Name: Bavette with smoked salmon and lemon cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 30 gram butter; 1/2 cup (125ml) cream; rind of 1 lemon, cut into thin strips; 1 tablespoon lemon juice; 2 tablespoon chopped mixed herbs such as chervil, chives, dill; 200 gram bavette; 150 gram baby rocket; 4 slices smoked salmon, cut into pieces

Bavette with smoked salmon and lemon cream

Serves 2

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Ingredients

30 gram butter

1/2 cup (125ml) cream

rind of 1 lemon, cut into thin strips

1 tablespoon lemon juice

2 tablespoon chopped mixed herbs such as chervil, chives, dill

200 gram bavette

150 gram baby rocket

4 slices smoked salmon, cut into pieces

Method

1.Melt butter in a small saucepan on medium heat. Add cream and simmer for 1 minute. Stir through lemon rind, juice and herbs and continue to simmer until reduced by one third, stirring constantly. Remove from heat and season to taste.

2.Cook bavette in a large saucepan of boiling, salted water according to packet directions. Drain and return to pan. Add cream sauce, rocket and smoked salmon, tossing carefully over a gentle heat to warm through. Serve.

For an alternative flavour, try using prosciutto in place of smoked salmon.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%