- Salmon Fillet
- 50g Sugar
- 300g Cucumber Juice (reserve pulped cucumber flesh)
- 90g Caster Sugar
- 8g Special Ingredients Citric Acid
- 3.5g Special Ingredients Agar Agar
- Red Cabbage - ¾ Shredded ¼ Sliced
- 100ml Red Wine
- Fresh Basil
- Vegetable Stock
- 100ml Red Wine Vinegar
- 50g Salt
- 60g Caster Sugar
Cured Salmon, Sour Cucumber Puree, Cucumber Granita, Two Tone Cabbage, Pickled Red Cabbage Jus, Using Special Ingredients Citric Acid And Agar Agar – @maisie_munchies
Cured Salmon, Sour Cucumber Puree, Cucumber Granita, Two Tone Cabbage, Pickled Red Cabbage Jus, Using Special Ingredients Citric Acid And Agar Agar – @maisie_munchies
Recipe Created By: Maisie Campbell @maisies_munchies
Ingredients
Method
1) Combine salt and sugar and cover diced salmon in mix before pressing gently so cure is firmly on flesh then cure in the fridge for 3 hours before washing off the cure mix.
2) Juice cucumber and set juice to the side before seasoning reserved pulped flesh and freezing to create cucumber granita.
3) Combine cucumber juice with citric acid, caster sugar and agar agar and whisk on the heat simmering for 3-4 minutes then pour into container to set in fridge.
4) Shred red cabbage and cover with red wine vinegar, salt and sugar, repeatedly stirring to ensure all the cabbage is pickled and soft ready for juicing.
5) Add sliced red cabbage into a pot with a lid, seasoning, 100ml red wine, fresh basil leaves and a little veg stock bring to the boil before simmering until cooked through.
6) Blitz and strain the pickled red cabbage using the juice as a jus.
7) Freeze the pulped red cabbage to use as a granita.
8) Assemble dish.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
