
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
Gary Rhodes warms lobster tails with leeks, crème fraîche and hot-smoked salmon, served with lemon dressing
Hot-smoked salmon, lobster and leeks
Method
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.
Prep:
10 min
Cook: 10 min
Cook: 10 min
Ingredients
4 x 100g hot-smoked salmon fillets2 large leeks, finely sliced
25g Butter
100ml crème fraîche
100g cooked lobster tails, chopped
salt and pepper
For the dressing
1 lemon, juice only50ml Olive oil
1 tsp caster sugar
Top Sponsored Searches
Advertisement
You may also like
Like this recipe?
Print
Print this recipe
Save
Save this recipe to My Recipe Book
Share
Email to a friend
Offers & Promotions
Great discounts on cookware
Afternoon tea, curry cookery courses and more!




















