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Salmon with Caper & Shallot Dressing

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Michelin starred chef, Tom Aikins joined us at Gozney HQ to put the oven through its paces (and feed everyone of course!). This salmon dish was packed full of flavour and will make an amazing starter at your next dinner party…

1

To make the caper butter, heat the olive oil on a medium heat before adding the shallots, garlic, thyme and bay leaf and cook slowly with no colour in the front of the oven for around 3-4 minutes.

2

Add the salt, pepper, brown butter, capers, white wine vinegar, lemon juice and lemon segments and allow to warm through. Add the parsley just before using the butter to serve.

3

To cook the salmon cut a square of parchment paper and rub with olive oil. Grate over lemon zest and chopped capers and top with your long, thinly sliced salmon. Season, and a bit more lemon zest.

4

Pop the parchment directly onto the deck of the oven and cook for between 1 and 2 minutes.

5

Flip the parchment paper over onto a serving plate and reheat the dressing. Top with the warmed through dressing and serve.

Serves
6-8
Oven Temp.
250°C
Ingredients
  • 600g Salmon Fillet, sliced very thinly almost carpaccio style.
  • 40g Mini Capers, chopped
  • 4g Coarse Sea Salt
  • 12 Turns of Fresh Black Pepper
  • 100ml Olive Oil
  • 1 Lemon
For the caper butter;
  • 100ml Olive Oil
  • 200g Banana Shallots, diced
  • 2 Bay Leaves
  • 4 Cloves Garlic, finely sliced
  • 2 Tsp Chopped Thyme
  • 10 Turns of Fresh Black Pepper
  • 2g Sea Salt
  • 100g Butter, melted until golden brown in colour
  • 80g Whole Baby Capers
  • 30ml White Wine Vinegar
  • 30ml Lemon Juice
  • 50g Lemon Segments
  • 2g Flat Leaf Parsley, chopped
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