Pave-saumon-roti

Seed crusted Label Rouge Scottish salmon


(Serves 4)

  • 4 Label Rouge Scottish salmon portions (160g), skinned
  • 2 leeks
  • 2 dstsp sesame seeds
  • 1 dstsp mustard seeds
  • 1 dstsp poppy seeds
  • 2 dstsp olive oil
  • 1 dstsp mustard

Preparation: 20 min
Cooking time: 15 min


Cut the leeks into thin spaghetti strips, wash and dry.

Fry the leeks in deep oil for a few seconds, drain and season.

Mix the olive oil and mustard in a bowl.  Brush the mixture over the salmon portions.

Roll the seasoned salmon portions in the mixed seeds, pressing lightly to make them stick.

Place the portions in an oven-proof dish and cook for 10 to 12 mins in a pre-heated oven, Mark 7/8.

Remove the portions and serve with fried leeks.