Oak Roasted Salmon - Easy Summer Entertaining
- by Jo Carthew
Look no further for a solution for hassle free summer entertaining.
After a hectic day preparing for your guests, nothing could be easier than a feast of ready to eat Oak Roasted Salmon - plain or with cracked black peppercorns.
We serve our oak roasted salmon at room temperature with quick and easy roasted new potatoes, baby beetroot roasted with shallots and dill, fresh green salad and a bowl of dill cream to hand around. Nothing nicer!
Alternatively, set it out on an Oak Serving Platter as part of a buffet garnished with watercress leaves or pea shoots with red pepper or chilli slivers and lime wedges. It is just as lovely to use traditional cucumber with lemon.
If you have a few extra mouths to feed, why not surround the Oak Roasted Salmon with ribbons of Traditionally Oak Smoked Salmon and cooked prawns?
To make the dill sauce - simple mix a jar of our lovely Dill & Mustard Sauce with a large tub of crème fraiche or mayonnaise. You can also use Miranda's delicious Sweet Beetroot Chutney on the side if you are not cooking your own beetroot.
We would love to hear how you serve yours!
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