Jill Dupleix's hot smoked salmon with greens.William MeppemThis is what I call fast food. You just buy the hot-smoked salmon at the supermarket,warm it gently in the oven,and break it up over a fabulous mix of greens (Brussels sprouts,peas,green beans or broccolini in winter and asparagus and broad beans in summer) then spoon over a chive and lemon dressing.
INGREDIENTS
- 400g hot-smoked NZ salmon or smoked trout,skin on
- 250g small Brussels sprouts,halved lengthwise
- 250g green beans,topped not tailed
- 200g peas
- sea salt and cracked black pepper
Chive and lemon vinaigrette dressing
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
- ½ tsp sea salt
- pinch of cracked black pepper
- 1 tbsp snipped chives and/or dill
METHOD
- Heat the oven to 160C fan-forced (180C conventional). Place the fish (skin-side down) on an oven tray lined with baking paper,lightly cover with a square of aluminium foil and heat through for 10 minutes.
- To make the chive and lemon vinaigrette,whisk the lemon juice,oil,honey,salt and pepper together in a medium bowl. Add the snipped chives and dill,stir and set aside.
- Cook the Brussels sprouts and beans in simmering salted water for 3 minutes. Add the peas and bring back to the boil,then drain immediately.
- Toss the cooked and drained greens through the vinaigrette to coat,then place on a warm serving plate.
- To serve,remove the skin from the fish and scrape off any discoloured surface. Roughly break up the fish into bite-sized chunks with your hands and place it on top of the greens. Spoon over the chive and lemon vinaigrette and serve.
Serves 4
This recipe is from episode four of Good Food's new TV show,Good Food Kitchen,screening on Channel 9 at 1pm on Saturday,October 30,or catch up on9Now.