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Recipes

Salmon, sweet citrus salad, remoulade and bread and butter crisps

Top-notch Loch Duart salmon was used in this recipe, the perfect fish to stand up against the powerful citrus flavours of the remoulade’s dressing.

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Ingredients

For the salmon

  • glug of olive oil
  • 1 vanilla pod, split in half and seeds scrapped out
  • salt and freshly ground black pepper
  • 400g/14oz salmon fillet, skinned and cut into large bite-sized pieces (two pieces per portion)

For the dressing

For the celeriac remoulade

For the bread crisps

  • 2 slices of white bread, crusts removed and toasted both sides

To garnish