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<\/p>\nLightly Smoked Salmon with Orange & Rhubarb Salad<\/p>\n
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1 tsp. \u00c2\u00a0juniper berry<\/p>\n
1 tsp black peppercorn<\/p>\n
2 lightly smoked salmon fillets (if you can’t find them, normal salmon is fine)<\/p>\n
2 tsp olive oil<\/p>\n
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1 orange<\/p>\n
2 sticks rhubarb, shredded into thin batons<\/p>\n
large handful watercress<\/p>\n
3 T. extra virgin olive oil<\/p>\n
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To start the salad, slice the top and bottom off the orange, then cut away all the zest and pith. Holding over a bowl, cut the segments free by slicing between the membranes, catching all the juices and segments. Add the rhubarb to the bowl, then allow to stand for 15 mins. Meanwhile, roughly grind the juniper berries and peppercorns using a pestle and mortar. Put the salmon on a baking sheet, rub the flesh with oil, then spread on the crushed juniper mix. Heat the grill to medium and cook the salmon for 6-7 mins, making sure the rub doesn\u00e2\u20ac\u2122t burn. To finish the salad, add watercress and extra virgin olive oil to the rhubarb and orange, give it a good stir, then serve with the salmon.<\/p>\n","protected":false},"excerpt":{"rendered":"
Lightly Smoked Salmon with Orange & Rhubarb Salad 1 tsp. \u00c2\u00a0juniper berry 1 tsp black peppercorn 2 lightly smoked salmon fillets (if you can’t find them, normal salmon is fine) 2 tsp olive oil 1 orange 2 sticks rhubarb, shredded into thin batons large handful watercress 3 T. extra virgin olive oil To start the salad, slice the top and bottom off the orange, then cut away all the zest and pith. Holding over a bowl, cut the…<\/p>\n