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Barbecued smoked salmon


Barbecued Smoked Salmon with Cucumber, Peas, and Wasabi Crème Fraiche
From Martin Bosley  

Time: 15 minutes
Makes: 4
Costs: $18

200g peas (podded weight)
2 spring onions
1 clove of garlic
1/2 a cucumber
1 tsp lemon zest
3 tbsp olive oil
1 tbsp lemon juice
200g Hot smoked salmon
200ml crème fraiche
1 heaped tsp wasabi powder

Bring a pot of salted water to the boil then cook the peas in it for 3-4 minutes. Drain into a colander and refresh under cold running water.

Trim and finely chop the whites of the spring onions then peel and very finely chop the garlic.

Tip the drained peas into a mixing bowl and toss with the spring onions and garlic, seasoning with salt and pepper.

Peel the cucumber, halve it along its length and remove the seeds using a teaspoon.
Slice the cucumber into 2cm chunks and mix into the peas along with the lemon zest, olive oil and lemon juice. Season with a little more salt and toss through the cucumber and peas.

Put the crème fraiche in a mixing bowl with the wasabi powder and a pinch of salt. Mix thoroughly and set to one side.

Divide the cucumber salad between the serving plates.

Barbecue the salmon, just warming it through then pull the salmon into rough flakes, pile on top of the salad and finish with a spoonful of crème fraiche.


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