The flavours of fresh and smoked salmon are combined in this original dish. Serve with an Oriental rice for an extra touch of magic.
Rinse the rice under cold water for 3 minutes.
Peel and finely dice the onion.
Heat a saucepan, add a dash of olive oil, a pinch of salt and the onion. Sweat over a low heat for 3 minutes.
Add the rice and cook for 2 minutes.
Add the water, the spices and a pinch of salt.
Cover with a lid and boil for 5 minutes. T
Remove from the heat and set aside for 10 minutes with the lid still on.
Cut the smoked salmon in to small slices.
Use a very sharp knife to make an incision in the fresh salmon fillet. Open the incision and fill with the slices of smoked salmon.
Heat a pan, add a tablespoon of olive oil and then add the salmon fillets, skin side down.
Cook over high heat for 2 minutes or until the skin starts to colour then reduce heat to a minimum.
Add the butter, garlic, thyme and bay leaves, cover with a lid and cook for 4 minutes.
To serve: use stainless steel serving rings to serve the rice. Place the salmon fillets alongside the rice and serve immediately.
«This dish can also be made using tandoori or curry spices.»