Salmon medallions with prawn bisque

An impressive way to present and cook salmon. Medallions of anything always reminds me of the 1980's when it was a trendy way to serve food. This method steams and then bakes. I serve it with prawn bisque but you could make a herb butter and leave it to melt on the top when you serve. (see salmon and colcannon recipe for butter idea). I used to top mine with caviar.Watch the video as that will help with rolling and cooking the salmon

• Servings: 6

Source: The Secret Supper Society

Import to my cookbook