Beech Smoked Salmon

 

Recipe 4_Beech Smoked SalmonBeech Smoked Salmon with scallop brandade and pancetta crisps.

  • 80g beech smoked salmon per person
    (or normal smoked salmon)
  • 3 rashers pancetta per person, cooked till crisp

Scallop Brandade

  • 100g dry mashed potato
  • 100g sautéed scallops, cooled
  • 100ml cream
  • 80ml extra virgin olive oil
  • salt, pepper and cayenne pepper

Method:

  1. Blend the mash and scallops with the cream.
  2. Add the olive oil until a desired consistency is reached.
  3. Season to taste.

To serve

  • Smear the base of each plate with scallop brandade. Place sliced smoked salmon in the centre.
  • Top with pancetta crisps and a few blanched broad beans.

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