Pan Fried Salmon with Warm Samphire and Tomato Salad, a Salmon Scotch Egg and Dill and Caper Mayonnaise

No votes yet.
Please wait...
2 people
Meal course
Posted by
Posted on
100 grams
White potato - peeled and sliced
100 grams
Salmon fillets - cut into chunks
1 whole
Lemon - Juice & zest
1 tbsp
Fresh dill - finely chopped
1 Twist
Salt and pepper
2 medium
Egg - boiled
40 grams
Plain flour
1 medium
Egg - Beaten
25 grams
45 grams
Golden breadcrumbs
1 .
For the mayo
1/2 whole
Lemon - Juice
1/2 tbsp
Fresh parsley - finely chopped
1/2 tbsp
Fresh dill - finely chopped
1/2 tbsp
2 tbsp
2 .
For the salad
2 small
Salmon fillet
1 Splash
Olive oil
1 Twist
Salt and pepper
10 whole
Cherry tomatoes - halved
20 grams
1/2 whole
Lemon - Juice
90 grams
Pan Fried Salmon with Warm Samphire and Tomato Salad, a Salmon Scotch Egg and Dill and Caper Mayonnaise
  1. Preheat the oven to 180’C
  2. Cook your potato in boiling salty water for 12-15 minutes until cooked through.
  3. To make the scotch eggs mash together the potato, salmon, lemon juice and zest, dill and a good twist of salt and pepper. Lay out a piece of cling film and place half the salmon mixture onto it, spreading it out so it’s about 3-4mm thick. Place the egg on the salmon mix and bring up the sides of the cling film to wrap the salmon mixture around it. Gently mould the mixture over the egg, patting and smoothing it out until the egg is evenly covered, and then remove the cling film. Set up three plates; one with the flour, one the beaten egg and the finely mix together the breadcrumbs and polenta. Roll each egg first in the flour, then the egg and finely the breadcrumbs.
  4. Place the eggs on a baking tray, roll in some olive oil and then continue to bake for 25 minutes, until golden brown and crispy. If you are using a deep fat fryer to cook these they should take no more than 5 minutes.
  5. Make the mayonnaise by simply combining the ingredients and chilling until needed. Add a little more lemon juice or fresh black pepper to taste
  6. In the meantime, heat a frying pan to a high temperature and add a splash of olive oil before frying the salmon, skin side down for 2-3 minutes. Turn the salmon, add the tomatoes, butter and lemon juice and continue to cook the salmon for another 1-2 minutes until cooked through.
  7. Remove the salmon and set aside to rest; during which time, add the samphire to the pan and cook for 2-3 minutes. Plate up all the ingredients and enjoy

No comments yet, be the first to leave one!