 |
| Fishing around: Nigel Slater’s salmon with herb butter and bacon recipe. Photograph: Jonathan Lovekin for the Observer |
Slightly season 2 pieces of salmon fillet, each approximately 200g in weight, with salt. Set the oven at 200C/gas mark 6.
In a mixing bowl or using a food processor, combine 2 tsps each of chopped chives and lemon thyme with 125g of butter. Season with black pepper.
Take 2 rashers of smoked bacon and place them close together, flat on the work surface. Place one of the pieces of salmon fillet on top of the bacon. Spread 1 heaped tbsp of the herb butter over the salmon then wrap the bacon rashers loosely around the fish, tucking them tightly underneath as you place the fish in a foil-lined baking dish. Repeat with the second piece of salmon, the herb butter and two more rashers of bacon. Spread any remaining butter on top of the bacon before you put it in the oven.
Place the fish in the preheated oven and roast for 20 minutes until the fish is firm but only just cooked. Serves 2.
The trick
Many of the major supermarkets stock lemon thyme. If it evades you, then use classic thyme leaves with 1 tsp of lemon juice. Not the same, but on the right track.
The twist
Swap the thyme and chives for tarragon and parsley. This is also a good time to use chervil. Salmon and chervil are a happy marriage. Use pancetta instead of the smoked bacon.
