I have tried quite a lot of Stroganoff recipes, with beef, pork, chicken and turkey, but never with salmon. When I saw Dhruv Baker's recipe for Salmon Stroganoff, I just had to try it. This is such an interesting twist on a classic Russian dish.
The original Beef Stroganoff (Бефстроганов Befstróganov) was named after Count Grigorii Stroganov (1770-1857), who belonged to one of the wealthiest Russian families and served as an Ambassador to Sweden, Spain and Turkey. As a famous gourmand, he kept only the best chefs in his household(s). The legend says that Beef Stroganoff was invented by a Russian chef, who was Stroganoff's serf.
Fast forward a couple of centuries, and this Russian dish is well known around the world.
MasterChef winner Dhruv Baker has teamed up with Tilda rice to create a Tilda Rice & Spice Guide.
Each of Tilda's rice varieties offers a distinctive flavour tone and texture highlight that can be matched perfectly with dishes and spices from around the globe".
For salmon Stroganoff, Tilda suggests using Basmati & Wild rice. "The nutty wholesome taste of the wild rice matches perfectly with the Basmati grain, adding a visual twist to any dish".
Salmon & Asparagus Stroganoff (serves 4) (recipe reproduced with kind permission from Tilda rice)
240g Tilda Basmati & Wild rice
1tbsp olive oil
500g salmon fillet, cubed
200g button mushrooms
125g asparagus tips, cut into 3cm pieces
200g low fat cream cheese
100ml semi skimmed milk
1/2tsp smoked paprika
1/2 20g pack chives, chopped
1.Cook the rice in boiling water for 25 minutes, drain.
2. Heat the oil in a frying pan and fry the salmon and mushrooms for 3-4 minutes.
3. Stir in the asparagus, cream cheese, milk and paprika and cook for 1-2 minutes. Season to taste.
4. Mix the chives into the rice and serve with the salmon stroganoff.
It was a lovely combination of flavours and textures. The mix of wild & Basmati rice might be an unusual side dish for Stroganoff, but it works well. The only thing I missed was a tangy note of soured cream. For me Stroganoff must have a soured cream among its ingredients. I followed Dhruv Baker's recipe precisely (only halved the ingredients for 2 of us, as my boys don't like salmon), but if I cook it next time, I will swap the cream cheese for the soured cream.
You can download the Tilda Rice & Spice Guide (just click on the link on the page).
If you liked this recipe, you might enjoy another of Dhruv Baker's recipes for Tilda - Qabili Pilau.