Written by Hayley in Gluten Free

This is a recipe I made up when I had some mushrooms and kale hanging round in the fridge that I wanted to use up. The ingredients together may sound a little odd, but I thoroughly enjoyed it and have cooked it several times since.

Ingredients

Serves 2

2 smoked salmon fillets
8 medium sized chestnut mushrooms
200g kale, stalks removed
6 small new potatoes
3tbsp crème fraîche
1tsp horseradish
half the juice of a lemon

Method

  1. Preheat the oven to 180°C.
  2. Remove the stalks from the kale and put it into a tray, season with salt and pepper and drizzle with olive oil.
  3. Slice up the mushrooms and place on another tray and drizzle with oil.
  4. Place in the kale and mushrooms into the oven and cook for half an hour.
  5. Put the potatoes in a pan and boil for around 20 minutes until they have softened.
  6. Place the salmon fillets on a tray and put these in after the kale and mushrooms have been in for 10 minutes.
  7. In a small bowl mix together the crème fraîche, lemon juice and horseradish.
  8. Once every thing is cooked, place the kale crisps on the plate, pile on the mushrooms and top with the salmon. Serve with new potatoes and the horseradish dressing.

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Leave a comment

  1. Looks fantastic! Are chestnut mushrooms the same as button mushrooms?

    1. Hayley says:

      Thanks 🙂 They’re similar to button mushrooms – just darker in colour and the taste is slightly stronger, but you could use button mushrooms.