This light and tender dish is the ideal recipe for impressing your guests.
Poaching Scottish salmon in olive oil is a wonderful way to keep the salmon moist, pink and full of flavour.
Place the salmon in a deep ovenproof dish and cover with the rapeseed and olive oils, coriander, pepper, basil, thyme, carrots, celery and garlic. Cover and allow to marinate for at least 4 hours in the fridge.
To cook the salmon, pre-heat the oven to its lowest setting. Place the dish in the oven and leave the door slightly open. Once the oil has reached 55C°, allow to rest in the oil for 18 minutes and then remove to a tray lined with kitchen paper to allow the oil to drain away.
To make the fennel salad, toss all ingredients together. To make parsley oil, blend all ingredients together to a smooth consistency.
Place the fennel salad in the middle of the plate and dress with the parsley oil and salmon caviar. Serve immediately.