Smoked Salmon on Sourdough
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Pan-Fried Smoked Salmon on Toasted Sourdough with Pickles, Cream Cheese and Caper Mayo
Jamie's reimagined smoked salmon bagel: pan-fried smoked salmon with capers and parsley, served on fennel and shallot pickles and toasted sourdough, with caper-and-parsley cream cheese and a lemon-and-caper mayonnaise.
Jamie: "For me, an ideal brunch would be smoked salmon bagel, capers, shallot cream cheese. I don't have bagels, so I'm going to use a grilled sourdough instead and other accoutrements to go alongside."
Jamie: "I've got mixed emotions after that challenge. I'm just glad I managed to get some elements up which they enjoyed."
Anna: "The salmon is really beautifully cooked, really nicely seared on the outside, but still pink and juicy on the inside. Your mayonnaise with capers is a little bit salty, and I think I would like the cream cheese on the actual bread instead of it being on the side. But for me, really, the star of the show is that salmon. It is wonderful. This is definitely a brunch dish I would eat."
Grace: "Jamie, the presentation of this dish is utter chaos. However, there are some great tastes on this plate. Your pickles, gorgeous. To take fennel and get that amount of zing into it, wonderful. Let's forget about this overly salty, quite bitter mayo, and let's prettify it up. And that is an absolute winner."
