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
Maldon seasalt
Ground black pepper


  1. Cut skinned salmon fillet into 1 inch cubes allowing two per person.
  2. Prepare marinade – add Zest and juice of lime to 100 ml olive oil. Add salt and pepper.
  3. 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.
  4. Place the Cubed salmon in marinate for 10 minutes. This will “cook” and flavour the fish.
  5. Remove fish and sautee gently keeping the inside pink and the cubes whole.
  6. Slice haloumi and place on top of salmon. Either melt the cheese under the grill or use a blow torch to melt and colour.
  7. Spoon over the dressing
  8. 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.