It is depressing for us fish loving non-meat eaters to find ourselves stranded in a pub whose menu is populated by fish dishes stained with meat, it has happened to me many times. Initially I found such morsels most likely to appear at the ‘extend your morgage to eat here’ establishments [nice logo] and then in a wave of trend setting it spread to the everyday pub. So, plot in hand I experimented, exploring the taboos of classic cuisine, blighting the flesh of smoked salmon, possibly offending the most delicate natured foodies. Attempting to simulate the crispy, salty excesses of pancetta wrapped fish.
This has proved to be on the whole a successful plot and so I have decided to release it upon the public, all 7 of you, beware it is so easy to cook and so addictive that your life may not be the same again, alternatively you may think the plot has gone to her head and she is at the mercy of her raging ego.
Follow these four easy steps to heaven. One fillet per person.
1 Take 4 salmon fillets and 8-10 peices of medium quality smoked salmon, you shouldn’t use the posh stuff it isn’t necessary. Season the salmon well and wrap the smoked salmon around it like a belly band, it might not seem to stick, don’t worry as it will when it cooks. Heat the oven to 180-200c and heat up a baking sheet.

2 Melt an indecently unhealthy amount of unsalted butter and a splash of olive oil in a frying pan, get it hot enough so that when you place the salmon into it you hear the frazzle of the the flesh.

3 Cook for about 3 minutes or until the salmon is well coloured.

4 Take the baking sheet out of the oven and place the salmon on it with the cooked side up. Bake for approx. 10 minutes, depending on the size of the fillet.

I served this with a board bean salad and new potatoes. Note: the last version was seasoned with a sea-salt, peppercorns and provencal herbs pre-mix from’good taste’ @ Faith’s Corner, Choseley, Norfolk.