Warm smoked salmon salad with greens

Method

1. Line the base of a casserole dish with foil and place a raised wire rack on top so that it fits inside the pan but is approximately 10-15 cm above the foil.

2. Combine the sugar, star anise and lemon in a food processor and whiz to a fine powder. Sprinkle the mixture all over the foil in the base of the casserole.

3. Sit the salmon on the rack, cover with the lid and place the casserole over a high heat for 8-10 minutes until the salmon is just cooked through. Remove from the heat and set aside to rest for 10 minutes.

4. Meanwhile, melt the butter in a saucepan, add the shallots and cook for 5 minutes until soft. Turn up the heat, add the watercress and spinach and cook stirring until wilted.

5. Stir in the parsley, cream and mustard and bring to the boil. Season to taste with salt and pepper.

6. To serve, place a helping of greens in the centre of the plate and lay the smoked salmon on top. Serve immediately.

Cook's note:
Escalopes are thin pieces of fish fillet (or meat such as veal and pork) cut on a slant.

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Ingredients

For the smoked salmon

250g demerara sugar
10g Star anise
10g lemon zest, finely grated
2x200g escalopes Salmon

For the greens

1 tbsp Shallots, chopped
15g unsalted Butter
50g Watercress, chopped
100g Spinach, chopped
25g parsley leaves, blanched and refreshed
50ml whipping cream
10g Pommery mustard
salt and pepper

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