Ingredients

Ingredients For the salmon

• 2 tbsp olive oil

• sea salt

• 4 x 60g/2¼oz slices of wild River Lune salmon (or other wild salmon)

• salt and freshly ground black pepper

• 25ml/1fl oz lemon infused olive oil

For the Morecambe Bay shrimps

• 40g/1½oz butter

• 20g/¾oz shallots, finely chopped

• 120g/4¼oz Morecambe Bay shrimps

• pinch ground mace

• pinch cayenne

• pinch salt

• few drops lemon juice

• small handful finely chopped fresh chives

For the pennyroyal mayonnaise

• 100g/3½oz good-quality ready-made mayonnaise

• good handful torn pennyroyal leaves

• 30ml/1¼fl oz cucumber water (extracted from grated and squeezed cucumber)

• 1 tsp lemon juice

• pinch salt

For the croûtons

• 1 medium baguette

• 20g/¾oz butter

• salt

To serve

• 2 plum tomatoes, blanched in boiling water for 20 seconds, cooled in a bowl of ice cold water, seeds and skins removed, cut into dice, sprinkled with salt, lemon juice and caster sugar, to taste

• 50g/1¾oz samphire, blanched in boiling water for a few minutes and refreshed in ice cold water

Description

Recipe Uses 2 Tbsp Olive Oil, Sea Salt , 4 X 60g/2¼oz Slices Of Wild River Lune Salmon (or Other Wild Salmon), Salt And Freshly Ground Black Pepper ,...

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