Susie Drage
Music, Art & Cookery
SHARE MY RECIPES
Salmon and Roast Pepper Platter

SALMON AND ROAST PEPPER PLATTER
Serves 4
Ingredients:
5 large red peppers, halved and seeded
3 tbsp olive oil, plus extra for the peppers
4 salmon fillets, with the skin on
3 tbsp pine nuts
500g pack small new potatoes
1 tbsp balsamic vinegar
85g/3oz marinated anchovies
2 tbsp small capers, rinsed and drained on kitchen paper
20g pack fresh basil, torn or shredded
2 handfuls rocket
AND THIS IS WHAT YOU DO………………
-
Heat the oven to 220c/Fan 200c/Gas 7.
-
Rub the peppers with a little oil, the place skin side up, in a large roasting tin and roast for 20 minutes.
-
Add the salmon to the tin, skin side down.
-
Scatter over the pine nuts and return to the oven for ten minutes.
-
Meanwhile, boil the potatoes in their skins for 8-10 minutes until tender, then thickly slice or halve.
-
Mix the oil and vinegar in a large bowl and add the anchovies and capers.
-
When the peppers are cool enough to handle, strip off their skins and slice the flesh very thickly.
-
Toss into the oil mixture with the basil and potatoes, adding any juice from the peppers, then pile on to a large platter with the rocket.
-
Flake the salmon on top in chunky pieces and scatter with the pine nuts.Serve with crusty bread to mop up the juices.