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Recipe for :

The Three Bears

This recipe comes from John Benson-Smith.

The recipe has been supplied by Celebrity Chefs UK, through which John can be booked for TV or other appearances. Celebrity Chefs is a UK based company which is the country’s only agency specialising exclusively in the representation of celebrity chefs. They are able to provide you with a celebrity chef for any event. For further information and to see details of some of the chefs visit the web site <click here>


300ml red wine vinegar
125g caster sugar
3 red onions, peeled & thinly sliced
4 x 80 - 100g smoked salmon fillet portions (skin, bones & brown bits removed)
75ml olive oil

175ml natural yoghurt
1 tbsp olive oil
1 tbsp chopped fresh chives
Salt & pepper

A selection of soft herbs e.g. flat leaf parsley, coriander, chives etc (drizzled with olive oil)

  • Place the red wine vinegar and sugar together in a pan over a moderate heat. Boil until the sugar has dissolved and the mixture reaches a syrupy consistency.
  • Add the onions to the pan and cook for 2 -3 minutes.
  • Remove from the heat and leave them in the liquid until they are pink and translucent. Drain and discard the liquid.
  • Combine all the dressing ingredients and put to one side.
  • Place the salmon in a dish and pour over the olive oil.
  • Sear in a very hot pan for about a minute on each side.

To Serve:

  • Drizzle the dressing onto large plates.
  • Place the onions in the centre and arrange the salmon on top.
  • Garnish with a few herbs.


The onions and dressing can be prepared in advance, leaving the salmon to be pan fried before serving.

Serves 4

John Benson-Smith