Lightly Smoked Salmon with Raspberry Piquant Dressing and Charlotte Potatoes
Charlotte Potatoes form the base for this smoked salmon dish which is perfectly complemented by a rasberry piquant.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon,Fillet | Main | Fry | Less than 30 minutes |
Ingredients
- 4 lightly smoked salmon fillets
- 15ml spoon mild olive oil
- 125g punnet raspberries
- 15ml spoon white balsamic vinegar
- salt and freshly ground black pepper
- pinch sugar
- 500g Charlotte potatoes, cooked in boiling water until soft to the point of a knife, drained
- 125g pack watercress, rocket and spinach salad
Method
Season the salmon fillets with freshly ground black pepper.
Heat the oil in a medium size frying pan add the salmon steaks and cook over a medium heat until cooked.
While these are cooking, place the raspberries in a food processor or blender and process until smooth. Pass through a sieve to remove all the pips, the stir in the vinegar, seasoning and sugar. Place in a small dish and put to one side.
Crush the warm cooked potatoes with the back of a spoon and serve on a bed of the watercress, rocket and spinach salad. Place the salmon fillet on the top and drizzle over a little of the piquant raspberry dressing.
