Recipe by Andy Jewell
The lime sauce helps to balance what is otherwise a very rich dish. Good as a starter or lunch dish.
- 4 small salmon fillets
- 1 glass good white wine (something not too dry like a Reisling)
- 1⁄2 ounce unsalted butter
- 1 glass water
- 10 white peppercorns
- 1 bay leaf
- 1 shallot, peeled & sliced
- 1⁄4 teaspoon sea salt
- 4 slices smoked salmon
- 8 teaspoons pesto sauce (homemade of course)
- 4 teaspoons fresh white breadcrumbs
- 1⁄2 lime, rind of
- 1 lime, juice of
- 1 teaspoon sugar
- 2 teaspoons cornflour
- arugula leaf
- watercress leaf
Directions See How It's Made
- Grease a shallow pan or roasting dish with half the butter and place the salmon fillets skin side down in the pan.
- Pour over the wine and water, add the peppercorns, bay leaf, salt and shallot and cover with a greaseproof paper, greased with the remaining butter.
- Bake in a moderate oven (180°C) for 10 minutes or so until the salmon is just cooked.
- Remove the salmon to a plate and strain the juices into a small saucepan.
- Add the lime rind and juice to the pan together with the sugar and bring to the boil.
- Add the cornflour, dissolved in a little water to make a smooth paste and stir until thickened.
- Remove from heat.
- When the salmon fillets have cooled a little, remove the skin and wrap them individually in smoked salmon.
- Butter the top each "parcel" thickly with Pesto and sprinkle with breadcrumbs.
- Place the parcels under a hot grill until the pesto has browned and crisped.
- Serve on a garnish of rocket and watercress with the lime sauce drizzled over.