Chef's Recipes

St. Dwynwen’s Day – Welsh Valentines Day 2022

Salmon, Samphire, Seaweed Mash, Spinach, Peas Lemon Thyme Butter Sauce

Serves 2

Ingredients

2 x Salmon Fillets skin on
6g Samphire fresh
1 x tsp Mara Shony Seaweed
150g Maris Piper Potatoes
60g Spinach
2 x Lemon thyme 
1 x Shallot
60g Peas
70g Unsalted Butter
30ml Champagne / Proseco / White Wine
5ml White Wine Vinegar
30ml Extra Virgin Olive Oil
100ml Cream
3g Salt
1g White Pepper

Method 

• Wash and dry samphire and spinach, then set aside for last minute cooking.
• Heat 20g butter in sauté pan, add samphire, then spinach and quickly wilt. Season lightly. 
• Wash and peel potatoes, ¼ and boil in salted water until just soft. Pass through potato ricer and add 20g butter, mix with seaweed till incorporated and smooth texture is achieved.
• Finely dice shallots and lightly fry in saucepan, then add wine, vinegar and thyme and reduce. 
• Finely add cream, bring to boil, turn down heat and reduce for 2 minutes, then off heat, whisk in butter just before serving. Check seasoning. Remove thyme and add warm peas prior to plating. 
• Skin side up, place seasoned and lightly oiled salmon under salamander grill and cook till crispy.
• Turn over, remove from heat. Deglaze with juice of ½ lemon and brush with melted Shony butter. 

Plate up and serve. Enjoy!

Chef’s Tips

• This dish works very well with Sea Trout and or Rainbow Trout as a substitute. 
• The samphire can be used in the sauce also, add this at the last minute. 
• To elevate the dish, why not try tempura fried oysters, perfect for the romantic celebration.