Main Dish Recipes - Sautéed Salmon Slices with Rosemary Blossoms and Dill Cucumbers Recipe

Ingredients

• 1 cucumber

• 20 g/2/3 oz unsalted butter

• Freshly ground white pepper

• Icing sugar

• 250 ml/8 fl oz fish stock (refer recipe)

• 1 bunch of dill, finely chopped

• 12 x 60 g/2 oz raw salmon slices

• 20 g/2/3 oz unsalted butter for sautéing

• 1 teaspoon rosemary blossoms

• 200 ml/7 fl oz white wine sauce (refer recipe)

• 1 tablespoon whipped cream

• Dill to garnish

Serves 4

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Method:

1. Peel the cucumber, leaving green stripes. Cut it in half lengthways and scoop out the seeds with a teaspoon. Cut the cucumber halves into 1 cm/1/2 inch semicircles and sauté quickly in the butter.

2. Season with salt, white pepper and icing sugar and add the fish stock. Simmer for 5 minutes over a low heat and, as a final touch, season with chopped dill.

3. Slowly sauté the salmon slices in butter in a large pan, on one side only. Lightly salt and, after 3 minutes, sprinkle with the picked rosemary blossoms while the salmon is still orange and juicy.

4. Heat the white wine sauce in another pan, whisk for a few seconds with a hand blender and add the whipped cream.

5. Arrange the dill cucumbers flat on 4 serving plates, top with the white wine sauce and arrange 3 salmon slices on each plate. Garnish with dill.

Note: Prepare this dish in early summer when rosemary is in full bloom. These tender flowers add a Mediterranean touch to the salmon. The blossoms are only available for a short period of time and, unless you grow your own, you will have to ask your greengrocer for rosemary blossoms since herbs are generally not sold in flower. Unlike most herbs, the taste of rosemary is just as intense when it is in flower.