Flaky hot smoked salmon, kosher approved, one of Rick Stein’s Food Heroes

Substantial Salar Flaky Smoked Salmon Salad

recipe by Alan Hayden of York, serves 2

You will need: pan of water / egg poacher, plastic bag, 2 large free range eggs, bag of Roquet salad, loaf of ciabatta bread, 8 slices parma ham, half a fresh lemon, olive oil, rock salt, 2 garlic cloves (sliced thinly), fresh parmesan cheese, medium sized pack of Salar Flaky Smoked Salmon, broken into flakes.

Method: Pre-heat oven to 200oC, put a slug of olive oil into a baking tray and put it into the oven. Put the pan / egg poacher on to boil.

Cut the ciabatta bread into 1? sided cubes. Put a good slug of olive oil into the plastic bag, add the bread cubes, slices of garlic and a couple of teaspoons of rock salt. Shake together well. Put the bread cubes, etc onto the hot baking tray and toss with the hot oil. Put the tray back into the oven for about 20 minutes, tossing the bread occasionally.

Open the bag of Roquet salad and divide equally between 2 dinner plates. Divide the Slaky Smoked Salmon equally between the 2 plates and mix with the leaves.

Make a simple dressing using the juice of half a lemon and olive oil to taste, mix the two together well.

After 20 minutes, take the bread out of the oven and lay 8 strips of parma ham across the bread, put the tray back into the oven for another 5 minutes or until the ham is crispy.

Start making 2 poached eggs (I find 5 minutes is ideal).

Mix the dressing with the salad and Flaky Smoked Salmon, toss well. Sprinkle the bread and parma ham equally over each mound and place a poached egg on top. Now shave parmesan over the top to finish.

Eat and enjoy. A personal favourite.........

To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?

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Substantial Salar Flaky Smoked Salmon Salad

recipe by Alan Hayden of York, serves 2

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