Summer Isles Foods Recipes
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Recipes
Smoked Salmon Cutlets with Seaweed Relish, Pesto & Sun-Dried Tomato Tapenade
Smoked Salmon Cutlets with Seaweed Relish, Pesto & Sun-Dried Tomato Tapenade
Ingredients:
Thanks to Christine Davis for this fabulous recipe:
Summer Isles Foods Smoke-Roast Cutlets
1 tsp of Seaweed Relish
1 tsp of Pesto
1 tsp of Sun-Dried Tomato Tapenade
(Other ingredients could be Roasted Red Pepper Pesto or Olive Tapenade.)
Method:
Mix equal numbers of teaspoonfuls of Seaweed Relish, Pesto & Sun-Dried Tomato Tapenade together.
Spread the mixture over the top of Smoke-Roasted Salmon Cutlets.
Heat in a hot oven -180°C for 10 mins.
Serve with a fresh, crisp salad