Title: Grilled Smoked Salmon with Tomato Salsa and Herb Butter S
Categories: Entree Smoke Salmon
Yield: 6 Servings

1		Side Shankara smoked salmon
		Weighing approximately 1-1
2		Kg
1		2 tablespoons butter
		Freshly ground black pepper
		Salsa:
6		Medium-sized ripe red firm
		Tomatoes
3		Medium-sized purple onions
		Virgin olive oil
2	ts	Lemon oil
		Salt and pepper
1	tb	Lemon thyme leaves
1	tb	Freshly shredded basil
		Salt and freshly ground
		Pepper
1	tb	Red wine vinegar or more to
		Taste
		Herb butter sauce:
250	g	Butter
2	tb	Chopped parsley
2	tb	Chopped chives
		Freshly ground black pepper

To prepare smoked salmon; trim all fins and fat from smoked salmon and cut into 6 serving portions. Cover griller tray with buttered foil. Place fish pieces on tray, skin side down, spread a little softened butter on top of each piece of fish and add a grind of pepper. Set aside.

To make salsa: cut tomatoes in half and squeeze gently to get rid of excess juice and some seeds. Cut tomatoes into small dice and place in a china bowl. Peel purple onions and cut into similar small dice. Add oil, salt, pepper and herbs. Set aside in refrigerator until serving time. Salsa can be made one hour before serving. just before serving, add the red wine vinegar to taste.

To make butter sauce: melt butter in a small heavy bottomed pan on highest heat; add a few grinds of pepper. Cook fish as high on griller as possible for about 2-3 minutes. This will brown the top slightly and heat fish through. Test to see if fish is cooked. If skin comes away easily, fish is ready. Remove skin from each piece of fish and place fish on warmed individual plates. Pour over a generous amount of herbed butter sauce and place a large spoonful or two of salsa to one side of the plate. Bon Appetit - Exec.Chef Magnus Johansson

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