Best served as an entree - easy to prepare in a small amount of time and impresses as a starter.
On large white plates cover centre of plates with smoked salmon from pre-purchased packets or thinly sliced fresh salmon (or trout). About 150gms per person usually is a good guide.
Place fresh lemon thyme in an oven on about 180 to dry out slightly - 5 minutes or so or until dry.
Mix olive oil and balsalmic in a cup (about 2/3 - 1/3 mix). Using a basting brush, brush salmon so that the oil soaks in a little and the vinegar can be seen on top of salmon.
Remove thyme from oven and rub between hands allowing thyme and flowers to fall on foil or some other dish that will catch the bits you want. You don't want the stalks.
Collect Thyme and spirnkle over salmon. Season with lemon juice and add cracked pepper to taste.
To garnish, cut lemon into a thick slice and wrap in white cloth for your guests to add additional lemon if they like.
Enjoy! Can be refridgerated if need be a day in advance but add lemon juice just before serving.
Trending This Week