Salmon Kiev

Ingredients

4 Tassal Tasmanian salmon portions, skin off
200g butter, softened
4 cloves roasted garlic, finely chopped
¼ cup dill, finely chopped
Chives, finely chopped
¼ cup parsley, finely chopped
1 cup flour
2 eggs, beaten
4 cups fresh bread crumbs
Oil for frying
300g snow peas, steamed to serve
1 lemon, cut into wedges to serve

Pre-heat oven to 200˚C. Combine the butter with garlic, dill, chives and parsley. Spoon the garlic & herb butter onto a sheet of glad wrap and roll into a cylinder shape. Place in the freezer to firm. Make a 4cm pocket in each of the salmon portions, cut the butter into 3cm pieces and place into the pocket. Dust the portions with flour and coat well with the combined egg & water mixture, then roll in the fresh bread crumbs and press crumbs on firmly. Heat oil over a medium heat and shallow fry each salmon portion until golden. Remove from oil and place on an oven tray and bake in the pre-heated oven for 10 minutes. Serve over steamed snow peas or seasonal vegetables and garnish with lemon wedges.