Celeriac soup with scallops & black pudding
For a show-stopping dinner party, James Martin recommends this peppery soup, topped with luxurious seafood
Lightly smoked salmon with orange & rhubarb salad
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp juniper berry
- 1 tsp black peppercorn
- 2 lightly smoked salmon fillets(if you can't find them, normal salmon is fine)
- 2 tsp olive oil
For the salad
- 1 orange
- 2 sticks rhubarbshredded into thin batons
- large handful watercress
- 50ml extra virgin olive oil
Nutrition: per serving
- kcal572
- fat44g
- saturates7g
- carbs8g
- sugars7g
- fibre2g
- protein35g
- salt1.2glow
Method
step 1
To start the salad, slice the top and bottom off the orange, then cut away all the zest and pith. Holding over a bowl, cut the segments free by slicing between the membranes, catching all the juices and segments. Add the rhubarb to the bowl, then allow to stand for 15 mins.
step 2
Meanwhile, roughly grind the juniper berries and peppercorns using a pestle and mortar. Put the salmon on a baking sheet, rub the flesh with oil, then spread on the crushed juniper mix. Heat the grill to medium and cook the salmon for 6-7 mins, making sure the rub doesn’t burn.
step 3
To finish the salad, add watercress and extra virgin olive oil to the rhubarb and orange, give it a good stir, then serve with the salmon.
