Restaurant Kent Honey & Lemon Scottish Salmon Recipe
Sample menu only, view current 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 whisk the honey and lemon together and then add the olive oil and season with salt and 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
Boil all of the above ingredients in a large pan and then remove from the heat and place the 600g of salmon into the liquid and leave to cool.
Preparation
Semi freeze the brown bread then thinly slice some pieces and lay on a baking tray season with olive oil, rock salt and bake in an oven at 180°C until golden brown.
Cut the base off the baby gem and travise so they fall into individual leaves and wash under running water. Drain thoroughly and place in a bowl.
To serve
Take the bowl of salad leaves add some honey lemon dressing and toss it well through the salad. Take the piece of salmon and flake it carefully over the salad toss it gently being careful not break it up. Arrange the salad neatly on four plates and finally the bread croutons drizzle with a little more dressing and rock salt.
