Pave salmon with herb crust 'blanket'

Pave salmon with herb crust `blanket'. Photo / Ian Jones

Serves four

4x165g salmon squares cut from a "loin"
1/2 cup sourdough breadcrumbs
Freshly milled pepper
1/4 cup basil leaves
1/4 cup flat-leaf parsley
1/4 cup Parmesan or pecorino, grated
1 lemon, zested
3/4 cup softened butter
Liquid honey

To make a pave of salmon, split the side of salmon down the middle lengthways, remove the skin and cut into portions.

In a food processor, blitz the breadcrumbs, pepper, basil and parsley until the mixture resembles green crumbs.

Add the cheese and lemon zest, briefly pulse, then blend in the butter.

Roll out between sheets of cling wrap to 3mm thick and freeze until firm.

Cut the "blanket" to fit the salmon paves.

Smear a little honey and sea salt on the surface of the fish, place the blanket on top and put the portions on to buttered paper.

Bake in a preheated 195C oven for four minutes and allow to rest for three minutes.

Serve with wilted spinach, puy lentils, tea-soaked sultanas and a drizzle of virgin olive oil.