Oak Smoked Salmon & Potato Salad

Main courseServes 2

This tried and tested recipe using Oak Roast Salmon from the award winning Staal Smokehouse near Beverley and pairs it with the newly released Yorkshire Tartar Sauce from the team at Thixendale based Yorkshire Rapeseed Oil. Simple and delicious this fish dish is a real crowd pleaser and quick to prepare for a tasty mid-week super For more recipe inspiration and to buy online visit www.yorkshirerapeseedoil.co.uk

Salmon Salad with Beetroot & Horseradish Relish

Main courseServes 2

With a heatwave upon us, what better way to enjoy the glorious summer weather than with a delicious supper in the garden.  This salmon salad from the team at Masham based Rosebud Preserves ticks all the boxes and pairs seasonal new potatoes and lettuce with their delicious Beetroot & Horseradish Relish to give a sizeable kick to an old favourite! For more recipe inspiration and to buy their award-winning range online, online visit www.rosebudpreserves.co.uk

Drewton’s Baked Pesto Salmon

Main courseServes 4

For a super simple lunch that’s as easy to prepare as it is tasty, try this Baked Pesto Salmon recipe from the team at Drewton’s Farm Shop near South Cave.  Using delicious homemade pesto which is so much tastier than the readymade alternative, spread this luscious paste across thick salmon fillets and serve with seasonal veg and chilled white wine for a scrumptious yet speedy summer meal.

Asparagus Spears with Whitby Smoked Haddock and Eggs on a Toasted Muffin

StarterServes 4

# Place the smoked haddock in a high sided pan with 1/2 pint milk and 1/2 pint water - bring this to the simmer slowly and cook until soft. # Whilst this is cooking snap the asparagus spears at the base of the stem - this should give a satisfying snap as the base breaks off. # The bases can be used for stock or soup. # Peel the stems if they are thick, however if they are young shoots leave them as they are. # Boil in salted water until just cooked remove and drain, add the butter and salt and pepper and serve. # Lastly boil a pan of water, add a large pinch of salt and the white wine vinegar. # Whirl this around with a wooden spoon - place the cracked eggs into the pan. # The white of the egg will close in tightly to the yolk and after approx 11/2 minutes you should end up with a perfectly poached egg. # Remove from the water, when softly poached, with a slotted spoon. # Slice the muffin bread in half and toast until golden brown.

To serve

# Place the asparagus on the toasted muffin, add the cooked smoked haddock on the top and then place the soft poached egg on the top. # Serve this as a light snack or a tasty starter.

Whitby Crab Tian

StarterServes 4

*For the Salmon and Gravadlax* (prepare one day in advance) Blend the vanilla, 85g of salt and 75g of sugar into a fine powder and cover one half of the salmon with it. Leave for one day and then wash. Top with half of the chopped dill and the Dijon mustard and thinly slice. Blend the rest of the salt, the rest of the sugar, the lemon juice and the rest of the chopped herbs. Cover the other half of the salmon with the mixture and leave for one day. Wash, and then chop into 2.5cm squares. *For the Potato Mayonnaise* Boil the new potatoes for 20 minutes or until soft. Allow to cool, then dice. Add the onion, lemon juice, dill, mayonnaise and mix. For the Crab Mix the ingredients together For the dressing (Prepare the day before) Slow roast the sun blush tomatoes with a drizzle of olive oil overnight at 65 C Thinly slice the asparagus diagonally and then mix gently into the tomatoes and other ingredients. *TO SERVE* Warm a pan with a little olive oil Place a cutter on the centre of the plate. Add the potato mayonnaise base, then top with the thinly sliced gravadlax. For the next layer add the crab. Remove the cutter. Sear the salmon chunks over a medium heat and then place on top of the crab. Finally drizzle the dressing around the Tian