Cured salmon recipe

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Cured salmon recipe

This starter reflects what was seasonal and available in May and I especially like the integration of flavours and textures which are light and a good introduction to the summer season.

Ingredients

  • 6 Chive flowers
  • 1 tsp Organic Rapeseed oil
  • 6 Chive flowers
  • 1 tsp Organic Rapeseed oil
  • 6 Chive flowers
  • 1 tsp Organic Rapeseed oil
Cured salmon
  • 1 Side of wild salmon
  • 1.125 kg Water
  • 200 g Rock salt
  • 400 g Sugar
  • 15 g Black peppercorns
  • 10 g Star anise
  • 5 Cloves
  • 4 Juniper berries
  • 0.5 tbsp White wine vinegar
  • 1 Bunch of coriander
  • 1 Fennel bulb, finely sliced
  • 1 Side of wild salmon
  • 2.5 lbs Water
  • 7.1 oz Rock salt
  • 14.1 oz Sugar
  • 0.5 oz Black peppercorns
  • 0.4 oz Star anise
  • 5 Cloves
  • 4 Juniper berries
  • 0.5 tbsp White wine vinegar
  • 1 Bunch of coriander
  • 1 Fennel bulb, finely sliced
  • 1 Side of wild salmon
  • 2.5 lbs Water
  • 7.1 oz Rock salt
  • 14.1 oz Sugar
  • 0.5 oz Black peppercorns
  • 0.4 oz Star anise
  • 5 Cloves
  • 4 Juniper berries
  • 0.5 tbsp White wine vinegar
  • 1 Bunch of coriander
  • 1 Fennel bulb, finely sliced
Wild smoked salmon cream
  • 150 g Wild smoked salmon
  • 400 g Crème fraiche
  • 1 tsp Lemon juice
  • 0.5 tsp Tabasco
  • 4 pinches Smoked paprika
  • 1 pinch Salt
  • 1 pinch Pepper
  • 5.3 oz Wild smoked salmon
  • 14.1 oz Crème fraiche
  • 1 tsp Lemon juice
  • 0.5 tsp Tabasco
  • 4 pinches Smoked paprika
  • 1 pinch Salt
  • 1 pinch Pepper
  • 5.3 oz Wild smoked salmon
  • 14.1 oz Crème fraiche
  • 1 tsp Lemon juice
  • 0.5 tsp Tabasco
  • 4 pinches Smoked paprika
  • 1 pinch Salt
  • 1 pinch Pepper
Lemon balm jelly
  • 200 g Celery
  • 1 Garlic clove
  • 200 ml White wine
  • 50 ml White wine vinegar
  • 300 g Fennel
  • 10 g Ginger
  • 2 Star anise
  • 30 Black peppercorns
  • 1 tbsp Lemon puree
  • 8 Leaves of gelatine to 1 litre of liquid
  • 7.1 oz Celery
  • 1 Garlic clove
  • 7 fl oz White wine
  • 1.8 fl oz White wine vinegar
  • 10.6 oz Fennel
  • 0.4 oz Ginger
  • 2 Star anise
  • 30 Black peppercorns
  • 1 tbsp Lemon puree
  • 8 Leaves of gelatine to 1 litre of liquid
  • 7.1 oz Celery
  • 1 Garlic clove
  • 0.8 cup White wine
  • 0.2 cup White wine vinegar
  • 10.6 oz Fennel
  • 0.4 oz Ginger
  • 2 Star anise
  • 30 Black peppercorns
  • 1 tbsp Lemon puree
  • 8 Leaves of gelatine to 1 litre of liquid
Horseradish cream
  • 200 g Crème fraiche
  • 1 tbsp Horseradish puree
  • 1 tbsp White wine vinegar
  • 1 pinch Salt
  • 7.1 oz Crème fraiche
  • 1 tbsp Horseradish puree
  • 1 tbsp White wine vinegar
  • 1 pinch Salt
  • 7.1 oz Crème fraiche
  • 1 tbsp Horseradish puree
  • 1 tbsp White wine vinegar
  • 1 pinch Salt
Watercress puree
  • 500 g Watercress
  • 2 tbsp Worcestershire sauce
  • 300 ml Single cream, reduced by half
  • 1 pinch Salt
  • 1 pinch Pepper
  • 17.6 oz Watercress
  • 2 tbsp Worcestershire sauce
  • 10.6 fl oz Single cream, reduced by half
  • 1 pinch Salt
  • 1 pinch Pepper
  • 17.6 oz Watercress
  • 2 tbsp Worcestershire sauce
  • 1.3 cups Single cream, reduced by half
  • 1 pinch Salt
  • 1 pinch Pepper
Pickled vegetables
  • 20 Small shallot or grelotte onion rings
  • 20 Slices of radish
  • 200 ml Apple vinegar
  • 50 g Sugar
  • 3 pinches Salt
  • 20 Small shallot or grelotte onion rings
  • 20 Slices of radish
  • 7 fl oz Apple vinegar
  • 1.8 oz Sugar
  • 3 pinches Salt
  • 20 Small shallot or grelotte onion rings
  • 20 Slices of radish
  • 0.8 cup Apple vinegar
  • 1.8 oz Sugar
  • 3 pinches Salt

Details

  • Cuisine: British
  • Recipe Type: Starter
  • Difficulty: Hard
  • Preparation Time: 1440 mins
  • Cooking Time: 45 mins
  • Serves: 6

Step-by-step

  1. For the cured salmon: Boil all ingredients. Then add the sliced fennel off the heat and leave to infuse. When cold place the salmon in the solution and leave to marinade uncovered in a fridge for 24hrs to dry. When marinated cut 8 half inch cubes from the thick part of the salmon.
  2. For the wild smoked salmon cream: boil the crème fraiche with the trimmings and skin of the smoked salmon. Cool and pass. Place in the pacojet with trimmed smoked salmon and freeze. When frozen, blend and fold in a further 150/200g of crème fraiche. Season with lemon juice, tabasco, smoked paprika, salt and pepper
  3. For the lemon balm jelly: Bring all ingredients together and cover. Then simmer for 40 minutes on a low heat. Pass onto 200g of lemon verbena and 200g of lemon balm. Leave to infuse for 2/3 hours while covered. Pass through a muslin and set with gelatine.
  4. For the horseradish cream: Whisk the crème fraiche and add the horseradish and vinegar just before it gets to a stiff peak. Put into a small plastic bottle.
  5. For the watercress puree: Blanch and refresh watercress, squeeze as much water out as possible in a paper towel. Freeze in pacojet container. When frozen pour in the reduced cream and season with the Worcestershire sauce, salt and pepper. Pass through a sieve. Put in a small plastic bottle.
  6. For the picked vegetables: bring the apple vinegar to the boil with 50g of sugar. Leave vegetables to marinade for 2 hours in the solution
  7. To assemble: Place 25grms of wild smoked salmon cream into a consommé bowl and cover with 100ml of lemon balm jelly. Chill for 3-4 hours. Garnish with 2 cubes of cured salmon, 3 radish and 3 onion rings, 3 dots of horseradish cream and 3 dots of watercress puree. Then place 5 or 6 chive flowers and 1 tspn of cold pressed rapeseed oil.

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More recipes from Ross Lewis

Restaurant - Chapter One in Dublin

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