Left over poached salmon

[whimsicalname]

I've just been doing my meal planning, and realise I have more cold poached salmon than I know what to do with. I can face one more meal of it as is, and then will make fish cakes, but imagine there'll be even more left.

Any ideas? I think we've got leeks and spinach and brocolli in the fridge, peas and sweetcorn in the freezer. And half a hundredweight of spuds.

Need to be able to freeze it ideally.

Saute onions, leeks, spinach, add salmon and some white sauce. Top with mashed potato and freeze. Serve with broccoli.

You CAN freeze it, if the last thing that was done to it was cooking.

There's a lovely recipe someone posted on here ages ago, I'll have a look for it. Basically, cook pasta and green veg, (your brocolli, spinach and peas would work very well. Leeks and sweetcorn don't.) I usually do them in the same saucepan. Meanwhile fry half an onion and then add cream, stir in the salmon, drain the pasta and veg, mix all together, serve.

It's gorgeous and nice just as it is or in bowls with black pepper ground over it. You can even eat it cold, though the cream tends to set a bit.

www.mumsnet.com/Recipes/i/1145-Everyone-eats-it-fish-and-pasta

Actually looking at that, I think I used more cream, about half of one of the smallest, squat shaped pots or more.

Nigella does a good kedgeree recipe using poached salmon rather than haddock and coriander to "lift" it.

Flake and mix it with some wild rice, lentils, dill and sliced salad onions - dress with a light vinagrette and serve at room temperature.

Laxpudding - a delicious Swedish oven bake and one-pot meal that has potatoes, salmon and onions. I always use leeks (the white part, sliced) instead of onions and leftover poached salmon instead of smoked salmon. I add a bit of cheese on top for a beautiful golden color. A recipe here - you can halve the portion.