has provided us with another great recipe. This time he uses smoked salmon. Salmon is superb on its own but when added to scrambled eggs it is divine. Here he has taken an unusual approach and chargrilled it in a griddle pan, which gives it great flavour. This dish could also be served as a light main for two people.
55g (2oz) Parmesan
4 tbsp olive oil, plus extra for drizzling
2 tbsp balsamic vinegar
200g (7oz) rocket leaves
225g (8oz) sliced smoked salmon
Freshly ground black pepper
Using a potato peeler, shave all the cheese into thin strips, and set to one side.
Mix the olive oil and the vinegar together with some seasoning. Mix into the rocket leaves quickly and carefully, and place on the plates.
Heat the griddle pan to a high heat. Remove the salmon from the packet and fold each slice into three to make one thicker slice. Season with black pepper and drizzle on one side with a little olive oil.
When the pan is very hot, place the salmon on it, oiled side down, and leave for about 15 seconds. Turn it 90 degrees, cook for another 15 seconds, then remove. Do not turn it over: cook only on one side.
Sprinkle the rocket with the Parmesan shavings and place the salmon, charred side up, on the top. Serve immediately, ideally with a glass of chilled chardonnay.