- 4 thick pieces of salmon, weighing around 200g (7oz) each
- 2 shallots, chopped
- 1 tbsp mild mustard
- 6 tsp virtually fat-free fromage frais
- Finely chopped dill
- Salt and black pepper
Serves 4
Directions
- Put salmon in the freezer for a few minutes so you can cut it into thin 50g (1¾ oz) slices then fry in a non-stick frying pan for one minute on each side. Remove and keep warm.
- Brown the shallots in the same frying pan, cover with the mustard and fromage frais and allow to thicken for five minutes over a gentle heat.
- Return salmon to the pan with dill, salt and pepper for a few seconds, then serve.
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