SALMON WITH COURGETTE RIBBONS
recipe for Loch Fyne Citrus and Black Pepper Smoked Salmon
with Courgette Ribbons comes from the Loch
Fyne Oysters Shop.
Loch Fyne started with one inspirational idea - to grow
oysters in the clear, fertile waters of Loch Fyne - and
has developed into a cluster of businesses whose success
is built on an honest approach to superb quality food.
All Loch Fyne businesses abide by the guiding environmental
principles established by John Noble and Andy Lane at the
outset. The companies work together to ensure that only
the very best produce - farmed and fished to the highest
quality and environmental standards - reaches the kitchens
and plates of their customers.
400g Loch Fyne Citrus and Black Pepper smoked salmon
300g courgette cut into ribbons
30g fine capers
80g baby salad leaves
20g watercress leaves
2 soft boiled eggs
1 lemon cut into wedges
30ml extra virgin cold pressed rapeseed oil
Sea salt and freshly milled pepper
the eggs for 4 minutes, cool in cold water, peel and reserve.
the Citrus and Black Pepper smoked salmon from packet,
cut into strips and reserve.
a pan of salted water to the boil.
the courgette ribbons for 1 minute.
and cool in iced water, pat dry and mix gently with the
4 plates and arrange some smoked salmon ribbons on the
base mixed in with the courgette.
the baby salad leaves and watercress in some of the rapeseed
another layer of smoked salmon and courgette on top, add
more salad building up the layers.
the eggs in half and place to the back of the plate, drizzle
with the rapeseed oil and capers.
with a lemon wedge.
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