Pan-fried hot-smoked salmon
By: Gary Rhodes From: Gary Rhodes' Local Food Heroes
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Pan-fried hot-smoked salmon
- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
- 4
A simple lemon parsley sauce is the ideal accompaniment to hot-smoked salmon in Gary Rhodes speedy starter
Ingredients
- 2 tbsp Olive oil
- 25g Butter
- 4 x 150g fillets ofhot Smoked salmon
- 1 Lemon, juice only
- 25 g flat leaf Parsley, chopped
Method
1. Heat the olive oil and butter in a wide pan over a low to moderate heat. When the butter starts foaming, add the salmon to the pan. Fry the salmon for 2 minutes on each side until slightly browned.2. Using a fish slice, remove the fish from the pan. Leave the fish to rest in a warm place for a few minutes while you make the sauce.
3. Pour the lemon and parsley into the pan and stir until well combined with the butter and oil.
4. Arrange a fillet of fish on each of four plates, pour over the parsley lemon butter and serve.
Made with produce from Walter Purkis and Sons - finalists of the Local Food Hero Awards 2007.
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