Back in August, I was invited to a blogger’s very saucy brunch event in Manchester. Not THAT kind of saucy 😉 but hosted by The Saucy Fish Co. to promote the seafood brunch revolution which is seeing fish become more popular as a key component in this meal. With NPD chefs cooking up four dishes using their Smoked Haddock and Salmon fillets and accompanying sauces, we were treated to a feast and also learnt some tops for how to prepare a fishy brunch at home.
Here are some snaps of the day, showcasing the delicious, creative and beautiful menu that was put on for us that morning (note: I was kindly given gluten-free alternatives for each dish).
Course 1: The Perfect Breakfast Wrap using Saucy Ready to Eat Steamed Salmon with Lime & Coriander Dressing
Course 2: Eggs Royale – A twist on a classic using Saucy Cook From Frozen Herb Crusted Salmon with Lemon Butter Sauce
Course 3: Crushed Avocado on Toast – Using Saucy Salmon with Chilli, Lime & Ginger Dressing
Course 4: Smoked Haddock Kedgeree – Using Saucy Haddock with Cheddar & Chive Sauce
I must say I’m not the biggest fish eater in the world; I’m quite fussy and only like white wish and salmon, plus I’m not that confident in the kitchen when it comes to cooking it. However I feel like these dishes made me realise 1) How well fish works in brunch dishes 2) The Saucy Fish Co. products are all ready to cook from chilled or frozen – or even ready to eat – which makes prepping much easier 3) It got me thinking about new and interesting ideas on how to include fish in new dishes. The seafood brunch trend is surely going to continue growing, especially from a nutritional perspective, thanks to the high protein content and depending on what type of fish, all those good fats!
#Saucychef brunch recipe challenge
After enjoying all of this yummy food, we were challenged to create our own brunch at home using one of The Saucy Fish Co.’s products, inspired by the wonderful chefs. Using the ready-to-eat Roasted Sweet Chilli Salmon with Tomato and Chilli Chutney, which has just won a Best of Health Award for best fish product from Healthy Food Guide magazine. I I wanted to create simple but delicious fishcakes making use of the delicious flavours, for all the family to enjoy.
Spicy Tomato Salmon Fishcakes
For the fishcakes –
- 6 potatoes
- 1 tablespoon olive oil
- 3 spring onions, chopped
- 2 x The Saucy Fish Co. Tomato & Chilli Chutney salmon fillets, flaked
- 2 tablespoons fresh parsley, chopped
- Black pepper
- 1 small egg
- 2 tablespoons gluten-free flour
- A little oil, for frying
- Spinach leaves, to serve
- Peel and chop the potatoes and place in a large pan with boiling water. Bring to the boil then simmer for 15 minutes until soft. Drain then leave to cool for 5 minutes.
- Fry the spring onions in the olive oil for 5 minutes until softened.
- Mash the potatoes well and tip into a bowl, then add the cooked spring onions, salmon, parsley, black pepper and egg.
- Mix well until combined then shape into 9-10 rounds about 5cm wide and 2cm deep. Dust each one with some flour on each side.
- Place on a baking sheet lined with greaseproof paper and chill for 15 minutes.
- Heat some oil in a non-stick pan then fry each one for 3-4 minutes on each side. Drain on kitchen paper and repeat until all fishcakes are done.
- Place some spinach leaves on a plate, stack a few fishcakes on top, heat up the Tomato & Chilli Chutney sauce and spoon some over. Top with fresh parsley.
Check out The Saucy Fish Co. on Facebook, Twitter and Instagram and find the products in the fridge and freezer aisles of Sainsbury’s and Tesco and the Saucy online shop. Photo credit for image used in header: Carl Sukonik.