Scottish salmon with tomatoes under smoked cheese in sweet paprika
1 serving
25 minutes
Scottish salmon with tomatoes under smoked cheese in sweet paprika is a dish embodying the rich traditions of Scottish cuisine. Salmon, the foundation of local gastronomic traditions, gains an expressive flavor from lemon and orange juice. Blanched tomatoes become tender, while smoked cheese adds a deep aroma with a hint of smokiness. The finishing touch is sweet paprika, which adds warmth and a slight spiciness. The dish pairs harmoniously with young roasted potatoes, making it an ideal choice for a festive or cozy home dinner. The combination of fish tenderness, citrus freshness, and spice piquancy creates an unforgettable palette of flavors worthy of true gourmets.
1
Rinse the salmon, pat dry with a paper towel. Cut into large (150 g) portions without removing the skin, drizzle with lemon juice, and sprinkle with pepper. Sauté in a small amount of olive oil on both sides and salt. Place in a preheated oven (180 degrees) for 15 minutes skin side down (better to cook in glass dish or on parchment). After 10 minutes of cooking in the oven, place some butter on the fillet and drizzle with orange juice.
- Salmon fillet: 150 g
- Lemon juice: 20 ml
- Olive oil: 10 ml
- Butter: 10 g
- Oranges: 10 g
2
Blanch the tomatoes, peel them, place them in the oven with the fish, cover with a slice of smoked cheese (sliced fol epi works well) after 10 minutes, and sprinkle with sweet paprika when serving.
- Tomatoes: 1 piece
- Smoked cheese: 20 g
3
Mix lemon juice, lemon zest, mustard, mayonnaise, and cumin. Coat the prepared fillet with the sauce and leave it in the turned-off oven for 5 minutes. Serve with tomato; young fried potatoes are a good side dish.
- Lemon juice: 20 ml
- Lemon zest: 5 g
- Mustard: 5 g
- Mayonnaise: 10 g
- Caraway: pinch