Flower Power

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24th May 2016 by Ronnie Kimbugwe

The Chelsea Flower Show, formally known as the Great Spring Show, gets under way today continuing a tradition that first started over 100 years ago. It is also quite possibly the most prestigious flower show in the world, attracting visitors from all continents. In celebration of spring and a great British institution, why not add a floral note to your food with this delicate petal-powered dish. After all, flowers do not just belong in the garden.

Locally Cured Smoked Salmon with Avocado, Chilli & Lime

  • 520g smoked salmon (we use chilli & lime cured salmon from West Berkshire Smokehouse)
  • 2 avocados (ripened)
  • juice of half a lime
  • 4 ice cubes
  • 4 tbsp olive oil
  • finely grated zest of half a lemon
  • nasturtiums or violas to garnish

Method

Fill a mixing bowl with ice and leave to cool for 10 minutes (this will prevent the avocado from discolouring). Remove the ice and add the chopped avocado, lime juice & 4 ice cubes. Blitz immediately until you have a smooth consistency – add additional cold water if necessary.

Our fish of choice is Wester Ross Salmon which is cured with chilli & lime by West Berkshire Smokehouse, but any good quality salmon will do. Arrange on plates then top with olive oil, lemon zest and garnish with a small handful of violas or nasturtiums and a few dots of Avocado puree. All flowers have their own unique taste; violas are lightly perfumed and subtle in flavour, whereas the nasturtiums are slightly peppery. Either way, you cannot help but love their colour, vibrancy & wonderful aroma.

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