Kevin's Warm Maple Glazed Smoked Salmon
By Kevin Dundon
Chop any leftover smoked salmon or potatoes into very fine pieces to add to a luxurious Spanish egg omelette.
2 people
25 minutes
5 minutes
Ingredients
- 50 g Butter
- 1 tbsp Capers
- 3 tbsp Chives
- 2 - Cos Lettuce halved
- 2 tbsp Creme Fraiche
- 1 tsp Dijon Mustard
- 2 tbsp Extra Virgin Olive Oil
- 1 - Lemon juice and zest
- 2 slice Lemon to garnish
- 150 g Pecans
- 300 g Salad Potatoes
- 1 pinch Salt and Pepper
- 50 ml SuperValu Signature Tastes Maple Syrup
- 150 g SuperValu Signature Tastes Whiskey Infused Royal Smoked Salmon Fillet
Method
- Preheat the oven to 240˚C.
- In a saucepan, cover the potatoes with water. Add salt, bring to a boil, reduce heat and simmer for 15-20 minutes until the potatoes are cooked through.
- Once cool, drain and slice the potatoes in half into a bowl. Drizzle the olive oil and add the crème fraîche, Dijon mustard, lemon zest and capers. Season with salt and pepper and set aside, warm.
- Glaze: Over medium heat, in a small saucepan, simmer the butter with maple syrup and 50g of pecan nuts for two minutes until warmed. Remove from the heat.
- Prepare the serving dish by adding the lettuce leaves and chives. Drizzle with the lemon juice and add the rest of the pecans. Add the potatoes and toss to combine. Keep aside warm.
- Place the smoked salmon on a small baking tray. At this stage, if desired, criss-cross the smoked salmon to add a design - it helps the maple glaze hold. Brush or drizzle the glaze on the salmon.
- Transfer to the preheated oven and roast for 2-4 minutes until lightly coloured on the top.
- Carefully remove from the oven, carve and place over the salad. Add the lemon wedges and enjoy immediately.
