5g
- sugars4g
- fibre3g
- protein34g
- salt0.2g
Method
step 1
Zest the lemon and cut into wedges. Mix together the crème fraîche, tarragon, garlic, lemon zest and a squeeze of juice, season to taste and set aside.
step 2
Bring a large shallow pan of salted water to the bowl and cook the green beans for 3 mins until just done. Remove with a slotted spoon, drain and cool under cold running water before tossing with the crème fraîche mixture.
step 3
Bring the pan back to the boil, then turn the heat down to a very gentle simmer and slide in the salmon pieces. Poach for 8-10 mins or until cooked to your liking. Remove from the pan and put on kitchen paper before plating up. Serve with the green beans and baby new potatoes.
