Lemon Confit Salmon recipe with Charred cucumber, buttermilk and curried sour dough by Thomas Rhodes

Thomas Rhodes

Thomas Rhodes

6th August 2018

Lemon Confit Salmon recipe with Charred cucumber, buttermilk and curried sour dough by Thomas Rhodes

Lemon Confit Salmon recipe with Charred cucumber, buttermilk and curried sour dough by Thomas Rhodes

Ingredients

  • Ingredients (serves two people)
  • • 1 x medium cucumber
  • • 200g centre cut wild salmon
  • • 100g buttermilk
  • • 2 slices sour dough
  • • 1x Lemon
  • • 150g Olive oil
  • • 1g Madras curry powder
  • • 10g Coriander
  • • Baby ruby Chard
  • • 100g sea salt

Method

Firstly, portion the salmon into two pieces, then marinate the salmon in the salt for 90 minutes. Heat 100g Olive oil and lemon peel in heavy bottomed pan until 50oC is reached. Place the salmon in the oil and keep at 50oC for 20 minutes. Remove and pat dry with a clean kitchen cloth.
Peel the cucumber, then cut in half through the equator. Take one half, and split it creating two long pieces and remove the seeds. Blow torch the outside of these until they are back, then portion into the correct size. With the other half, slice extremely thing into long strips and then cut them all to the same length.
Season the sour dough with thea brushing of oil and the curry powder and place in the oven at 180oC for 6 minutes.
Blend the remaining olive oil with the coriander, to form smooth green oil.

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