Warm Maple Glazed Smoked Salmon
Sustainable Tip: Chop the leftovers into very fine
pieces to add to a luxurious Spanish egg omelette.
Recipe - SuperValu Online
Warm Maple Glazed Smoked Salmon
Prep Time5 Minutes
Servings4
Cook Time25 Minutes
Ingredients
150g SuperValu Signature Tastes Whiskey Infused Royal Smoked Salmon Fillet
500g salad potatoes
2 tbsp extra virgin olive oil
2 tbsp crème fraîche
1 tbsp capers
1 lemon, juice and zest
150g pecan nuts
1 tsp Dijon mustard
50g butter
50ml SuperValu Signature Tastes Maple Syrup
2 cos lettuce
3 tbsp chives
Salt and pepper
Lemon wedges, to garnish
Directions
- Preheat the oven to 240ËšC.
- In a saucepan, cover potatoes with water. Add salt, bring to a boil, reduce heat and simmer for 15-20 minutes until the potatoes are cooked through.
- Once cool, drain and slice the potatoes in half into a bowl. Drizzle the olive oil and add the crème fraiche, mustard, lemon zest, and capers. Season with salt and pepper and set aside, warm.
- Glaze: Over medium heat, in a small saucepan, simmer the butter with maple syrup and 50g of pecan nuts for two minutes until warmed. Remove from the heat.
- Prepare the serving dish by adding the salad leaves and chives. Drizzle with the lemon juice and add the rest of the pecans. Add the potatoes and toss to combine. Keep aside warm.
- Place the smoked salmon on a small baking tray. At this stage, if desired, criss-cross the smoked salmon to add a design - it helps the maple glaze hold. Brush or drizzle the glaze on the salmon.
- Transfer to the preheated oven and roast for 2-4 minutes until lightly colored on the top.
- Carefully remove from the oven, carve and place over the salad. Add the lemon wedges and enjoy immediately.
5 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Not Available
SuperValu Signature Tastes Salad Potatoes (750 g)
€1.69€2.25/kg
SuperValu Extra Virgin Olive Oil (1 L)
€5.50€5.50/l
SuperValu Crème Fraîche (200 ml)
€0.99€4.95/l
Don Carlos Capers 33% Extra Free (110 g)
€2.60€23.64/kg
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
SuperValu Pecan Nuts (200 g)
€3.49€17.45/kg
Maille Dijon Mustard (215 g)
€3.85€17.91/kg
SuperValu Irish Creamery Butter (454 g)
€3.39€7.47/kg
Signature Tastes Maple Syrup (332 g)
€4.49€13.52/kg
Cos Romaine Lettuce (1 Piece)
€1.69
Schwartz Chives Jar (1 g)
2 for €4.50
€2.50€2,500.00/kg
Not Available
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
Directions
- Preheat the oven to 240ËšC.
- In a saucepan, cover potatoes with water. Add salt, bring to a boil, reduce heat and simmer for 15-20 minutes until the potatoes are cooked through.
- Once cool, drain and slice the potatoes in half into a bowl. Drizzle the olive oil and add the crème fraiche, mustard, lemon zest, and capers. Season with salt and pepper and set aside, warm.
- Glaze: Over medium heat, in a small saucepan, simmer the butter with maple syrup and 50g of pecan nuts for two minutes until warmed. Remove from the heat.
- Prepare the serving dish by adding the salad leaves and chives. Drizzle with the lemon juice and add the rest of the pecans. Add the potatoes and toss to combine. Keep aside warm.
- Place the smoked salmon on a small baking tray. At this stage, if desired, criss-cross the smoked salmon to add a design - it helps the maple glaze hold. Brush or drizzle the glaze on the salmon.
- Transfer to the preheated oven and roast for 2-4 minutes until lightly colored on the top.
- Carefully remove from the oven, carve and place over the salad. Add the lemon wedges and enjoy immediately.