Name: Seared salmon with lemon creme fraiche
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1.2 kilogram salmon fillets, pin-boned; 1/4 cup (60ml) olive oil; 8 sprigs fresh lemon thyme; 1 cup (240g) creme fraiche or sour cream; 3 teaspoon finely grated lemon rind; 1/3 cup (80ml) lemon juice; 1 bunch watercress, trimmed; 160 gram salmon roe

Seared salmon with lemon creme fraiche

An impressive dinner has never been easier to make with this 20 minute treat. Combine the sweet, supple tastes and textures of salmon fillet with a zesty yet creamy lemon creme fraiche. Adorn with salmon caviar for an extra burst of flavour.

Ingredients

1.2 kilogram salmon fillets, pin-boned

1/4 cup (60ml) olive oil

8 sprigs fresh lemon thyme

1 cup (240g) creme fraiche or sour cream

3 teaspoon finely grated lemon rind

1/3 cup (80ml) lemon juice

1 bunch watercress, trimmed

160 gram salmon roe

Method

1.Cut salmon crossways into eight thin pieces. Place in a large bowl with oil and thyme. Season with a little sea salt and freshly ground black pepper. Toss the salmon until it is well coated. Refrigerate for 30 minutes.

2.Combine the creme fraiche, rind and 1 1/2 tablespoons of the juice in a small bowl.

3.Heat a large non-stick frying pan over a high heat. Add remaining lemon juice to salmon; toss to combine. Drain salmon from marinade; add to pan; cook over a high heat for about 2 minutes on each side or until done as desired. Salmon is best served a little rare in the centre. Cook in two batches if necessary.

4.Spread creme fraiche mixture on plates. Top with salmon, watercress and salmon roe.

Not suitable to freeze or microwave.
Note

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Ingredients

Method

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