This fish dish is really delicious! Hot smoked salmon can be a real treat and the combination of both fish really goes well together. The salmon in the middle is protected, as lightly cooked is the way to go!
I cut the fish into portions and then cut a pocket into the middle of the fillet. Then, I push the thick salmon fillet (also cut to size) into the middle - if you have fine slices of smoked salmon, you can roll them up (one or more!) and put it in. If you choose another fish or if the fillet is thin, you could fold the fish over and put in a tooth pick to hold it together.
Cooking time will depend on how thick it is, but take into account the fact that the smoke salmon needs to be 'just' cooked. As soon as the cod has changed colour (from opaque to white), cook for a few more minutes, then get it out and let to rest for a minute or so with an aluminium/tinfoil cover on it.
This sized portion of fish, took 11 minutes at 180°c / 350° f, for four portions with a 2 minute resting time. I made a very light creamed parsley sauce (no flour, just reduced to thicken slightly), steamed rice with lemon zest and steamed broccoli.