Salmon Caesar Salad

Salmon Caesar Salad

by | Jan 27, 2026 | DINNER

RECIPES

This salmon Caesar salad is one of those dishes I come back to time and again. Simple ingredients, treated well, and just enough indulgence to make it feel special.
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about this recipe

Organic salmon form the isle of skye roasted medium served with a classic caesar salad. 

SERVES

6

PREP TIME

15

minutes

COOK
12

minutes


Ingredients

FOR THE SALMON

6 salmon fillets (about 120–140g each), skin on or off
Olive oil
Sea salt and black pepper
1 lemon, cut into wedges (to serve)

FOR THE CAESAR DRESSING

2 egg yolks
1 tsp Dijon mustard
1 garlic clove, finely grated
2 brown anchovy fillets, finely chopped
1 tbsp lemon juice
150 ml olive oil
40 g Parmesan, finely grated
Freshly ground black pepper

FOR THE SALAD

3 large romaine (cos) lettuces
2 slices focaccia bread, torn into chunks and dried in oven
24 white anchovies
Olive oil
60 g Parmesan, shaved


Equipment

Chopping board
Knife
Roasting tray
Whisk
Pan
Mixing bowls

alt="chef mike Whitehurst"


method

1. Slow-roast the tomatoes
Heat oven to 140°C
Toss tomatoes with olive oil, honey, garlic, chilli flakes, seasoning
Roast for 60–75 minutes until collapsed, sweet and jammy
2. Whipped feta
Blitz feta, yoghurt, lemon zest and pepper until smooth
Chill until needed (keeps 3 days)
3. Eggs
Fry eggs gently in olive oil or butter
Aim for crispy whites, soft yolks
4. Toast & build
Toast bread hard
Spread whipped feta generously
Spoon over warm tomatoes
Top with egg
Finish with herbs and a drizzle of chilli oil or olive oil

 

1. Roast the salmon


Heat the oven to 190°C (170°C fan).
Place the salmon on a lined baking tray, drizzle lightly with olive oil and season with salt and pepper. Roast for 10–12 minutes, until just cooked and flaking. Remove and allow to rest.

2. Make the croutons


Toss the focaccia chunks with a little olive oil and a pinch of salt.
Bake alongside the salmon for 8–10 minutes, turning once, until golden and crisp. Set aside.

3. Prepare the dressing


In a bowl, whisk together the egg yolks, mustard, garlic, anchovies (if using) and lemon juice.
Slowly whisk in the olive oil until thick and glossy, then stir in the grated Parmesan.
Season with black pepper and adjust with a little extra lemon juice if needed.

4. Prepare the salad


Separate and wash the lettuce leaves, then dry well and tear into large pieces.
Place in a large bowl and toss gently with just enough dressing to coat.

5. Assemble


Divide the dressed lettuce between plates or arrange on a large serving platter.
Flake the roast salmon over the top, scatter with croutons, anchovies and finish with shaved Parmesan.

6. 
Serve with lemon wedges on the side.

Beef Chicken Mushroom sliders

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Chicken Kiev with parmesan gnochhi

Chicken Kiev with parmesan gnochhi

by | Jan 2, 2026 | DINNER, RECIPES

RECIPES

CHICKEN KIEV
with parmesan gnocchi .

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about this recipe

This is my take on Chicken Kiev, served with soft parmesan gnocchi instead of the usual chips or mash. The crisp breadcrumbed chicken keeps things familiar, while the gnocchi adds a richer, more modern feel, soaking up the garlic butter and herbs beautifully. It’s a simple change that turns a nostalgic dish into something a little more refined without losing what makes it comforting in the first place.

This recipe is quick and easy, and delivers fantastic results. Whilst being fairly straight forward, if you do have something to ask, don’t worry—I’m always here to help! Feel free to email me anytime for any advice by clicking the orange button below.

SERVES

6

PREP TIME

30

minutes

CHILLING
120

minutes

COOKING TIME
30
minutes


Ingredients

CHICKEN KIEV

6 chicken breasts butterflied
180g butter
Fresh Italian parsley
1 garlic bulb roasted
Sea salt
White peppercorn mill
Plain flour
Dried onion powder
2 large eggs
100g of panko breadcrumbs

GNOCCHI

600g good quality gnocchi or make your own
450ml of double cream
1 tbsp of chicken stock powder or jelly
100g Parmesan grated

TO FINISH

100ml of EV olive oil
Handful of basil leaves


Equipment

Mixing bowl
Chopping board
Chefs knife
Peeler
Cling film 
Fryer
Grater


method

KIEV

1. Place the chicken down on the board and slice horizontally in half but not all the way through, to create a butterfly breast.

2. Finely chop the parsley and the garlic and whip into the softened butter. Mix well and put in piping bag.

3. Pipe along the centre of the opened chicken breast then place on a tray with all 6 breasts and place in fridge for an hour so the butter can harden back up.

4. Now chilled, take the chicken out of the fridge and wrap the sides of the chicken up over the butter. Wrap each breast individually in cling film. Chill for 4 hours until set.

5. Gently coat the breasts in flour salt and onion powder. Then into the whisked eggs and finally into the breadcrumbs before frying for 12 minutes at 160oC. Check internal temperature hits 74oC after frying. If not you can finish them in the oven of turn the fryer down a little and continue to fry until ready.

GNOCCHI

6. Heat 100ml of water in a pan and melt the chicken stock. Allow to reduce a little before adding in the cream. (you can add in some wine if you have it) Melt in the parmesan and allow this to simmer until thickened and coats the back of a spoon.

7. Blanch the gnocchi for a few minutes and drain keeping a little of the starchy water. Place in the gnocchi and simmer to keep warm.

8. Slice the Kiev in half and serve with a portion of the gnocchi. Finish with parmesan shavings and basil oil.

Cauli Kedgeree

Cauli Kedgeree

by | Dec 1, 2024 | BREAKFAST, DINNER, LUNCH, RECIPES

RECIPES

CAULIFLOWER KEDGEREE
with SMOKED HADDOCK, SPINACH AND COURGETTE.

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SERVES

4

PREP TIME

5 minutes

COOKING TIME
40 mins approx

OVEN TEMP
180 °c


Ingredients

600g of smoked haddock
1 small cauliflower
1 courgette
1 white onion
50g of ghee or avocado oil
2 tbsp of madras curry powder
1/2 tsp of turmeric
250ml of wine or water
1/2 knorr chicken or vegetable jelly stock
100g of golden raisins
1 tbsp of chia seeds (optional)
Handful of baby spinach
Small bunch of coriander (optional)
8 good quality eggs
1 lemon


Equipment

Skillet , frying pan or sautee pan
Stirring Spoon
Chopping board
Cooks knife
Measuring spoons
Scales
Measuring jug


method

Check the haddock for any bones and remove if you find any. Place the haddock on a baking sheet with some parchment paper underneath. Cook in the oven for about 12 minutes and then allow to cool a little before taking the flesh off the skin.

In a frying or sautee pan add the ghee or oil and heat on medium adding the onion wedges first, once the onion is starting to soften add in the diced courgette and the blitzed cauliflower and allow to cook for about 10 miniutes.

Add in the raisins, stock jelly and white wine or water and simmer until half of the liquid has evaporated and then add in the curry powder and turmeric.

While this is happening boil the eggs for 6 minutes then allow to cool little before shelling.

Taste the cauliflower to check if it is soft and then add in the haddock with a few squeezes of lemon juice. Allow this to simmer for about 5 minutes to heat the fish then to finish ready for serving stir in a good handful of fresh spinach leaves and once plated add 2 eggs cut in half on each dish. Finish with some fresh coriander if you have it or some finely sliced tips of spring onions.