Smoked Salmon

I know that smoked products are frequently prohibited for people following the anti-Candida diet, but occasionally I indulge. I figure it's better than eating a slice of chocolate cake! So, the other day, I bought some wafer-thin smoked salmon slices from Marks & Spencers. Yesterday, I had several slices with soft goats cheese on oatcakes for lunch, and this evening I finished off the rest of the pack in a pasta dish, the (slightly vague - sorry) recipe for which follows. (and jolly tasty it was too!).

Smoked salmon and broccoli pasta
(makes enough for one generous portion)

half a pack of wafer-thin smoked salmon slices
a handful of purple-sprouting broccoli
wholewheat pasta tagliatelle or spaghetti
wholewheat flour
goats milk
olive-oil spread
bay leaf
paprika
salt and pepper

Trim and cut the broccoli stems in half. Boil or steam until just tender. Meanwhile cook the pasta and make a white sauce (flour, olive-oil spread and milk) in a saucepan. Add a bay leaf and a sprinkle of paprika and cook gently until the flour has cooked, whisking all the time to create a smooth sauce. Season to taste. Meanwhile, slice the salmon into strips. When al dente, drain the pasta and return to a low heat. Add the drained broccoli, sauce (remember to remove the bay leaf) and salmon strips. Stir to combine and serve with a rocket, spinach and watercress salad, dressed with a spot of Olive oil.

How to use up leftover salmon

I had a nearly successful attempt at using up a piece of cooked salmon this evening. I used Barbara Cousin's white sauce from her Potato and Leek Pie recipe (brown rice flour, goats milk, mustard powder, bay leaf, nutmeg, lemon zest), into which I added the flaked salmon, broccoli florets, wholewheat spaghetti and grated some hard goats cheese over the top. Not bad, but got a bit sick of the spaghetti after a few mouthfuls (not feeling on top form at the moment).

Incidentally I made Leek and Potato Pie (p. 157) the other day. Very good. The best sort of comfort food; creamy sauce and mashed potato. Yum!