Here’s another recipe, this time showcasing our divine Kiln Roast smoked salmon, that’s gratifyingly quick and easy to prepare. It’s a tasty little supper or light lunch that’s wonderfully uncomplicated but bursting with flavour.
It’s got a wistful summery feel but the Kiln Roast smoked salmon and charred baby gem lettuce provide suitably soothing warmth now the season of mists and mellow fruitfulness has descended.
The homemade Caesar dressing injects zingy chutzpah into proceedings and will have you wiping the plate clean in a manner that is perhaps a trifle undignified.
On that subject, our Kiln Roast smoked salmon is a yummy addition to a traditional Caesar salad, but we’ll leave that recipe for another day.
2 Portions (200g each) L&J Kiln Roast Smoked Salmon
175 ml Olive Oil
2 Tsp Worcestershire Sauce
1 Tsp of Dijon Mustard
1 Crushed Garlic Clove
1 Lemon Half
6 Anchovy Fillets
50g Grated Fresh Parmesan Cheese
1 Large Egg Yolk
1 Baby Gem Lettuce
Step 1. Whisk together in a medium-sized bowl the pasted anchovies, egg yolk, cheese, Worcestershire sauce, lemon juice and Dijon mustard.
Step 2. Slowing drizzle the olive oil into the bowl whisking all the time until you get the desired smooth consistency of a classic Caesar dressing.
Step 3. Now slice the baby gem lettuce in half, moderately brush in olive oil plus season with salt and pepper. Place on a preheated griddle pan over a high heat with the cut side of the baby gem down on the pan. About three minutes or so should yield a nicely charred look. Briefly set aside.
Step 4. In a separate non-stick frying pan heat the kiln roast smoked salmon with a splash of sunflower oil, you’re just adding genteel warmth, so two or three minutes should be more than enough.
Step 5. Arrange the elements on the plate in whatever way you fancy. The Caesar Dressing can be spooned all over as pictured below or on the side, it’s entirely down to you.