Seafood at Christmas and Easter has always been expensive not that it’s something Mum would have bought then or any other time.  Dad was a very enthusiastic fisherman so we mainly had fish that he’s caught or tinned fish. Tuna Mornay was a family favourite, completely out of fashion these days of course, but still a tasty meal – if you like tinned tuna or salmon that is.


I love Beef Wellington, but it’s a tricky thing to make so I usually leave it to the experts.  This Salmon Wellington looks a lot easier and although the recipe uses tinned Red Salmon I don’t see why a nice piece of fresh salmon couldn’t be substituted.

Salmon Wellington


I’m not sure who wrote this recipe down for Mum, as it’s not in her handwriting, but a recipe for these crispy ham patties was certainly worth writing down.  Although the ham quantity converts to 125g, I doubt that extra would go astray.  You could probably leave the sherry out though.

Golden Ham Crisps