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Duet of salmon

Alan Coxon from Good Food Live
Salmon and smoked salmon enjoy classy treatment in Alan Coxon's recipe for a stylish dish fish

Duet of salmon

Method

1. Place the salmon fillet in a cold saucepan and add enough olive oil to cover it.

2. Bring up the heat and warm through, then turn off the heat and leave to poach for about 10 to 12 minutes then drain off the oil.

3. Put the smoked salmon, capers, gherkins, lemon juice, vodka, crème fraiche in a bowl and mix together. Season with salt and freshly ground pepper.

4. To serve, place a small ring mould in the middle of a serving plate and fill with the smoked salmon mixture.

5. Remove the ring and top with the poached salmon fillet. Add a soft-boiled quail's egg, garnish with salmon eggs and chives and serve.

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Serves: 4

Prep: 20 min, plus 10-12 mins 'poaching'
Cook: 5 min

Ingredients
100g salmon fillet
Olive oil, for poaching
175g Smoked salmon, cut into short, fine strips
1 tbsp capers, drained
4 small gherkins, finely chopped
1 tsp lemon juice
1 tbsp vodka
1 tbsp crème fraîche
salt and fresh ground black pepper
1 quails' egg, soft-boiled