Head chef at Mellor’s Grill on the Hill restaurant at Stanley House Hotel and Spa, John Riding, shares this light, fresh and healthy summer dish. Serve either as a starter or as a main course.
(Makes 4 starter portions)
Salsa (Can be made 24hrs in advance but do not season or add the lime until required)
2 Courgettes – trimmed and grated
1 clove of Garlic – peeled and chopped
1 Red chilli – halved, deseeded and sliced thinly
1 lime juiced and zested – added just before serving
1tblsp extra virgin olive oil
Salt and pepper – added just before serving
2 tbsp. chopped fresh coriander leaf
Salmon (Unsmoked fresh Tuna fish is a great alternative if you cannot get the salmon)
4 x 90g pieces of smoked unsliced salmon
4 large “ratte” potatoes or other type of new potato – boiled and cooled
1 tbsp. Olive oil
1 large shallot – chopped
1) Mix all the ingredients of the salsa together and allow to steep for 10 mins
2) Meanwhile, cut the potatoes into four lengthways and fry in the olive oil with the shallot until golden.
Season to taste.
3) Place the salmon onto a tray and under the grill with a little milled pepper and “cook” until pink inside.
4) Position on to a plate and serve at once.