smoked salmon recipes | fast food part 2 #shorts

smoked salmon recipes | fast food | how to cook smoked salmon in 15 minute
This 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

1- 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.

2- 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.

3- 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.

4- Toss the cooked and drained greens through the vinaigrette to coat, then place on a warm serving plate.

5- 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.

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