Saturday, May 31, 2008

Griddled Smoked Salmon

Griddled Smoked Salmon
serves 4

350g/12oz sliced smoked
1 teaspoon Dijon mustard
1 garlic clove, crushed
2 teaspoons chopped fresh dill
2 teaspoons sherry vinegar
4 tablespoons olive oil
salt and freshly ground black pepper
100g/4oz mixed salad leaves

• Fold the slices of smoked salmon, making two folds, accordion-style, so that they form little parcels.
• To make the vinaigrette, whisk the mustard, garlic, dill, vinegar and oil together in a small bowl. Season with salt and pepper.
• Heat a ridged grill pan over a medium heat until smoking. Add the salmon parcels, and cook on one side only for 2–3 minutes until heated through.
• Meanwhile, dress the salad leaves with some of the vinaigrette, and divide between four serving plates.
• Top the salad with the smoked salmon, cooked side up. Drizzle with the remaining vinaigrette, and serve immediately.

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