Salmon with Scottish Strawberry Salsa in Croustades
| PREPARATION TIME | 30 MINS |
| SERVES | 2 PEOPLE |
INGREDIENTS
- 7oz (200g) Salmon fillet or 7oz (200g) smoked salmon from Bakkafrost
- Large tub of strawberries, husked and diced
- 2 tbsp chopped fresh coriander
- 1 tbsp diced jalapeños or red mild chillies if preferred
- 2 tbsp spring onions, finely chopped
- 2 tsp lime juice
- Sea salt and freshly ground black pepper to taste
BALSAMIC DRESSING
- Sea salt
- Strawberry salsa (see recipe below)
- 24 croustades (small canapé-sized cups) can be bought or homemade.
INSTRUCTIONS (SALMON)
STEP 1
Preheat the oven to 320°F/150°C.
STEP 2
Place salmon fillet on a parchment-lined baking sheet, brush with balsamic dressing, and season with a pinch of sea salt.
STEP 3
Bake for five minutes, then brush with balsamic dressing again and return to oven for a further five to 10 minutes until the salmon flakes easily.
TO SERVE
STEP 4
Fill the inside of the croustades with the salmon.
STEP 5
Top with strawberry salsa.
INSTRUCTIONS (SALSA)
STEP 1
Combine strawberries, coriander, jalapeños, spring onions and lime juice in a medium bowl.
STEP 2
Taste salsa and add seasoning if necessary.
STEP 3
Can be served immediately but best made the day before and stored in fridge overnight. Will keep for two days in sealed container in the fridge.
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