Cured salmon recipe

Ross Lewis
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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

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

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

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

Horseradish cream

200 g 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

Pickled vegetables

20 Small shallot or grelotte onion rings
20 Slices of radish
200 ml Apple vinegar
50 g 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

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.
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
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.
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.
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.
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
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.