- 55g/2oz fresh parmesan
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- sea salt and freshly ground black pepper
- 200g/7oz rocket leaves
- 225g/8oz sliced smoked salmon
- Using a potato peeler, shave the parmesan into thin strips, set to one side.
- Mix the olive oil together with the vinegar and some seasoning. Mix into the rocket leaves and place on the plates.
- Heat a griddle pan to a high heat. Fold each slice of smoked salmon into three to make one thicker slice. Season with black pepper and drizzle on one side with a little olive oil.
- When the pan is very hot, place the salmon on it, oiled side down, and leave for about 15 seconds and then turn a quarter turn and cook for a further 15 seconds and then remove. Do not turn it over, only cook on one side.
- Sprinkle the rocket with the parmesan shavings and place the salmon, charred side up, on the top. Serve immediately.