Hot Smoked Salmon with Dry Cured Smoked Bacon, Almonds and Rosemary


Hot Smoked Salmon with Dry Cured Smoked Bacon, Almonds and Rosemary

Hot Smoked Salmon with Dry Cured Smoked Bacon, Almonds and RosemaryThis is a winter lunch or light dinner packed with good-for-you ingredients; seasonal sprouts, almonds and of course, Omega-3 and protein rich hot smoked salmon!

INGREDIENTS

  • 180g RR. Spink & Sons Kiln Roast Salmon
  • 500g small brussel sprouts, halved
  • 20g unsalted butter
  • 8 dry cured bacon pancetta slices cut into 1/2 cm strips
  • 1 garlic colve, finely chopped
  • 1 cup whole almonds
  • 1 tblsp chopped rosemary

“Kiln roast salmon works wonderfully in quick and easy smoked salmon recipes like this, which balances texture and flavour with a few carefully selected ingredients.” Scott Fraser – RR. Spink & Sons

METHOD

  1. Blanch the brussel sprouts in boiling water for 2 – 3 min until just tender. Drain and refresh under cold water.
  2. Meanwhile, place a medium frying pan over a medium-high heat.
  3. Add the bacon and vergetable oil and fry the bacon for 2-3mins until starting to colour and crisp.
  4. Add the butter, garlic and brussel sprouts, cook for 2-3mins to lightly colour and warm through.
  5. Add the almonds, then cook, stirring for a further minute.
  6. Remove from heat, stir in the rosemary.
  7. Place the sprouts in a deep wide serving bowl then flake over the kiln roast salmon.

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