and Smoked Salmon creme fraiche with confit Slemish Market tomatoes and courgettes

Ingredients:

(Serves 2 people)
For the salmon:

2 Glenarm Salmon fillets,

Donegal rapeseed oil,

squeeze of lemon juice,

25g Ballyrashane butter,

salt & pepper.

For the veg:

1 yellow courgette,

1 green courgette,

1 small punnet of Slemish Market baby tomatoes,

1 clove garlic peeled and sliced,

100ml Donegal rapeseed oil, 1tbsp chopped tarragon,

50ml balsamic vinegar,

salt & pepper.

For the smoked salmon crème fraiche:

200g Smoked salmon

squeeze of lemon juice

1 tsp lemon zest

1 tbsp chopped flat leaf parsley

1 tbsp chopped capers

3 – 4 tbsps crème fraiche

pepper to taste.

Method:

1. Place tomatoes on a roasting tin with garlic, a drizzle of oil and salt & pepper and roast for 5 – 10 minutes at 180 degrees.

2. Using a melon ball cutter, scoop out balls from the courgettes. Blanch  courgette balls in boiling salted water for one minute and refresh.

3. Place tomatoes, courgette balls, garlic, oil and tarragon in a small pot and season to taste.

4.For the smoked salmon creme fraiche: Roughly chop smoked salmon and place in a bowl with capers, lemon zest, lemon juice, parsley and crème fraiche. Mix well. Season to taste and place in the fridge.

5. For the salmon: Heat oil in frying pan. Place the salmon fillets, skin side down into the oil. Season the fish. Add butter to the pan to ensure the skin becomes crispy. After 2 minutes, flip the fish over and season the skin. Place in a preheated oven at 180 degrees for 2 – 3 minutes.

6.To assemble the dish: Place tomatoes and courgette balls into a bowl with the pan roasted salmon on top. Quennelle the smoked salmon crème fraiche on top.

This recipe will be demonstrated on our Signature Dish Kitchen by Robert Curley in the Fine Food Marquee at the Dalriada Festival on the 18th of June 2011