- Cooking at the table
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01. September 2010
Mix the parsley with the grated lemon zest and put on the side.
Spread the vegetables and the mushrooms on the steamer accessory and season with salt and pepper from the mill.
Bring the water, lemon juice, lemon thyme to the boil in the HOTPAN casserole, mount the steaming accessory with the vegetables and cook covered under steam for 8 minutes.
In the meantime, season the salmon slices tranches with salt and pepper from the mill, spread cream cheese over them and sprinkle the parsley – lemon thyme mixture over them.
Place the salmon slices on the vegetables and allow to steam gently for a further 3-4 minutes.
Arrange on pre-warmed plates.
Serve the salmon with cream cheese with mashed potatoes or boiled rice.