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Hot-smoked salmon, lobster and leeks

Gary Rhodes from Gary Rhodes' Local Food Heroes
Gary Rhodes warms lobster tails with leeks, crème fraîche and hot-smoked salmon, served with lemon dressing

Hot-smoked salmon, lobster and leeks

Method

1. Gently break the salmon into large flakes and set aside.

2. Over a gentle heat, fry the leeks in the butter until softened, but not coloured.

3. Stir in the lobster tails and enough crème fraîche to loosen the mixture and warm through (the lobster tails take very little cooking). Season to taste.

4. For the dressing: whisk together the lemon juice, olive oil and caster sugar in a small bowl.

5. Heat a knob of butter and gently warm the salmon through.

6. Arrange the lobster tails and leeks on a dish and top with the warmed salmon.

7. Serve with the dressing drizzled over.

Made with produce from Fencebay - finalists of the Local Food Hero Awards 2007.

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Serves: 4

Prep: 10 min
Cook: 10 min

Ingredients
4 x 100g hot-smoked salmon fillets
2 large leeks, finely sliced
25g Butter
100ml crème fraîche
100g cooked lobster tails, chopped
salt and pepper