Masterclass: Recipes: Main Courses
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THE THREE BEARS ON HOLIDAY
Charred Smoked Salmon with slow roast tomatoes, olives & basil
Ingredients
4 x125g smoked salmon fillets (skin, bones & brown bits removed)
4 vine tomatoes
Fresh thyme springs
2 cloves of garlic, thinly sliced
20g sea salt
20g caster sugar
Freshly ground black pepper
Tapenade:
100g black olives (de-stoned)
20g capers
1 clove of garlic
10g tinned anchovies (optional)
300ml olive oil (good quality)
Freshly ground black pepper
Pesto
A good handful of fresh basil leaves
25g lightly toasted pine kernels
50g finely grated parmesan cheese
1 clove of garlic
300ml olive oil (good quality)
A little salt & fresh ground pepper
Garnish
A few soft herbs (chervil, parsley, chives etc).
Method:
1. Cut the tomatoes in half and lay open side up on a baking
tray with thyme and garlic on top. Dust with the salt, sugar &
pepper, and place in a preheated oven at Gas Mark 1, 275ºF,
140ºC for 1½ - 2 hours until tender.
2. To make the tapenade, place all the ingredients in a food processor
and blend for a few seconds.
3. To make the tapenade, place all the ingredients in a food processor
and blend for a few seconds.
4. When the tomatoes are nearly ready, rub the smoked salmon with
a little olive oil and sear in a hot pan for about a minute on each
side.
To Serve:
Place a piece of salmon on top of 2 halves of tomato in the
centre of a plate, drizzle a small amount of the tapenade and pesto
around and garnish with a few fresh herbs.
Note: The tapenade and basil can be prepared ahead of time and refrigerated.
Drink Suggestion:
Why not try one of these fizzy white wines from a small region
north of Paris.
Champagne classic – sexy, your choice.
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