Hot Smoked Salmon with Chive and Lemon Dressing
Hot smoked salmon is a delicacy in itself - in this instance presented on a a base of brioche and wild rocket.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon,Fillet | Salad | Grill | Less than 30 minutes |
Ingredients
- 2 x 15ml spoons olive oil
- 4 x 15ml spoons lemon juice
- ½ x 15g pack chives, snipped finely
- salt and freshly ground black pepper
- ½ x 100g bag organic wild rocket
- 2 brioche rolls, sliced into 4
- 25g pack smoked salmon, cut into 12cm pieces
Method
Preheat the grill to a high heat.
Whisk together the oil, lemon juice, chives and season to taste.
Gently toss the rocket with half of the dressing.
Grill the brioche until golden.
Flash the smoked salmon under the grill until the fish turns opaque, this will take about 2 minutes.
Place 2 rounds of brioche on individual serving plates. Mound the rocket on the brioche. Top with the salmon slithers.
Pour over the remaining dressing and serve immediately.
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