A perfect combination of textures and flavours to showcase freshly smoked salmon. Serve as an entree or showcase as the main meal.
Serves: 4 (entree) Chef: Paulie Hooton
300gm smoked salmon, top end
1 Cos lettuce, washed
200gm bacon streaky, chopped
¼ loaf ciabatta
1 clove garlic, peeled and sliced
100gm butter, melted
30ml Extra virgin olive oil
Salt and pepper
For the croutons; dice the bread into medium size chunks. Add the sliced garlic, butter and seasoning. Cook croutons for approximately 20 minutes in an oven at 165 degrees until golden. Remove the croutons, place the oven on grill and grill the bacon on a tray till crispy.
Place the eggs gently into boiling water for 4½ minutes, then remove and refresh in cold water. Peel and cut in half when cool.
Wash the cos lettuce and dry off, arrange on a large plate with the bacon, croutons and eggs. Top with freshly shaved parmesan. Gently tear the salmon over the top and dress the fish with lemon juice and a drizzle of olive oil.