House Smoked Salmon Recipe
ASC Certified Scottish Salmon, Field Greens, Lemon Vinaigrette, Creme Fraiche
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Ingredients
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Salmon
Field Greens
Lemon Vinaigrette
Creme Fraiche
Method
Salmon Preparation
- 1
Prepare the Brine
In a bowl, mix the brown sugar, sea salt, crushed black peppercorns, dill, and lemon zest until well combined.
- 2
Cure the Salmon
Rub the brine mixture all over the ASC Certified Scottish Salmon, ensuring it is evenly coated. Place the salmon in a container, cover, and refrigerate for 24-48 hours.
- 3
Rinse and Dry
After curing, rinse the salmon under cold water to remove excess brine. Pat dry with paper towels and place on a cooling rack.
- 4
Field Greens Preparation
- 5
Prepare the Salad
In a large bowl, combine the mixed field greens, halved cherry tomatoes, and sliced cucumber. Toss gently to mix.
Lemon Vinaigrette Preparation
- 6
Make the Vinaigrette
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until emulsified.
Creme Fraiche Preparation
- 7
Prepare the Creme Fraiche
In a small bowl, combine the creme fraiche with finely chopped chives. Mix well.
Assembly
- 8
Plate the Dish
On a serving plate, layer the smoked salmon over the field greens. Drizzle with lemon vinaigrette and serve with a dollop of chive-infused creme fraiche on the side.