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http://www.lifestylefood.com.au/recipes/11942/wild-salmon-on-a-bed-of-lentils-honey-roast-sea-trout-on-a-potato-gallet-with-smoked-salmon-scotch-eggs-slices-of-thick-smoked-salmon-and-micro-herb-salad

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Wild Salmon On A Bed Of Lentils, Honey Roast Sea Trout On A Potato Gallet With Smoked Salmon Scotch Eggs, Slices Of Thick Smoked Salmon And Micro Herb Salad

Hairy Bikers' Moray County Cook Off Dish

Ingredients

  • Ingredients for the salmon

  • 4 pieces of wild salmon fillet, skin on

  • 2 tsps of chopped fresh tarragon

  • 4 tsps of chopped fresh parsley

  • 2 tsps of chopped chives

  • 1 tsp of sea salt flakes

  • ½ tsp of ground black pepper

  • 1 tsp of sugar

  • zest of half a lemon

  • 1 tsp of lemon juice

  • 1 tbsp of olive oil

  • 1 tbsp of vegetable oil

  • Ingredients for the lentils

  • 350g of green or puy lentils, washed

  • 1 carrot, peeled and finely diced

  • 1 stick of celery finely diced

  • 1 clove of garlic crushed

  • 1 small onion, peeled and finely diced

  • 2 sprigs of thyme

  • 50g of butter

  • Ingredients for the sea trout and potato gallet

  • 4 rounds of skinned sea trout (use a pastry cutter to make neat rounds)

  • 4 tbsps of runny honey

  • 1 tbsp of balsamic vinegar

  • zest of half a lime

  • 1 tbsp full of chopped chives

  • sea salt flakes and ground black pepper

  • 4 large fibrous potatoes

  • 4 tbsp of olive oil

  • Ingredients for the scotch eggs

  • 12 quails’ eggs

  • 250g smoked salmon

  • 1 shallot finely chopped

  • 50g of fresh bread crumbs

  • 1 tbsp of chopped herbs (chervil, dill, parsley and chives)

  • 1 tsp full of lemon juice

  • 1 egg yolk

  • 1 beaten egg

  • 2 tbsps of flour

  • 3 tbsps sesame seeds

  • To serve

  • micro salad leaves

  • rapeseed oil

  • lemon juice

  • 1 x 250g piece of thick smoked salmon

Method

  • Method for the lentils:

  • 1.

    Place the lentils in about 750mls boiling water, cover and simmer for about 15 minutes.

  • 2.

    Add the carrots, celery, garlic, onion and thyme and simmer for a further 15 minutes until tender.

  • 3.

    Add salt and pepper and simmer for a further 5 minutes.

  • 4.

    Keep an eye on them to prevent from drying out or becoming too mushy.

  • 5.

    Set aside and warm up in butter before serving.

  • Method for the salmon :

  • 1.

    Firstly make 3 or 4 small cuts in the skin side of each piece of salmon and place them in a shallow dish.

  • 2.

    In a separate bowl mix together the herbs, sea salt & pepper, sugar, lemon juice, zest and olive oil.

  • 3.

    Use this citrus marinade to cover both sides of the salmon.

  • 4.

    Leave for about ¾ of an hour for the flavours to infuse.

  • 5.

    Preheat an oven to 180C/350F/Gas4.

  • 6.

    Heat the vegetable oil in an oven proof frying pan.

  • 7.

    Shake off the excess herbs from the salmon and place in the pan flesh side down and fry until golden.

  • 8.

    Turn over and sear skin side down for a couple of minutes.

  • 9.

    Place the pan in the oven and cook for approximately 10 minutes until cooked through.

  • Method for the sea trout::

  • 1.

    Place the sea trout on a baking tray.

  • 2.

    Mix the honey, balsamic, seasoning and chive in a bowl.

  • 3.

    Spread the mixture over the sea trout rounds and place on a baking tray in the oven for 8 – 10 minutes until cooked and golden.

  • Method for the Scotch quails’ eggs:

  • 1.

    First boil the quails’ eggs for 2 minutes, then plunge them into ice cold water, peel and set aside

  • 2.

    Sweat the shallots in a little oil until soft.

  • 3.

    Place the smoked salmon, shallot, breadcrumbs, fresh herbs, lemon juice, egg yolk and salt & pepper in a blender and process to a paste.

  • 4.

    Take a knob of the salmon mixture and form it around the egg. Press it on until evenly covered. Repeat to cover all of the eggs.

  • 5.

    Roll then in flour, egg wash and sesame seeds and leave in the fridge until ready to fry.

  • 6.

    Heat some oil in a pan for deep frying, once hot drop in the scotch eggs and cook until the seeds are golden.

  • 7.

    Remove and drain on kitchen paper.

  • Method for potato gallet:

  • 1.

    Preheat an oven to 180C/350F/Gas4.

  • 2.

    Slice the potatoes on a mandolin, not too thin.

  • 3.

    Cut out a circle using a pastry cutter about 4cm across.

  • 4.

    On a silicon baking sheet, make a circle with the potato leaves overlapping like petals on a flower.

  • 5.

    Brush with olive oil and season.

  • 6.

    Lay a piece of grease proof paper on top.

  • 7.

    Bake in the oven for approximately ½ an hour until crispy.

  • Micro herb salad:

  • 1.

    Mix the rapeseed oil and lemon juice into a bowl and toss micro salad through very gently.

  • To serve:

  • 1.

    Slice the thick smoked salmon into even slices.

  • 2.

    Place a gallet of potato on a plate and put a piece of the honey roast sea trout on the top.

  • 3.

    Place a spoon full of lentils to one side and a piece of herb salmon on top.

  • 4.

    Add 2 to 3 slices of thick smoked salmon to another side of the plate and scatter a few micro herbs around.

  • 5.

    Top with a scotch egg cut in half.

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