Salmon, sweet citrus salad, remoulade and bread and butter crisps

Top-notch Loch Duart salmon was used in this recipe, the perfect fish to stand up against the powerful citrus flavours of the remoulade’s dressing.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the salmon

  • glug of olive oil
  • 1 vanilla pod, split in half and seeds scrapped out
  • salt and freshly ground black pepper
  • 400g/14oz salmon fillet, skinned and cut into large bite-sized pieces (two pieces per portion)

For the dressing

For the celeriac remoulade

For the bread crisps

  • 2 slices of white bread, crusts removed and toasted both sides

To garnish