Tony Tobin’s recipe using Connemara Smokehouse Wild Irish Smoked Salmon in Food Theatre at BBC Good Food Show 2005.
- 1 small side of Connemara Smoked Salmon (unsliced)
- 2 apples
- 1 bunch of watercress
- 1 tbsp sunflower oil
- 2tsp Wasabi paste
- 1 tsp creamed horseradish
- 1 tbsp white wine vinegar jui9ce of 1/2 lemon
- 200ml/7fl oz grapeseed oil
Make the dressing put all the ingredients in a large bowl and whisk together.
Prepare the salmon using a sharp filleting knife, remove the skin and cut the fish into 6 rectangles, about 12.5 by 15cm.
Grate the apples, including the peel into a bowl.
Gently fold through the watercress. Dress with a little Wasabi dressing, reserving the reminder to dress the fish.
Spoon a little salad into middle of each plate. Heat a little sunflower oil in a non-stick pan and fry the salmon for 1 minute on each side.
Place a piece of salmon on top of each salad and drizzle with the remaining dressing.