Date posted: 17/08/2018

Scottish salmon confit with lemon and honey dressed potato salad

    Votes: 2 Average: 5


    Scottish Salmon Company salmon fillet
    Summer Harvest rapeseed oil 300ml
    Summers Harvest lemon and honey dressing 100ml
    Radish 1
    Asparagus spears 3
    Roast shallots 3
    Trimmed spring onions 3
    Potatoes balled 2
    Fennel seeds 1 tsp
    Cloves garlic skin on 4


    1. Heat some oil in a pot (enough that the salmon is submerged), add some fennel seeds, garlic shallots and a lemon wedge, warm it to about 45°C / 47°C if you want the salmon very rare or to 65°C / 70°C if you want to cook it through, season the salmon then submerge in the oil and confit for about 8 to 10 mins for low temp or 3 / 4 mins at higher temp
    2. Remove the salmon and shallots from the oil and place on a cloth to absorb excess oil
    3. Dice the potato or use a small Parisienne scoop, cook in simmering water till tender. Drain off when cooked and coat with the summer harvest dressing.
    4. Thinly slice some radish and cook the asparagus and spring onion in a hot pan with a little butter till tender
    5. Arrange the potato and the garnish(veg etc) on a plate, put the salmon on top and finish with some pea shoots and radish
    6. Served with Bellfield Lawless Village IPA Gluten Free
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