Chef Patron Andrew McLeish’s Scottish Salmon Recipe
Please note that the details below represent a sample recipe showcase. To discover our latest modern European creations, we invite you to view our current fine dining and brasserie menus.
Recipe – Serves four people
Ingredients
2x baby gem
1x travise
600g Scottish Salmon
Brown artisan bread
Dressing
Juice of 1 lemon
2x tablespoons Honey
100ml olive oil
In a bowl, gently whisk the honey and fresh lemon juice together until smooth. Slowly pour in the olive oil, continuing to whisk, and finish by seasoning perfectly with sea salt and freshly ground black pepper.
Poaching liquor for salmon
1x shallot chopped
1x stick celery sliced
10xWhite peppercorns
1x bay leaf
1 x lemon juice
½ btl white wine
50g parsley
4 pints water
Bring all of the poaching ingredients to a rolling boil in a large pan to release their delicate flavours. Once boiling, remove the pan from the heat, carefully place the Scottish salmon into the aromatic liquid, and leave it to cool naturally.
Preparation
Semi-freeze the artisan brown bread to make it easier to handle. Thinly slice the bread and lay the pieces flat on a baking tray. Season generously with a drizzle of premium olive oil and rock salt, then bake in a pre-heated oven at 180°C until beautifully golden brown and crisp.
Carefully cut the base off the baby gem and treviso so they separate into individual leaves. Wash them thoroughly under cold running water, drain them well, and place them into a large mixing bowl.
To serve
Take the prepared bowl of salad leaves, add a generous spoonful of the honey and lemon dressing, and toss well to ensure the leaves are perfectly coated. Take the cooled, poached salmon and flake it carefully over the salad; toss it very gently to avoid breaking up the delicate flakes. Arrange the dressed salad neatly onto four plates. Finally, garnish with the crisp artisan bread croutons, drizzle with a little extra dressing, and finish with a light sprinkle of rock salt.
