Seared Salmon Fillet with a Melting Cheddar Crumb & Wimberry Dressing
Serves 2
Ingredients
- 1tbsp olive oil
- 2 x 110g salmon fillet, skinned and boned
For the crumb:
- 1 clove garlic, crushed
- 50g fresh white breadcrumbs
- 50g Cheddar cheese, grated
- 30g butter
- 1tbsp olive oil
For the dressing:
- 1 medium egg yolk
- 1tbsp white wine vinegar
- 1tbsp Dijon mustard
- 50g fresh wimberries, bilberries or blackcurrants
- 150ml olive oil
For the celeriac remoulade:
- 1/2 celeriac, peeled and grated
- 3tbsp home made or good quality mayonnaise
- pinch freshly grated horseradish
Method
- Preheat the oven to 180°C / 350F / Gas 4.
- Heat the oil in a frying pan, season the salmon fillet and seal in the hot pan until golden brown.
- Place the garlic, breadcrumbs, cheese, butter and olive oil in a food processor and pulse until it is thoroughly mixed.
- Scatter each piece of salmon with the cheddar crumb and place in the oven for about six minutes, or until cooked through.
- Meanwhile, blend the egg yolk, vinegar, mustard and wimberries together.
- Drizzle in the olive oil, whisking well as you pour it in.
- Season to taste - if the mixture is rather thick, thin it out with some cold water.
- Mix the grated celeriac, mayonnaise and horseradish together and season to taste.
- When ready to serve, place the celeriac remoulade in the middle of each plate.
- Drizzle around the wimberry dressing, place the hot salmon fillet on top of the celeriac and finely scatter with some extra wimberries.
- It’s an utter taste explosion!
