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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Creamy Hot Smoked Salmon + Spinach Beans
This is a speedy but satisfying weeknight dinner. Throw in any veggies you've got hanging in the fridge.
Check out our Top 10 Butter Bean Recipes if you loved this one!
Ingredients
1 jar of Queen Butter Beans , with their bean stock
250g mascarpone, or vegan alternative
150g baby spinach
1 lemon, plus extra wedges to serve
150g cooked, hot smoked salmon or trout fillets
A small bunch of fresh dill (roughly 15g) roughly chopped
A small bunch of fresh parsley (roughly 15g) roughly chopped
A drizzle of extra virgin olive oil, to serve (optional)
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Directions
Add the beans with their bean stock to a pan over a low-medium heat. Bubble away for a few minutes and then add the mascarpone and the spinach and stir to combine - add any other veggies you like here. Bubble away to let the spinach wilt, roughly 3-4 minutes.
Add the zest of 1 lemon, the chopped herbs and season well with cracked black pepper. Flake in the salmon and gently fold into the mixture. Check for seasoning. Remove from the heat and allow to stand for 30 seconds-1 minute to thicken slightly.
Serve into bowls. Finish with some cracked black pepper and a squeeze of lemon. Plus a drizzle of olive oil, if you like.
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