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Hot smoked salmon portions with aubergine/chipotle purée and crispy lettuce

Hot smoked salmon portions with aubergine/chipotle purée and crispy lettuce

  • Salmon
  • Hot-smoked
  • Smoked & gravad
Time:90 min.
Servings:10
Time:90 min.
Servings:10

Ingredients

10 portion-sized pieces of hot smoked salmon

3 aubergines

1 tbsp powdered chipotle (smoked paprika)

150 ml olive oil

1 clove of garlic

100 ml (about 25 g) finely chopped parsley

The juice and zest of 1 lemon, untreated with pesticide spray

100 g lamb's lettuce

2 bulbs of finely chopped fennel

3 sprigs of dill for garnishing

100 g black lumpfish roe for garnishing

Salt and pepper

Cooking instructions

Bake the aubergines in the oven at 200 degrees for approx. 40 minutes until tender. Let them cool and then split them lengthwise. Then scrape out the meat and add to a food processor together with the chipotle, olive oil, pressed garlic, chopped parsley, lemon juice and zest and salt and pepper. Blend until it becomes an even mass (approx. 1 minute).

Arrange the salmon with lamb's lettuce turned in finely-chopped fennel and the aubergine/chipotle purée and garnish with black lumpfish roe and sprigs of dill.

Serve with wholemeal bread if you wish.

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