Baked salmon dressed in Smoked Salmon

INGREDIENTS

• 2.2 lbs (1 kg) smoked salmon side from Bakkafrost
• 1 unwaxed lemon, zest and juice
• 2 teaspoons sea salt
• 1 tablespoon honey
• 1 tablespoon rapeseed oil (or substitute with canola oil in the U.S.)
• To dress the salmon:
• 7 oz (200g) pack of Smoked Salmon from Bakkafrost
• 7 oz (200g) tub cream cheese (just under 1 cup)
• 1 pack cooked large prawns (optional)
• 1 unwaxed lemon, sliced into wedges
• 1 bunch fresh dill, cut into sprigs

INSTRUCTIONS

Step 1

Preheat oven to 400°F (200°C) or 375°F fan (180°C), Gas Mark 6

Step 2

Line a baking tray with parchment paper or foil and drizzle with a little oil.

Step 3

Place the salmon fillet skin-side down on the tray.

Step 4

In a small dish, mix the lemon zest and juice, sea salt, honey, and oil. Use a pastry brush to glaze the salmon.

Step 5

Bake for 20 to 25 minutes, or until the salmon is cooked through and flakes easily with a fork.

Step 6

Remove from the oven and let cool to room temperature. Then gently remove the skin.

Step 7

Evenly cover the top of the salmon with slices of smoked salmon.

Step 8

Pipe or spread the cream cheese in a thin line along the center or one edge of the salmon.

Step 9

Garnish with prawns (if using) and dill sprigs.

Step 10

Serve with lemon wedges on the side.