Hot smoked salmon with rosemary creamed zucchini
When cooking zucchini, I prefer to cut them thickly; I cut them thinly if I am going to eat them raw in a salad. As zucchini are mostly water, they give up a lot of that liquid during cooking. Consequently, I salt the zucchini first, just as I do cucumber, so that some of that water can be drained off.
- Preheat the oven to 180C. Wash the zucchini and trim the ends. Cut each one in half lengthwise, then cut into thick chunks. Place the pieces in a colander, sprinkle lightly with salt and leave for 30 minutes. Tip the zucchini chunks onto absorbent paper and gently rub off the salt. Melt the butter in a heavy-based frying pan.
- Chop the garlic, add to the butter and cook until golden and fragrant. Place the zucchini in the pan, season with salt and pepper, then cook for 4 minutes. Squeeze the lemon juice over the zucchini and add the cream. Bring to a simmer and cook for 4 minutes.
- While the cream reduces, chop the rosemary and mint leaves. Stir them into the cream and check the taste, adding more pepper if needed. Tip the zucchini and sauce into a serving dish. Using the back of a knife, scrape large chunks of smoked salmon off the skin, place in a shallow oven dish and bake in the oven for 5 minutes until just warm, then divide between 2 plates.