Salmon Stew with Cider and Spinach

This dish is a luxury stew which is fairly quick and simple to make. The stew itself is lactose-free but people can stir soured cream into their individual portions. It would be a suitable late summer dish in Northern Europe.

Serves 6 people.

Ingredients

• 6 salmon fillets, skin removed and cut into approx 3 cm chunks
• 1 head garlic, cloves separated, peeled and cut in half
• About 8 shallots, peeled and chopped
• Oil for frying
• 500ml dry cider
• A bag of spinach
• 2 teaspoons green peppercorns
• 1/2 teaspoon finely ground black pepper
• 1 teaspoon mixed herbs
• A pinch of salt
• A small tub of soured cream

Method

Sautee the shallots and garlic in the oil until soft.

Stir in the salmon, cider and seasonings. Bring to the boil. Add the spinach, cover and simmer for 15-20 minutes, stirring occasionally.

Serve with the soured cream on the side for people to stir in to their dishes.

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