Scottish Salmon with Tomatoes under Smoked Cheese in Sweet Paprika

Main Dishes | Scottish cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Scottish Salmon with Tomatoes under Smoked Cheese in Sweet Paprika

Ingredients

Smoked haddock fillet - 5.3 oz
Potato - 1 piece
Olive Oil - 0 fl oz
Butter - 0.4 oz
Melted Cheese - 0.7 oz
Meyer Lemon Juice - 0 fl oz
Citrus Zest Mix - 0.2 oz
Black Cumin (Cumin) - a pinch
Orange juice concentrate - 0.4 oz
Mayonnaise - 0.4 oz
Mustard Greens - 0.2 oz

Step by Step guide

Step 1

Rinse the salmon, pat dry with a paper towel. Cut into large (150 g) portions without removing the skin, drizzle with lemon juice, and season with pepper. Sauté in a small amount of olive oil on both sides, season with salt. Place in a preheated oven (356°F) for 15 minutes, skin side down (it's better to cook in a glass dish or on parchment paper). After 10 minutes of cooking in the oven, place a bit of butter on the fillet and drizzle with orange juice.

Step 2

Blanch the tomato, peel it, and place it in the oven with the fish. After 10 minutes, cover with a slice of smoked cheese (fol epi cheese works well), and when serving, sprinkle generously with sweet paprika.

Step 3

Mix lemon juice, lemon zest, mustard, mayonnaise, and cumin. Spread the resulting sauce over the cooked fillet and leave it in the turned-off oven for 5 minutes. Serve with the tomato; young, sautéed potatoes make a great side dish.