1. Dice the butter and place into a stainless-steel pan, over a medium to high heat, keep stirring the butter until in turns golden brown.  Remove from the heat, add a squeeze of lemon juice and allow to cool.

  2. Once cooled slightly, add into Macphie Hollandaise Sauce to taste, add the baby capers, a squeeze of lemon juice and chopped parsley.

  3. Season the salmon well, and place into a hot pan with a small amount of oil, cook for 2-3 mins on one side, turn and cook for a further 2-3 mins.  Add a small amount of butter for the last minute of cooking, remove from the heat and allow to rest for 1-2 mins.

  4. Heat the brown butter hollandaise.

  5. Season the salmon with a pinch of salt and a squeeze of lemon juice and serve with the warm brown butter and caper hollandaise alongside a garnish of your choice.

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