Whipped feta with broad bean purée and crusted salmon
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
This colourful dish is a late spring delight featuring tangy whipped feta, herby broad bean purée and nutty crusted salmon.
Ingredients
For the whipped feta
- 100g/3½oz feta
- 1–2 tbsp Greek yoghurt
- 1 lemon, juice only
- 50–100ml/2–3½fl oz olive oil
- salt and freshly ground black pepper
For the broad bean purée
- 300g/10½oz double podded broad beans
- 1 tbsp chopped tarragon
- 1 tbsp chopped mint
- 2 garlic cloves, finely chopped
- 1 lemon, juice only
- 1–2 tbsp Greek yoghurt
- salt and freshly ground black pepper
For the salmon
- 1 tbsp white sesame seeds
- 1 tbsp nigella seeds
- 1 tbsp poppy seeds
- 1 tbsp pumpkin seeds, chopped
- 1 tbsp pine nuts, chopped
- 1 tbsp panko breadcrumbs
- 1 large salmon fillet (about 250g/9oz), cut into 3cm/1in pieces
- 1 tbsp honey
- 2 tsp Dijon mustard
- 1 tbsp olive oil spray
To serve
- 2 tbsp olive oil
- 4 asparagus spears, sliced
- 50g/1¾oz fresh peas
- 50g/1¾oz podded broad beans
- 1 garlic clove, finely chopped
- 1 lemon, zest only
- ½ tbsp chopped tarragon
- pea shoots
- salt and freshly ground black pepper
Method
To make the whipped feta, add all of the ingredients to a blender and blend. Taste and season with salt and pepper.
To make the broad bean puree, add all of the ingredients to a blender and blend. Taste and season with salt and pepper.
To make the crusted salmon, preheat the oven to 200C/180C Fan/Gas 6.
Mix the seeds, pine nuts and breadcrumbs together in a wide, flat bowl.
Brush the salmon pieces with the honey and mustard and roll in the seed mixture. Spray with oil and roast for 10 minutes or until cooked through and golden.
To serve, add the oil and asparagus to a pan over medium heat and fry to soften, this will take 2 minutes. Add the peas and the beans, then add the garlic and lemon zest. Taste, season with salt and pepper and stir in the tarragon.
Spoon the whipped feta and broad bean purée onto a serving dish. Add the salmon, spoon over the asparagus mixture, scatter with the pea shoots and serve.
