Title: Sorrel, Rocket And Watercress Salad with Char Griddled Wild
Categories: Starter, Here's one , Earlier2
Yield: 4 servings

6 Radishes; (thinly sliced)
1 bn Watercress
2 Heads Chive Flowers
1 bn Rocket
1 Ripe Pear; (peeled, cored
-and
; thinly sliced)
A good handful of French
-Sorrel Leaves

----------------------------------DRESSING----------------------------------
1 tb Elderflower Cordial
1 ts White Wine Vinegar
4 tb Extra Virgin Olive Oil
Salt & Pepper to taste

-----------------------------------SALMON-----------------------------------
1 350 g Piece Fillet of Wild
-Salmon; (cut from 3kg Fish)
2 tb Extra Virgin Olive Oil
Salt & Freshly Milled Black
-Pepper

1. Heat griddle. Preheat oven to 220ºc / 450ºf / Gas Mark 7.

2. Make dressing.

3. Prepare salad ingredients. Put into bowl and season very lightly.

4. Cut up salmon into small pieces. Season. Drizzle top surface with oil.

5. Put salmon on griddle, oil side down and allow to form a golden crust.

6. Remove with palette knife, and bake in oven for 4 to 5 minutes,
golden-side uppermost until just cooked. It should still be pink in the
middle.

7. Dress salad and arrange on plates.

8. Top with cooked salmon and drizzle a little dressing over. Scatter with
chive flowers and serve.

Converted by MC_Buster.

NOTES : Chef:Tessa Bramley

Converted by MM_Buster v2.0l.