- 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.
- 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.
- To serve, spoon the set clarified butter onto the toasted rye sourdough.
- 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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This decadent confit salmon recipe has a subtle combination of flavours and is a great way to begin a festive meal
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
Time: 45 mins Serves: 2 Nutrition: n/a