The Hub, Liverpool

My friend Talisha and I were planning on a lovely leisurely midweek luncheon, and on her recommendation, we ended up at The Hub. The Hub's lunchtime menu features both a scotch egg and a pork pie, so I had high hopes for the food. (Scotch eggs and pork pies of course being two of the most delicious snacks known to man. See also - sausage rolls, pork scratchings, etc.)

Here is what we ate:

Pie!

Pork pie with Blue Bishop Stilton and red onion marmalade. Yeah, this was really good. I wish  had another one of these right now.

Sandwich!

Smoked salmon sandwich with horseradish cream. Good points - the sandwich itself. Absolutely bloody loads of smoked salmon in there. Nice, punchy horseradish. Bad points - the 'Hub slaw' - rubbish name, rubbish gunky coleslaw held together with way more mayo than required. Also - served with crisps. I am not a fan of being served sandwiches with some crisps on the side. Either give me chips or leave me the hell alone.

Salad!

Talisha thought the chicken caesar salad was good. I think it could have done with a few more anchovies. Although to be fair, I think most things in life could do with a few more anchovies. Mmmm. Anchovies.

Panna cotta!

Passion fruit and mango panna cotta with raspberry coulis. Was alright, nowt special. 

More pie!

T seemed pretty happy with the pecan pie. I had a bit of food envy on this one. Lesson learnt - if one of the options is pie, always go for the pie. Not going for pie will cause you to covet your neighbour's pie. Or something.

All in all it was pretty decent. I would go back. 

The Hub Alehouse and Kitchen,

Casartelli Building,

16 Hanover Street,

Liverpool,

L1 4AA

http://www.thehub-liverpool.com

Warm salmon, new potato and green bean salad with herby mayonnaise

Salmons give me?

It has not really been salad weather recently. Despite being mid-June, the sky has been grey and the rain, frequent. So, I believe me when I say that I understand if the current climate has dampened your appetite for salad (pun definitely intended).

But hey, y’know what? This is a really tasty salad. It really is. Even if the sunshine has abandoned us, that doesn’t detract from its tastiness. I don’t care if the weather has been suggesting stews, mashed potato and pies - this is what I felt like eating.

Warm salmon, new potato and green bean salad with herby mayonnaise

Serves 2 for a lovely summer lunch (sunshine optional)

For the salad:

2 x salmon fillets

½ a lemon

Large handful of baby new potatoes

Large handful of fine green beans

A little red onion

¼ cucumber

½ bag of watercress, spinach and rocket salad leaves

For the herby mayonnaise:

Bunch of fresh parsley

Bunch of fresh basil

Large dollop of mayonnaise

Splash of extra virgin olive oil

Splash of white wine vinegar

S+P

Boil the new potatoes and the green beans until done. Drain and stick in iced water to cool.

Finely slice your red onion. Peel, deseed and finely chop your cucumber.

Stick your salad leaves in a bowl with the onion and cucumber. Add the potatoes and green beans once cooled.

Make your herby mayonnaise by sticking the mayonnaise, basil, parsley, olive oil, vinegar and seasoning in a blender and blending. Mix your herby mayonnaise into the salad.

Ready to mix

Add some oil to a frying pan and get it really hot, then stick the salmon in skin side down. After a few minutes squeeze over the lemon juice and cook for a few minutes more. Flip the fish and cook for a couple of minutes on the other side. Once the salmon is done, plonk it on top of your salad and serve.