Wood Smoked Regal Salmon fillets on a minted pea puree with a fig vincotto

The wood smoked flavours with the salmon are a ideal with a warmed minted pea puree. The fig vincotto reduction is just perfect for the dressing.

Serves 4


3 – 4 x 200gr Regal Smoked Salmon Natural Wood roasted portions
200gr minted peas
Sea salt and fresh black pepper
Good Lemon infused Olive oil
Fig vincotto
Balsamic reduction


Heat the minted peas in a bring to a boil. When cooked strain reserving a little of the cooking liquid to extend the puree. Add to a food processor and blend into a creamy puree adding a little of the reserved cooking liquid as required. Season with a little salt and pepper and add a drizzle of lemon infused olive oil. Keep warm.

To a hot non stick pan add a little splash of good olive oil add the smoked salmon fillets portions to the pan and sear slightly. (if desired portion the salmon portions further by dividing in half with a sharp knife)

Serve the seared smoked salmon on top of the minted pea puree. Drizzle with a little fig vincotto and balsamic reduction and a little drizzle of a lemon infused olive oil.

Perfect with a fresh green salad.


Wood Smoked Regal Salmon fillets


Mark Dronjak mark@markdronjak.co.nz © Copyright 2008. Powered by: Woogloo V3


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