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Vanilla-Infused Smoked Salmon

Vanilla-Infused Smoked Salmon

Vanilla-Infused Smoked Salmon
with minted pea mash

Recipe by: Clement Pedro

Serves: 4
Preparation time: 25 minutes
Cooking time:  40 minutes
 For the minted pea smash:
3 Cups fresh peas, blanched
3T crème fraiche
2 sprigs mint
Salt to taste
Canola oil, to brush the pan
4 X ± 150g Smoked salmon fillets, skin on
1T Butter
1 Vanilla bean, seeds removed
Cook the peas in salted water until tender. Drain and add them to a food processor along with the crème fraiche and mint. Blend until combined then season with salt to taste.
For the salmon: Add the salmon skin side down to the pan that has been brushed with the canola oil. Over a high heat allow the skin to crisp before turning over and adding the butter. Once the butter has melted add the vanilla seeds and stir to combine into the butter before spooning over the fish. Remove the fish from the pan. Add some of the pea mixture then the fish with butter spooned over. Finally finish with a dill and pea salad dressed with extra virgin olive oil.

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