Salmon and roasted garlic cream
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Nigel Slater's 12 Tastes of Christmas
Sweet roasted garlic goes brilliantly with cream and salmon. Buy the freshest salmon you can find for this dish.
Method
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Preheat oven to 180C/350F/Gas 4.
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Bake the whole head of garlic for 30-45 minutes or until the cloves are tender.
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Pull the head apart and squeeze the contents of each clove, which will now be like a paste, into a food processor.
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Pour in the double cream and half the dill, and pulse gently to combine.
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Place the salmon onto the crispbreads. Spoon over the cream and scatter over the remaining dill.
Ingredients
- 1 head of garlic
- 100g/3½oz salmon, sliced
- 150ml/5fl oz double cream
- 20g/1oz dill, chopped
- 4 crispbreads
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