This decadent confit salmon is perfect for a starter at your Christmas dinner; it features a subtle combination of sweet and salty flavours, and satisfies those pre-roast dinner hunger pangs!
The recipe, put together by Michelin-starred chef, Tom Sellers, serves 2 portions; however, ingredients can be doubled, tripled or quadrupled depending on how big your Christmas gathering will be!
You will need:
2 tbsp Lurpak Clarified Butter
Sprig of thyme
1 bay leaf
1 clove garlic, crushed
25g dried cranberries
A pinch of flaked sea salt
4 slices of rye sourdough, toasted
Fresh watercress to garnish
Melt the Lurpak Clarified Butter* in a pan, and add the thyme, bay leaf, crushed garlic and cranberries.
The Clarified Butter is 100% pure concentrated Lurpak Butter - so it allows you to cook at high temperatures and really lock in flavours.
Lightly salt the salmon and leave on a tray for ten minutes to cure the flesh, then place the salmon into the hot melted butter skin-side down. Cook for 3-4 minutes, then flip over and cook for 2-3 minutes until the fish is opaque.
Chill the contents in a fridge for 30 minutes or until the butter solidifies. Toast the sourdough slices.
Spread the butter (with all the extras) onto the toasted sourdough. Break up the salmon with a fork and place on top of the layer of Clarified Butter. Garnish with fresh watercress and serve!
* (Gifted) In association with Lurpak