5 O'Clock Club

Welcome to my 5 O'Clock Club! A (probably lighthearted) look at what I do for dinner.

TODAY: Smoked Salmon Sizzler.

INGREDIENTS
Salmon fillet
Lapsang Suchong Tea leaves
Cloves
Cinnamon Stick
Balsamic Vinegar
Brown Sugar
Fresh Ginger
Cream
Soft Goats Cheese (or Cream Cheese)
Dried Tarragon
Dried Dill
Paprika
Lemon Juice

METHOD
Mix 2tblspns of Balsamic Vinegar together with 1tblespn Brown Sugar and 1dstspn of finely grated ginger and use to marinate the fillet overnight in the fridge.

Reserving the marinade, smoke the marinated fillet with a mixture of 2tblspns of Lapsang Suchong Tea leaves, a dozen cloves and a crumbled half stick of Cinnamon anywhichway you can for about half-an-hour. I've actually published a very similar recipe (more-or-less) before with my method explained in detail and pictures. This process will almost cook the fillet.

Make a sauce using 200ml of cream, 100g of derinded Soft Goats Cheese, 1tspn dried Tarragon, 1tspn dried Dill, a good pinch of Hot Paprika (smoked if you've got it) and a tblspn of Lemon Juice and allow the flavours to infuse over a very low heat, and with a constant gentle stir, for 15mins. Cover, put to one side and keep warm.

Wipe a sizzling dish with Olive Oil and pre-heat until just smoking then (being careful not allow the fillet to flake apart) fry the fillet on both sides, first presentation-side down to sear after brushing that with some of the reserved marinade and then turned onto skin-side until it looks done. Then quickly place the sizzle dish on its platter, dress the fillet with the sauce and rush the finished dish to the table before it stops performing!

I was going to serve with designer salad leaves etc. but forgot to get them so tinned asparragus and chips were the order of the day. Very nice too!