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Salmon with blue cheese crust
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260g pack 2 lightly smoked Scottish salmon fillets
25g fresh breadcrumbs
50g Waitrose Duchy Organic Cropwell Bishop Blue Stilton, crumbled (selected stores)
2 Waitrose Duchy Organic Courgettes
½ tbsp lemon-infused
1. Preheat the oven to 200°C, gas mark 6.
2. Place the salmon in a small roasting tin. Mix the breadcrumbs and cheese together with your fingers to bind, then press onto the salmon. Bake for 15 minutes.
3. Meanwhile, using a Y-shaped vegetable peeler, make long, thin ribbons from the courgettes, and steam in a colander over
a large pan of simmering water for 2 minutes. Drizzle with the lemon-infused oil and season.
4. Divide the courgette ribbons between 2 plates and top with the salmon.
Typical values per serving:
This recipe was first published in September 2015.