Helena Puolakka from Skylon Restaurant cooks a roast wild salmon with sweet and sour aubergine and hazelnut salad for Taste of London
1. Season the salmon with salt. Roast with olive oil in a medium oven 3-4 minutes then turn over and repeat for another 3-4 minutes. Ideally it should be served pink. If the cooking temperature is too high the salmon will cook too fast and dry out.
1. Reduce sugar, vinegar and onions to a light caramel.
2. Add tomato juice then reduce by half. Sauté the aubergines and add to the reduction, cook to the right consistency. Finish with lemon juice.
1. Toast the hazelnuts in the oven at 175°C until golden. When cooled down crush them. Serve the salmon on a bed of aubergine relish and prepare a salad with corn lettuce, toasted and crushed hazelnuts and hazelnut oil.
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Recipe © courtesy of Helena Puolakka at Skylon Restaurant
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