Ingredients
- 200g/7oz
smoked salmon - 2 small
brioche - 4 tbsp crême frâiche
- small bunch
dill, chopped - ½
lemon, zest and juice - 50g/2oz mixed
salad leaves - extra virgin
olive oil balsamic vinegar - salt and crushed
black pepper - 1 small jar
salmon roe - 1 small jar Avruga “
caviar” (optional)
Preparation method
-
Cut the top off the brioche and hollow out the inside, leaving the lid for the garnish.
-
Take half the smoked salmon and fold each piece in half. Sear in a hot pan and set on one side of each serving plate, placing the un-cooked salmon on the other side.
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Add the lemon and dill to the cême frâiche and stir well.
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Dress the salad leaves with olive oil, balsamic vinegar and season well. Divide into four and place a quarter inside each brioche. Top with the dill and lemon crême frâiche. Add a spoonful of salmon roe and caviar if you are using these.
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Serve on a bed of the remaining salad leaves, with the salmon either side. Place the lid against the side of the brioche.