Flaked roasted salmon is layered over a sensational creamy leek and clam sauce.


  • 1 onion

  • 2 sprigs of thyme

  • 1 stick celery

  • 180g of butter

  • 200 ml of white wine

  • 1 kg clams  

  • Olive oil

  • Salt and pepper

  • 400g salmon fillet

  • 2 medium leeks

  • 200g crème fraîche

  • ½ lemon

  • 20g chives

  • Chive oil


  • 1.

    In a large pan sweat down onions, thyme and celery in 100g of butter. Add white wine, bring to the boil and add the washed clams. Place a lid on the top and cook for 3 minutes. Pour into a sieve to retain the cooking liquor

  • 2.

    In a non-stick pan heat some olive oil, season the salmon generously on both sides, place skin-side down in hot olive oil cook until crisp, turn over and remove the pan from the heat. Leave to rest in the pan to finish the cooking.

  • 3.

    Pass the clam liquor through a piece of muslin, to remove the sand. Finely slice the leeks on an angle and wash in cold water.

  • 4.

    Heat 80g of butter, add the leeks and soften them slowly. Add the clam liquor and bring to the boil. Add crème fraîche, the clams and squeeze of half lemon, add the chives.

  • 5.

    Hand blend the sauce. Remove the skin from the salmon, flake the salmon to expose the inside, and lay over the leek and clam ragout. Drizzle with chive oil. 

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