4 100g salmon fillets
1 Small onion (chopped finely)
200g Wild garlic leaves
200g Cream cheese
50g Butter
1/2 Glass white wine
1 Lemon
Sear the salmon on both sides on a griddle pan until just – but not quite – cooked through (test with a blunt knife which shouldn’t quite go through). This should take about five minutes per side. Place on a warm plate under tin foil to continue steaming itself to fruition. Meanwhile fry the onion in the butter until starting to take on a golden hue. Add the wine and stir to declarify the pan, then add the shredded wild garlic and a minute later tip in the cream cheese, season with salt and pepper and stir until everything is combined. Put a large spoonful of the creamed wild garlic mix on a plate, place a salmon fillet on top. Garnish with a slice of lemon and possibly a few chopped fresh herbs (e.g. chives, parsley, coriander or fennel).