Salted salmon with tarragon butter - The Jewish Chronicle
Ingredients 6 x 175g salmon fillets with skin 3 tsp fine sea salt 2–3 tbsp extra-virgin olive oil For the tarragon butter 1 tbsp finely chopped tarragon leaves
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Ingredients
- 6 x 175g salmon fillets with skin
- 3 tsp fine sea salt
- 2–3 tbsp extra-virgin olive oil
- 1 tbsp finely chopped tarragon leaves
- 1 lemon, finely grated, plus 1 tsp juice
- 55g unsalted butter, softened
- salt
- freshly ground black pepper
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