Ingredients Jump to Instructions ↓

  1. 60 g/2 oz unsalted butter at room temperature

  2. 30 g/1 oz smoked salmon

  3. Salt

  4. Cayenne pepper

  5. 1 tablespoon fresh horseradish, finely grated

  6. Juice of 1/2 lemon, organically grown

  7. 100 g/31/2 oz fresh white breadcrumbs

  8. 4 x 150 g/5 oz slices of raw salmon, skinned

  9. 250 ml/5 fl oz butter sauce (refer recipe)

  10. 1/2 bunch of dill, finely chopped

  11. Lemon juice

  12. Serves 4

Instructions Jump to Ingredients ↑

  1. Method :

  2. To make the crust, whisk the butter until foamy. Puree the smoked salmon in a blender and mix with the butter. Season with salt, cayenne pepper, horseradish and lemon juice and add the breadcrumbs. Preheat the oven to 220°C( (425°F), Gas Mark 7.

  3. Lightly salt the salmon fillets and spread the salmon-butter mixture over them. Heat the oil in a casserole dish and place the salmon in the dish, spread side up.

  4. Bake in the hot oven until golden brown. Turn off the oven and leave the salmon with the door open a crack for a few more minutes.

  5. Heat the butter sauce, season with finely chopped dill and lemon juice and serve with the salmon fillets.


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