Seared Scottish Salmon, Haloumi, Harissa & Fresh Strawberries
An ideal light starter to usher Summer in (we hope). This dish takes max of 5 mins to finish off giving extra time to prepare your main course or sample a glass of chilled white wine!
For 2 people
250g Scottish Salmon fillet
50g Haloumi Cheese
Harissa (a North African Chilli paste)
1 Fresh Coriander bunch
200 ml Extra Virgin Olive oil
1 Lime (Zest and juice)
1 Red Chilli
2 English Strawberries
Ground black pepper
- Cut skinned salmon fillet into 1 inch cubes allowing two per person.
- Prepare marinade – add Zest and juice of lime to 100 ml olive oil. Add salt and pepper.
- Prepare dressing – Finely diced chilli, 100ml olive oil, finely Chopped coriander. Salt , pepper. Warm slowly on heat for 1 hour without boiling. This is to infuse the oil and bring the colour and flavour out of the coriander. Strain the oil and chill.
- Place the Cubed salmon in marinate for 10 minutes. This will “cook” and flavour the fish.
- Remove fish and sautee gently keeping the inside pink and the cubes whole.
- Slice haloumi and place on top of salmon. Either melt the cheese under the grill or use a blow torch to melt and colour.
- Spoon over the dressing
- Garnish with strawberries, Fresh parsley and small drops of Harissa.
Chefs Tip – This can make a lovely appetiser prior to a starter as well. Try and use a non stick pan with the salmon and will help keep the uniformed shape. Feeling adventurous? Make your own Harissa paste.