Ingredients
20 sprigs of sea kale
Salt and pepper
Olive oil
8 slices of smoked salmon
3tbs crème fraîche
4tsp lemon juiceMethod
Sea kale is available predominantly in January and February in its forced variety, and should be treated similarly to asparagus.
Trim the end off and blanch in boiling water until cooked but still slightly al dente. Toss in olive oil and arrange five on a plate with two slices of smoked salmon. Mix crème fraîche and the lemon juice, place a teaspoonful on each plate and serve.
Liz Payne, head chef, Bordeaux Quay, Bristol
Bordeaux Quay website >>
Book a table at the Bordeaux Quay now >>