Saturday, February 14, 2009

Hot and nippy smoked salmon

Cooking : time 10 to 30 mins

Ingredients
200g/7oz smoked salmon
2 small brioche
4 tbsp cr%26ecirc;me fr%26acirc;iche
small bunch dill, chopped
%26frac12; lemon, zest and juice
50g/2oz mixed salad leaves
extra virgin olive oil
balsamic vinegar
salt and churryed black pepper
1 small jar salmon roe
1 small jar Avruga "caviar" (optional)

Method
1. Cut the lid off the brioche and hollow out the inside, leaving the lid for the garnish.
2. bring half the smoked salmon and fold each slice in half. Sear in a hot pan and set on one side of each serving plate, placing the un-cooked salmon on the other side.
3. Add the lemon and dill to the c%26ecirc;me fr%26acirc;iche and stir well.
4. Dress the salad leaves with olive oil, balsamic vinegar and season well. Divide into four and place a quarter inside each brioche. lid with the dill and lemon cr%26ecirc;me fr%26acirc;iche. Add a spoonful of salmon roe and caviar if you are using these.
5. Serve on a bed of the remaining salad leaves, with the salmon either side. Place the lid against the side of the brioche.

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