Award-Winning Oak Smoked Irish Organic Salmon
A Caesar with smoked salmon ribbons in place of grilled chicken. Smoke and anchovy turn out to be made for each other, both savoury, both salty, both doing similar work. Make the croutons from a torn-up sourdough loaf in the oven, not a packet. Make the dressing properly. The whole salad is twenty minutes including oven time and reads like restaurant cooking on a Tuesday.
Heat the oven to 180°C fan. Toss the torn sourdough with the melted butter and a glug of olive oil. Spread on a baking tray. Bake for 8 to 10 minutes until deep gold and crisp. Salt them as soon as they come out.
Make the dressing while the croutons cook. Crush 2 of the anchovy fillets with the garlic to a paste using the side of a knife. Tip into a bowl. Whisk in the egg yolk, lemon juice, mustard, and Worcestershire.
Whisk in the olive oil in a thin steady stream until you have a thick, glossy emulsion. Stir in the grated parmesan. Taste. Black pepper, no extra salt.
Cut each baby gem in quarters lengthways, keeping a bit of root so they hold together. Tip into a large serving bowl. Spoon over half the dressing and toss to coat every leaf.
Pile onto a platter. Drape the salmon ribbons through. Scatter the croutons. Lay the remaining 2 anchovy fillets across. More dressing if it needs it. Shaved parmesan on top with a vegetable peeler.
