Tag Archives: Fish

Paella

Toddlers & Young Children, Bigger Children, Grown Ups

My apologies for the lack of blogging action of late, we’ve had my MIL staying the last week and time has been more than a tad short. I’m hoping to get back to normal blogging soon, though we do have a line of guests coming early summer so it could be tricky. And my poor veggie patch is suffering enormously again. So much to do, and always so little time.

In case you didn’t see it I wrote a guest post for Foodies 100 which appeared on their site last week, it’s listing my Five Favourite Family Foodie Blogs. Well worthy of a read if you want to check out some other great family foodies, and there’s some truly brilliant ones around!

The essence of summer I made this paella for our balmily hot sunday dinner last weekend and it was a hit with everyone, littlies and all (and they particularly enjoyed the mussels!). Ever so impressive yet surprisingly easy to assemble and if you’ve not made one before you really must give paella a go. A perfect dish for big family gatherings or parties, or like us a special sunday lunch. I’ve listed ingredients to serve four (big) people, but double or treble up or more for larger parties. You do need a very big frying pan for any more than six people, or preferably a paella pan (I have one on my wish list!).

A great summery dish at it’s best served with ice cold vino blanco …. and maybe the odd finger bowl or two….it’s a messy business!

Enough for Four:

3 tablespoons of olive oil

a large pinch of salt & pepper

4 chicken legs or thighs (each divided into two) or 8 chicken drumsticks, free range, skin removed

100g of chorizo, sliced into 5mm slices

a large onion, diced

2 garlic cloves, finely sliced

a red pepper, thinly sliced

120g of french green beans, sliced into 2.5 cm lengths or frozen peas

a teaspoon of sweet smoked paprika

a large pinch of saffron

170g of spanish paella rice

600ml of hot chicken stock

500g of large mussels (washed and de-bearded and any opened ones discarded)

8 or more large whole raw king prawns

lemon and parsley to serve

Rub a little salt and black pepper into your chosen chicken pieces. Heat 2 tablespoons of olive oil in a wide frying pan or paella pan on a medium heat. Fry the chicken a little on all sides until lightly golden. Remove from the pan with a slotted spoon and set aside.

Add the chorizo to the pan and cook for a couple of minutes, turning occasionally. Remove with the spoon and set aside with the chicken.

Turn the heat to low and throw in the onions and garlic to the pan. Gently saute for 5 minutes until softened. Add another tablespoon of olive oil together with the sliced pepper, beans if using ( if using peas they are added later) and smoked paprika. Cook for another couple of minutes stirring regularly.

Stir in the saffron, rice, and peas (if using) ensuring the rice has a good coating of the oil. Pour over the chicken stock, and place the set aside chicken and chorizo back in the pan. Gently bring to a simmer, and allow to bubble away for 12 minutes, stirring only occasionally.

Place the mussels evenly around the pan, pushing the shells into the rice so that they have an opportunity to cook. Cook for a further 5 minutes without stirring the paella.

Evenly place the prawns over the top and cook for a further 6 minutes (turning them over half way through), but not stirring the paella. The rice and chicken should now be tender and cooked through and liquid evaporated. Cook for a few moments longer if not.

Serve with a sprinkling of finely chopped parsley and lemon wedges….and a glass of white wine.

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A Trio of Dips for Babies, Toddlers & Big People!

6-8 month +, Toddlers and Young Children, Finger Foods, Grown Ups too!

Dips are a great way to encourage babies and toddlers to feed themselves and are a fab early ‘finger food’. Even from a very young age babies can co-ordinate themselves to do a dip, even if it’s just dipping their fingers in. And they nearly all love the intensely satisfying experience, albeit a sometimes very messy one for mums and dads!

Dips also encourage wee ones to eat a greater variety of veggies. My kids will rarely eat a stick of raw carrot or pepper on it’s own but will gladly gnaw away if it’s got something yummy on the end. Try offering dips with a selection of finely sliced sticks of raw carrots, cucumbers, peppers, firm avocados or celery as well as breadsticks and slices of wholemeal pitta bread. For babies and littlies offer sticks or pieces of cooked veggies like carrots, courgettes, broccoli florets or even chunks of roasted squash or sweet potato. You might be surprised how much of the good stuff they consume when left to their own devices!

Homemade Hummus

Don’t be daunted by making your own hummus,  it’s remarkably easy and quick and so much better than anything shop bought. From my experience most babies and small children love it, and obviously big children and grown ups too! Rarely a week goes by without me making a batch of hummus. As well as being a great dip it can be tasty snack spread on wholemeal toast or pitta bread, or combined with a little grated carrot or cheese (or both) in a sandwich.

This makes enough for several children but stores well in the fridge for 5 days. I normally make at least double quantity and use exactly the same recipe for the whole family to enjoy.

½ a 400g/14oz can of chickpeas, drained and rinsed

½ a clove of garlic, finely chopped

juice of ½ a lemon

a desertspoon of Tahini

1.5 tbsps of olive oil

a tiny pinch of salt (no salt if you’re making for babies)

a pinch of black pepper

Throw all the ingredients in a food processor and blend for a few moments, or place in a high sided bowl and whiz with a stick blender. The latter being my preference as it’s less washing up!. Once whizzed check the flavour and add more lemon juice, pepper or salt to taste.

Guacamole

My kids also go crazy for homemade guacamole which again is ridiculously quick and easy to make and beats anything shop bought  hands down.  I use a little fresh coriander in my guacamole as I believe it’s important to get kids into eating strong and interesting flavours from a young age. I also sometimes add a touch of chilli, particularly if I’m making for grown ups too, and the kids like it equally. In fact the first time Francesca ever ate guacamole it was some I’d made for friends that had quite a substantial chilli kick and she loved it! And she was only about 8 months old.

a very ripe avocado

2 teaspoons of fresh lime juice

½ a tomato

a dessertspoon of chopped fresh coriander (optional)

the merest pinch of crushed dried chilli flakes or very finely chopped fresh chilli (optional)

tiny pinches of salt & pepper (no salt if you’re making for babies)

Remove the stone and skin from the avocado, roughly chop and place in a bowl. Mash finely with the back of the fork.

Very finely chop the tomato and stir into the avocado along with the lime  juice, coriander (if using), chilli (if using) and a little salt & pepper.

Tuna & Cream Cheese

The last of my trio happens to be yet another of my kids favourites and is even easier to make than the others. It’s simply tuna mashed up with a little cream cheese. As well as a dip this makes a fab mayo-free sandwich or jacket potato filling. For a very tasty ‘grown up’ version, that kids will also equally enjoy, simply add a little lemon zest, a few finely chopped capers and a grinding of black pepper.

a heaped tablespoon of drained tinned tuna (preferably tuna tinned in spring water)

a heaped tablespoon of full fat cream cheese

Simply mash the two together. Done!.

Here’s Francesca & Jacques enjoying their favourite dippy trio outside in the sunshine:

You might also like: Hummus Hedgehogs, A Trio of Banana Purees, Two Baby Pasta & Puree Recipes, Sweet Potato Daal for Babies.


Homemade Fish Fingers

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Virtually all kids (and grown ups!) adore fish fingers so why not make your own?   You can honestly put them together in little more than the time to cook frozen shop bought ones. And if time’s a problem, why not make a big batch and store them in the freezer for a later convenience dinner? The difference in quality between a homemade fish finger made with real fish fillet and a processed shop bought one made with minced/ground fish is enormous and it’s truly worth the little added effort.

I believe that getting your kids to eat and love fish from a very early age is really important. It’s been proven over recent years that the nutrients and minerals in fish, and particularly oily fish, are particularly good for the heart and can make improvements in brain development.

Homemade Fish Fingers

Homemade Fish Fingers

Great for 9-12 month babies, fingers foods, toddlers and pre-schoolers, big kids, big people, freezing, making ahead

makes 6-8 fish fingers:

200g of sustainable white fish fillet (cod, haddock or pollack are all perfect)

a tablespoon of plain flour

a medium free range egg, beaten

40g of panko, white breadcrumbs or polenta (or a combination of any of these)

2 tablespoons of sunflower oil

Take the time to carefully examine your fish fillet for any bones, removing any that you find with tweezers. Cut the fish into 6 – 8 even fingers.

Now assemble three shallow flat bottomed dishes. Put the flour in one, the beaten egg in the next and the panko/breadcrumbs/polenta in the final one.

Simply dip each fish finger first into the flour, then into the egg and finally roll it around in the crumbs. Place on a plate until you’re ready to use. They can be frozen for later use at this stage.

Heat the oil in frying pan until a breadcrumb sizzles and turns brown when dropped in. Carefully place the fish fingers in the pan and cook for 5 to 6 minutes, turning on all sides until golden brown and crisp all over. Remove from the pan and drain on kitchen paper.

Serve with mash or chips and plenty of veggies.

Homemade Fishfingers

How about trying some of my other toddler-tastic recipes? Kids Fish Pie, Sunday Dinner Leftovers Cakes, Chicken, Egg & Veggie Fried Rice or Lasagne ?


Moules Frites, Mussels Marinieres & Chips

Mussels are a real treat in our house, though being as cheap as chips and abundant as they are there’s no real reason for this. They also happen to be my husband Philipe’s absolutely most favourite dinner, but only with a simple Mariniere sauce and served with a mound of chips and plenty of fresh bread on the side to soak up all the lovely broth. Plus a little bowl of homemade mayonnaise. Whilst I’m sure our kids would love Moules Frites too, they’re a grown up late night treat in our house to messily and greedily tuck in to when the kids are safely tucked away in bed.

The fiddliest bit of cooking mussels is in preparatory cleaning and de-bearding. It really is worth taking the time to thoroughly clean each individual shell and pull off any hairy ‘beards’, at least if you want to up your chances of avoiding poorly tummies. In doing so discard any broken or open shells. Once this fiddly task is done they’re unbelievably easy and quick to cook.

Traditionally Marinieres sauce is made with shallots, garlic, fresh herbs and white wine. I tend to add a little creme fraiche or double cream to mine, but feel free to omit if you don’t do cream sauces. I love using tarragon with it’s slight note of aniseed, but if you don’t have any to hand it’s just as nice with only parsley.

I cook my own chips to serve with mussels, but as I don’t have a deep fat fryer mine are more healthily baked in the oven. And they really don’t take long to cook either, parboiled for 4 minutes then roasted in a little sunflower oil in a very hot oven for a further 15 to 20.  Barely longer than shop bought oven chips yet so much better, they really are surprisingly good.

Enough for two hungry big people:

For the Moules Mariniere:
a kilo to a kilo and a half of fresh mussels
15g of butter
a tablespoon of olive oil
a shallot, finely chopped
a large clove of garlic, or two small, finely diced
a large glass of white wine
a tablespoon of chopped fresh parsley
a tablespoon of chopped fresh tarragon (optional)
salt & pepper
4 tablespoons of creme fraiche or double cream

For the Frites:
2 large potatoes, Desiree or other floury ones, peeled
2 tablespoons of sunflower oil
salt & pepper

Start with thoroughly cleaning all your mussels, scrubbing the shells and removing their hairy beards. Discard any with broken or open shells. Set aside until you’re ready to cook them.

Preheat your oven to 230°C, or as hot as it will go.

Peel and slice the potatoes into chips, cutting first lengthways into 1cm slices, then into 1cm thick chips. Unfortunately any thinner and they’re a bit too tricky to oven cook. Place the chips in a saucepan of boiling water and simmer for 4 minutes. Drain well and leave to steam for a couple of minutes.

Carefully empty the parboiled chips out onto a large baking tray and coat them evenly in 2 tablespoons of sunflower oil and a little salt and pepper. Place in the hot oven for 15 to 20 minutes, turning at least a couple of times during the cooking time. They’re ready when they’re golden and crisp.

About half way through the chip’s cooking time start the Moules Mariniere. Heat the butter and olive oil in a large saucepan (one big enough to easily hold all the mussels, and one that has a lid) and gently fry the finely chopped shallot and garlic for about 5 minutes until very soft, stirring regularly. Add the wine and herbs and a pinch each of salt and pepper. Bring to the boil and simmer gently for 5 minutes. Stir in the cream or creme fraiche (if using) and bring back to a simmer. Tip in the mussels, shake around in the sauce a little and put the lid on. Steam the mussels on a medium heat until most of the shells are open, this should be only about 2 to 3 minutes.

Serve the mussels and chips immediately with a pot of mayonnaise and plenty of fresh bread on the side.

If you like this have you tried any of my other fishy recipes, Salmon Fishcakes with Herby Garlicky Mayo, Fish & Chips with Homemade Mayo, Kid’s Fish Pie or Smoked Salmon & Broccoli Penne?


Smoked Salmon & Broccoli Penne

An extremely simple and extremely quick pasta supper for all the family today that’s oh so yum. Our kids love it, but then they really like fish, and broccoli’s interestingly both their fave veggie.

Unknowingly I think I may have used the last of our lovely Chez Foti broccoli in this dish. I went out to pick some more today thinking we had loads to eat up, only to find our new feathery residents have stripped all the heads bare!. They’ve also nibbled up all my baby savoy cabbages and uprooted the lovely beetroot. Hmmmm. Me thinks it’s time to fence off the veggie plot.

Enough for a family of four:

A smallish broccoli, separated into bite size florets

200g dried penne pasta, or similar

5 spring onions, sliced

olive oil

3 tbsps of creme fraiche

zest of one lemon, plus a little juice

a large handful of parsley, finely chopped

180g smoked salmon, cut into small strips

salt & pepper

grated Parmesan to serve

Steam the broccoli florets until they’re al dente – cooked but with a tiny bit of bite to them. At the same time, but in a different pan, cook the pasta to packet instructions, again so it’s al dente. Once cooked drain and set aside.

Meanwhile heat a frying pan or large saucepan and add the merest dash of olive oil and the diced spring onions. Cook for a couple of minutes, stirring regularly. Add the steamed broccoli florets, creme fraiche, lemon zest, chopped parsley and the salmon. Give everything a good stir around and heat until bubbling and allow to cook for a couple of minutes more.

Taste the sauce and add plenty of freshly ground black pepper, salt if necessary (the smoked salmon’s pretty salty so you may not need to add any more), and a generous squeeze of lemon juice.  Taste again and add more of each to suit.

Stir in the pasta and serve immediately with a sprinkling of freshly grated Parmesan over the top.

Simple as that!

Like this? Have you tried these other recipes – Kid’s Bolognese, Pumpkin Mac n’ Cheese, Roasted Veggie Lasagne or Salmon Fishcakes?


Friday Night Fish & Chips, with homemade Tartare Sauce

Fish & Chips, now where do I start?  I LOVE FISH & CHIPS, if anyone asks me what’s the main thing I miss about living in the UK, the answer’s always Fish & Chips….family and friends aside it is in fact the only thing I truthfully miss!  F&Cs were our standard ‘too lazy too cook’ take away supper, usually on a Friday night, and even ranked above a curry!.

Obviously living in France you just don’t get F&Cs, these funny French people don’t know what they’re missing!. So I started to make my own…usually as a Friday or Saturday night treat for the family. Mine are way healthier as I don’t own a deep fat fryer. Nor do I ever want to, not for health and safety reasons you understand, but for the fact I know we would use it just a little too much!. My chips are oven baked and my fish breadcrumbed and fried in just a little oil. And do you know what, they’re really really good.  Not the same as battered and deep fried, but still really good.

To save on time you could always breadcrumb a large batch of fish fillets or fingers and freeze them, then bring out and use just as you would shop bought ones. For the breadcrumb outer layer I use  a 50/50 mix of breadcrumbs and polenta; the polenta adds a little extra crispy crunch.

And if you’re going to go to the trouble of making your own fish & chips, why not make some tartare sauce to have on the side?.  I’ve really got into making my own mayonnaise lately (which is the base for tartare), and as long as you make it in a food processor you’ll be amazed at just how quick it is….and how good!  Admittedly, the first time I attempted to make mayonnaise I did so by hand with a whisk, and whilst it tasted divine I wasn’t exactly in a hurry to be making any more! The recipe makes way too much for one meal, but keeps for up to a week in the fridge.  A great excuse for another fishy dinner.

Fish & Chips for a family of four:

400g sustainable white fish fillets

2 tbsp plain flour

1 egg, beaten

a handful of white breadcrumbs

a handful of polenta

sunflower oil

800g Desiree or other floury potatoes (about 3 large), peeled

salt & pepper

some lemon slices

Preheat your oven to as hot as it will go  230 – 250°C/Gas 9.

Cut the potatoes into 1 cm thick slices lengthways, then each slice into 1cm thick chips.  Place in a large pan of boiling salted water and boil for 4 minutes. Remove from the water and drain well.

Place the chips on a baking sheet or roasting pan, drizzle with a little sunflower oil, salt and pepper and mix well until all the chips are coated (there shouldn’t be any excess oil in the pan).

Place in the hot oven for 15 to 20 minutes, turning every few minutes to prevent burning.  They’re ready when golden and crisp.

Whilst the chips are in the oven, prepare your fish.  Check the fillets for bones and remove if you find any. Cut into two large grown up pieces and two smaller child size ones….or cut thin strips across the fish to make fish fingers (I make two per child).

Now assemble three large flat bottomed bowls or dishes.  In the first place the flour, the second the beaten egg and in the third the breadcrumbs/polenta. Dip each fish piece first in the flour and completely coat, then in the egg (again completely coat) then the breadcrumbs.

Heat 3 tbsps of sunflower oil in a large frying pan until very hot.  Add the fish pieces and fry for 5 to 8 minutes (depending on the thickness of your fish fillet) turning once until golden brown and crisp.  Remove from the pan and drain on kitchen paper.

Serve immediately with the chips, slice of lemon, peas and tartare sauce.

Here’s a pic of Jacques eating his first ever takeaway fish & chips, whilst at my mum and dads house in the UK this summer.  Needless to say he enjoyed them about as much as his mother!

 Tartare Sauce:

1 egg

½ level tsp salt

½ level tsp mustard powder

½ clove of garlic, peeled

100ml sunflower oil

75ml olive oil

pepper

1 dessertspoon lemon juice

1 tbsp flat leaved parsley

1 heaped tbsp rinsed capers

4 cornichons (baby gherkins)

Break the egg into your food processor and add the salt, mustard powder and garlic.  Whiz up a little.  Combine the two oils in a jug.  With the food processor whizzing, start to add the oil (through the processor feeding tube) in a very slow steady trickle, pouring as slowly as possible.  The mayo will seem very thin at first, don’t worry as the more oil you add the thicker it gets. Continue until all the oil has been incorporated.

Now add some pepper, the lemon juice, parsley, capers and cornichons to the processor and whiz again.  It’s ready when it’s as course or fine as you want it to be. Adjust the salt, pepper and lemon juice to suit. Et voila tartare sauce made in minutes!


Kids Fish Pie!


Today I baked fish pie in my gorgeous Oogaa bowls, much to the delight of my kids! Their favourite dinner IN their favourite bowls, Jacques was literally climbing on the table to get his fingers in the pies! Oogaa produce fabulous feeding products for babies and young children, in gorgeous designs and colours that are fun and so adorable. We now have the range of colours and Francesca frustratingly will only eat out of a bowl that matches her outfit of the day (as girls do!). Jacques loves their squidgability (I think I just made up a word here!) and loves to chew and play with them after his dinner, or put them on his head. He also has a rather unnerving tendency of flinging his bowl as far and fast as he can once he’s finished eating so Mummy’s very happy to have silicone non-noisy non-breakable dinnerware!. Mummy’s also happy that they’re so incredibly useful, they can be baked in the oven, put in the microwave to warm up food, put through the dishwasher and even used to store food in the freezer. And being silicone, so wonderfully safe! For more information on Oogaa have a look at their lovely website: www.oogaa.com.

Although named Kid’s Fish Pie, it’s most certainly not just for kids, and can be very much enjoyed by grown ups too! I baked my pies individually in Oogaa bowls today (as well as a separate dish for my husband and I), but you could also use a large and deep ovenproof dish for everyone.

Enough for 4 adults (or like us, for a family of 4, with portions left over for the kids to eat again the next day!)

400g of sustainable white fish fillets (or combination of salmon and white fish)

500ml of full fat milk

1 bay leaf

salt & pepper

50g butter

40g plain flour

80g Cheddar cheese, grated

½ tsp of English mustard (optional)

2 eggs, hard boiled

80g frozen peas, cooked

2 large handfuls of fresh spinach, washed and finely chopped, wilted

2 tbsps chopped fresh chives, finely chopped (optional)

3 tsps of lemon juice

For the Potato Topping:

700g potatoes, peeled and cut into chunks

40g butter

3 tbsp milk

salt & pepper

Preheat your oven to 180°C/Gas 4.

Place your fish in a saucepan and pour over the milk, a little seasoning (none or very little salt if you’re cooking for wee ones!) and the bay leaf. Slowly bring to the boil and allow to simmer for about 5 minutes until the fish is cooked.

Meanwhile cook the potatoes for the topping in a pan of boiling water. If you haven’t already done so you can hard boil your eggs in the same pan (they take 8 minutes in boiling water). When the potatoes are cooked drain out the water, pouring the water over the fresh spinach as this will be enough to wilt it ready for the pie. Mash the potatoes with the butter, milk and a little seasoning.

Drain the fish from the milk, retaining the milk for the sauce. Check the fish for bones, roughly break into pieces and set aside.

Now to make the cheese sauce. Place the butter in a large saucepan and heat over a very gentle heat until melted. With the pan still on a little heat add the flour and stir quickly and vigorously with a wooden spoon or a balloon whisk until combined. Add a little milk and continue to stir or whisk vigorously, continue to add the milk in this way until you have incorporated it all. Don’t worry if you have a few lumps at this stage, they’ll eventually go. Continue to stir or whisk the sauce constantly over a gentle heat until it is fully thickened and starting to simmer, this will take a few minutes. When simmering, take the pan off the heat and stir in the cheese and mustard (if using).

Now you can assemble your pie or pies. Place the fish pieces evenly in a large ovenproof dish or individual dishes or bowls. Roughly chop up the eggs and scatter on to the fish, along with the peas, spinach and chives (if using). Drizzle over a little lemon juice. Pour over the cheese sauce. Top with the mashed potato.

Bake in the oven for 15 to 20 minutes. For a crispy browned top place briefly under a hot grill.


Salmon Fishcakes with Herby Garlicky Mayo


Yesterday we all greedily tucked into a baked salmon for our sunday dinner (baked in foil in the oven), along with a garlicky herby mayo, the last of the new potatoes, and lots of steamed veggies.  It was an absolutely delicious treat, but left us with lots of fishy leftovers…..so today it was salmon fishcakes for tea!  They were a huge success, Jacques ate two (he’ll be 18 months this month!) Luckily for us both our children love fish, but if yours don’t how about trying some homemade fishcakes as the buttery potato inner and the crunchy breadcrumbed outer go a long way to disguise the fishiness.  And you can even further disguise by serving them with something dippy, like my herby garlicky mayo, a classic tartare, or just a squirt of good old Heinz Tommie K.
I tend to make my own breadcrumbs from leftover bits of white bread that we always seem to have lying around, and store them in the freezer.  Mixing breadcrumbs with polenta makes for an extra crispy crumb.

Makes about 8 fishcakes:
about 400g cold mashed potato (mashed with plenty of butter, but no milk)
418g tin of salmon, or about the same of home cooked leftovers
a heaped tbsp creme fraiche
1 egg, beaten
zest of a lemon
salt and pepper

For the crunchy outer fishcake layer:
2 eggs, beaten
fine breadcrumbs, or mix of breadcrumbs and polenta
sunflower or vegetable oil for frying

In a large bowl mix all the fishcake ingredients, preferably by hand.  Shape into little rounded flat patties and place on a layer of cling film on a baking sheet.  Cool them in the fridge for at least 30 minutes.

For the outer layer, place the beaten eggs and breadcrumbs in two shallow bowls.  Dip each fishcake in the egg, ensuring it gets a good coating, then the breadcrumbs.

Place enough oil in a frying pan to just cover the base, and heat.  Place the fishcakes in the hot oil and fry until golden on both sides.  Serve immediately.

For the kids I served these up with some baked beans and a few steamed veg.  For us with slices of lemon, lots of herby mayo (recipe below) and a rocket (straight from the garden) salad.  Yum.

For the Herby Garlicky Mayonnaise
You really can use any herbs here, depending on personal preference or like me use whatever you happen to have an abundance of.  Tarragon, basil, parsley and chives however work particularly well, either use individually or a mixture as I’ve done.  For a super quick result, add some finely chopped herbs to shop bought mayo

1 egg
1 tsp of mustard powder
½ clove garlic, chopped
¼ pint sunflower oil
1 tbsp of cider or white wine vinegar
a large bunch of flat leaved parsley, leaves removed and roughly chopped
a few sprigs of tarragon, leaves removed and roughly chopped
a bunch of chopped chives
a little lemon juice
salt and pepper

Place the egg, mustard powder, garlic and a good pinch of salt in a food processor and whiz a little.  Whilst the processor is whizzing drop by drop start to add the oil through the funnel at the top, ensuring you don’t add too much too soon (as the mix will curdle), as the mixture thickens you can add the oil in a steady stream.  Once all the oil is in, add the vinegar and all your herbs and continue to whiz until the herbs look well incorporated.  Add a little lemon juice, salt and pepper to taste.

For a printable recipe, please click the following link  Salmon Fishcakes with Herby Garlicky Mayo


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