Mango & Avocado Salsa with Hot Smoked Salmon

This recipe is:

• Gluten free
• Dairy free
• Egg free
• Yeast free

This recipe is gluten free as far as the eye can see. And if there's a better way to enjoy hot smoked salmon, I don't know what it is.

Mango & Avocado Salsa with Hot Smoked Salmon
1 avocado, chopped into 1cm chunks
1/4 red onion, finely chopped
1 ripe mango, peeled and chopped into 1cm cubes (roughly speaking)
1 teaspoon thai fish sauce
Juice and grated zest of one lemon, or lime which makes it taste more thai
1 tblsp chopped coriander (although we used basil)
1/2 red chilli finely chopped (we used dried)
Fresh ground salt & black pepper


Mix all the ingredients together, taste and adjust as required. Easy! :-)

Serve with the hot smoked salmon. The smoky saltiness of the salmon is absolutely perfect with the sweetness of the salsa, and the onion and chilli adds a little extra interest. Really, really tasty.

Here in Oban seafood is super-fresh and very reasonably priced from Watts on the south pier. We combined ours with a bit of a seafood platter with pan-fried scallops and poached prawn tails. You can see the gluten free flat breads I couple of days ago. They are going down a storm - I've frozen them and all it takes it 2 minutes in the toaster and you've got a crunchy, tasty light piece of gluten free flat bread to have with whatever you fancy.

Gluten free flat bread type thing

I couldn't think of what to call this at first, but of course it's gluten free flat bread.

At first ir reminded me of gluten free potato scones (Scottish) or gluten free soda bread, but when you look at it, it's flat, it's bread, so you can only come to the conclusion that it's gluten free flat bread. Cunning, but unavoidably true. I wanted to make a tattie-scone-like gluten free breakfast thing, but I can't eat potatoes due to the annoying and ongoing food allergies.

So I took the gluten free scone recipe from a couple of days ago and instead of making them scone-shaped, I rolled the bread flat about 0.5 cm thick like tattie scones. Pretty nifty thinking I reckon you'll agree.

This is what the flat bread looked like before it went in the oven...








And I'm still waiting for them to come out. Can you bear the tension? Ahhh..., there goes the beeper. Here you go:

Now I reckon those look pretty good. They are of course, just scones, rather than tattie scones or soda bread. In fact, they're probably closer to soda bread as they use baking soda rather than yeast. But since they're flat, we'll call them flat bread. Anyway, whatever they are, the idea with a tattie scone is you fry it in some nice tasty animal fat and eat it with sausages for breakfast.


I'll probably have mine with er... jam. Unless there are some gluten free sausages on the go. I usually make my own but I haven't been able to get my hands on good pork for a while. Anyway, I'm rambling now.

The plan is with these gluten free flat breads is to freeze them and then pop them in the toaster for breakfast straight from the freezer. Mmmm... can't wait till morning.

Gluten free scone recipe

This recipe is:

• Gluten free
• Dairy free
• Egg free
• Yeast free

These gluten free scones aren't just gluten free, they're egg free and dairy free too :-) We made 15 yesterday and there are 2 left. Admittedly, 3 scones went to friends, but the rest didn't. This gluten free food freak is mostly to blame.

But these gluten free scones are so easy to make, I'm sure there will be another batch ready soon. Here's how...

Gluten Free Scone Recipe

525g gluten free self-raising flour
3 teaspoons gluten free baking powder
Sea salt
80g dairy-free margarine
1 tablespoon caster sugar
325ml gluten free rice milk (you'd think all rice milk would be gluten free but's it's not. Rice Dream's cartons carry the warning that they may contain barley protein).
1 teaspoon xantham gum

Preheat the oven to 220C. Sift the gluten free flour, baking powder and a pinch of salt into a bowl. Rub the marg into the flour until it looks like fine breadcrumbs. Add the sugar. Add the rice milk and mix until the dough forms.

On the other hand, you can just stick it all into a blender - it's a reliable way to make good dough quickly.

Turn out onto a floured surface and knead if extra mixing required. Roll out to about 2 cm thick. Cut rounds with a cutter (about 5cm wide). Bake for 12-15 minutes.

Gluten free scones don't keep terribly well, so I recommend you eat them as fast as we did. A good way to perk them up on the second day is to cut one in half and place in the microwave for 15 seconds (we've tested and this is the best length of time).

We had our gluten free, egg free, dairy free scones with marg and jam. I'm sure you'll find other interesting ways to eat them!

Salmon & Gluten Free Caper Salsa

This recipe is:

• Gluten free
• Dairy free
• Egg free
• Yeast free

This gluten free caper salsa is perfect with oily fish; it cuts through the richness and the perfumed capers go really well with the salmon.

Gluten Free Caper Salsa

1/2 tsp ground sea salt
2 finely chopped garlic cloves
3 tablespoons chopped parsely
1 tablespoon chopped mint
2 tablespoons rinsed & chopped capers
75 ml olive oil
2 tablespoons olive oil
Frshly ground black pepper

Grind the salt and garlic together until smooth. Mix with the rest of the ingredients & season with pepper. (or, you can just stick all the ingredients into a little electric chopper and blitz :-)

Note: You should be able to get gluten free capers no problem. They are usually available in brine, or if you can't get them like that, in wine vinegar.

The Salmon

Nothing fancy here, just place your salmon pieces (steaks or pieces of fillet) on an oven tray. Season with salt & pepper. Put in a 180 C oven for 10-15 minutes and squeeze a lemon over when you take them out.

Serve with some rice or simple veg. The gluten free caper salsa is so punchy you really don't need any other flavours.