Roast Shetland Salmon, Mozarella, Tomato and Burnt Onion Chutney

Ingredients:

4 x 125g Shetland Salmon portions (skinned)
100g buffalo mozzarella
2 plum tomatoes
¼ bunch basil
2 tbsp onion chutney

For the sauce:

100 ml olive oil
25 ml vinegar
1 tsp sugar

Put vinegar, mustard and sugar together in a bowl and slowly whisk in the oil to emulsify.

For the onion chutney:

2 large onions
1 tbsp sugar

Chop the onion and place with sugar in a pan and caramelize over heat.

For the bed:

½ kg Jersey new potatoes
1 tsp of breadcrumbs and herbs

Cook the new potatoes then pan-fry with the breadcrumbs. Place in a bowl and crush.

To prepare the dish, cut the tomatoes into quarters and de-seed. Place the tomato, basil and sliced mozzarella on top of the salmon and put into a medium oven 180°C/350°F/Gas Mark 4½ until almost cooked then finish under a grill.

To serve, place the crushed potatoes in a bowl/plate. Put the salmon on top and finish with the onion chutney, deep fried basil and dressed salad leaves. Drizzle the mustard sauce around the plate.