200g fresh salmon
100g smoked salmon
1 x 14oz sole
50g baby spinach
100g crème fraîche
1 head of fennel
Keta (salmon roe)
Hickory wood chips
Salt and pepper
Thinly slice the smoked salmon. Cut four discs dice the rest. Dice the fresh salmon and mix with the smoked salmon.
Finely dice the fennel add the grated zest and juice of the lemons olive oil and season. Pan-fry the fennel mixture to soften. Add to the salmon mixture to marinate.
Fillet the sole and cut each fillet into 3 diamonds. Smoke slowly over hickory chips.
Fill a ring three-quarters full with the salmon mixture. Fill with crème fraîche. Place a disc of smoked salmon on top.
To make the sauce dilute the remaining crème fraîche with a little white wine. Divide into two portions and add saffron to one.
Pan-fry the spinach and place sole on top. Arrange salmon and sauce then garnish with dill and keta.