I don’t know why it is but I love surf and turf dishes. It may be something to do with the fact that somehow I feel they shouldn’t really work… that I’m breaking the rules in a deliciously naughty way.
This particular combination of sausage and salmon is Christmasy because of the cranberries. And it’s also Christmasy in a purely practical way – it freezes well – you can make it ahead.
Recipe for a Christmasy, cranberry dish of sausage and salmon
- 200g/7 oz- 250g/8 oz baby new potatoes (if you only find packets of 200g, make up for it with a few more chipolatas)
- 1 tbsp sherry vinegar
- 4 tbsps olive oil, plus more for frying
- 2 x salmon fillets (ideally hot smoked, approx. 150g/5 oz each)
- 6 beef chipolata sausages
- 2 dried tbsps cranberries
- fresh tarragon, a few sprigs
- smoked salt and freshly ground pepper
- Preheat the oven to 210ºC.
2. Boil the potatoes (wash them first if necessary) for about 15 minutes and slice thickly.
3. Meanwhile, in a frying pan (ideally one which can go in the oven, this will save washing up), fry the chipolatas well on all sides.
4. Mix together the oil, vinegar, salt, pepper, some chopped tarragon (save some leaves for garnishing) and the cranberries.
5. When the sausages have begun to caramelise, if your frying pan can’t go in the oven, move the sausages to an ovenproof dish, add the potatoes, and most of the dressing, keeping back the moistened cranberries for later.
6. Put the salmon fillets on top and drizzle with olive oil, put in the oven to roast for about fifteen minutes – until the fish is cooked through.
7. Serve, garnished with the moistened cranberries and a few additional sprigs of tarragon, together with whichever sauce you are using.