Pan-fried salmon with butter sauce and roe

Put the shallot, white wine vinegar, and water in a small saucepan. Reduce until most of the liquid has evaporated.

Turn the heat down to low and whisk in the butter, a few cubes at a time. Whisk until all the butter has melted in and the sauce has thickened.

Whisk in the chives and roe. Flavour with lemon juice and salt.

Heat a non-stick pan with a little oil.

Cut the salmon into two pieces and salt the pieces.

Place the pieces, flat side down, in the hot pan. Let them sear undisturbed for 2 minutes. Carefully flip them onto “the nice side” and continue cooking for 3–4 minutes. The salmon should have a good sear while still having a deep pink center. Lift the pieces carefully out of the pan.

Place a piece of salmon on each plate. Pour a generous amount of butter sauce over each piece. Feel free to top with more roe.

Serve with boiled potatoes and a fresh green salad.