4 x 150g salmon fillets, skin off

about 300g smoked salmon

salt & pepper

oil to fry

2 shallots, sliced

juice 1 lemon and zest

12 king prawns

24 clams

1tbsp tomato puree

A splash white wine

300ml cream

1 tbsp chopped tarragon

1 tbsp Pernod

12 skinned, deseeded, finely chopped tomatoes

1 deseeded, finely diced cucumber


1. Wrap the salmon in smoked salmon, trim to fit

2. Rub oil on the fish, fry 3-4 minutes all over, pop in oven for 3 minutes at 200C to finish

3. Gently fry the shallot in oil for 4 minutes until soft

4. Add wine and Pernod, reduce by 2/3

5. Add puree, cook 6 minutes

6. Add clams, prawns, cream, bring to boil

7. Reduce by about 1/3

8. Add lemon and tarragon

9. Serve in a bowl with salmon on top

10. Garnish with tomato and cucumber