Confit salmon

Confit salmon
Tome-Sellers'-Confit-Salmon.jpg

Method

  1. In a pan deep enough to submerge 300g of salmon, melt the butter and infuse with thyme, a bay leaf, a clove of crushed garlic and dried cranberries.
  2. Lightly salt the salmon and leave for 10 minutes to slightly cure the flesh. Then, place the salmon into the hot melted butter and chill for 30 minutes.
  3. To serve, spoon the set clarified butter onto the toasted rye sourdough.
  4. Break up the salmon with a fork and delicately place on top of the layer of clarified butter. Garnish with fresh watercress.

Recipe from Tom Sellers Lurpak® Baking.

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Tip

This decadent confit salmon recipe has a subtle combination of flavours and is a great way to begin a festive meal

Ingredients

300g salmon
250g clarified butter
Sprig of thyme
1 bay leaf
1 clove garlic, crushed
25g dried cranberries
A pinch of flaked sea salt
4 slices of rye sourdough, toasted
Fresh watercress to garnish

Notes

Time: 45 mins
Serves: 2
Nutrition: n/a