Crispy Skin Tasmanian Hot Smoked Salmon with Scallops & Green Peppercorns
Ingredients
4 Tassal Tasmanian Hot Smoked salmon portions
2 Tbsp olive oil
12 scallops
1 cup chicken stock
¼ cup brandy
50g green peppercorns
½ cup cream
1 kg potatoes, quartered, steamed and tossed with butter
1 tbsp butter
¼ cup parsley, finely chopped
Method
Heat ½ the oil in a non-stick frying pan over a medium heat for 2 minutes, place the Tassal Hot Smoked salmon portions into the pan and cook skin side down for 3 minutes. Remove and keep warm. Add the remaining oil to the pan and sauté the scallops for 3 - 4 minutes, remove & keep warm. Add the chicken stock, brandy and green peppercorns to the pan and simmer until liquid is reduced by half. Return the scallops to the pan along with the cream and heat through without boiling. Serve the salmon on a warm serving plate with the hot buttered potatoes, spoon over the scallops and sauce, and garnish with the finely chopped parsley.
