Loch Duart Salmon, Crispy Rock Oyster, Green Pepper and Cucumber

Shay Cooper

Shay Cooper

14th December 2016
Shay Cooper

Loch Duart Salmon, Crispy Rock Oyster, Green Pepper and Cucumber

A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Loch Duart Salmon, Crispy Rock Oyster, Green Pepper and Cucumber recipe. As part of The Staff Canteen Live 2017, Shay Cooper will be creating the ⁣Loch Duart Salmon recipe with Crispy Rock Oyster, Green Pepper and Cucumber ⁣for his demonstration ⁣at the Great Hospitality Show - supported by Westlands, and in association with Wild Atlantic Prawns.⁣ If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel-www.youtube.com/user/StaffCanteen


  • ⁣Green Pepper Relish:
  • 1 Green chilli
  • 1 Cucumber
  • 1 Green pepper
  • 1 Shallot
  • Malden Salt
  • Apple Vinegar
  • Sugar
  • ⁣Salmon Cure:
  • Malden Salt
  • Caster Sugar
  • Dill Stalks
  • Salmon fillet
  • ⁣Oyster & Cucumber Mayonnaise:
  • 50g Fresh Rock Oyster
  • 50g Oyster Juice
  • 50g Peeled Cucumber
  • 20g Apple Vinegar
  • Maldon Salt
  • 400g Extra virgin rapeseed oil
  • ⁣Green Pepper oil:
  • 500g Green Peppers
  • 280g Spinach
  • 100g Rapeseed oil
  • 100g Olive oil


⁣⁣Green Pepper Relish:
Finely dice all ingredients (remove the seeds from the chilli and pepper).
Season with malden salt .
Allow to stand for 30 minutes.
Squeeze out the juice through a muslin cloth.
Season with the apple vinegar and sugar.
⁣⁣Salmon Cure:
Mix together sugar and malden salt to a 2:1 ratio. Mix with the dill stalks
Sprinkle liberally over the salmon and allow to cure under weight for 24 hours.
Wash the salmon and dry
Cut into portions.
Gently warm under the grill.
⁣Oyster & Cucumber Mayonnaise:
⁣Hand Blend all ingredients together.
Slowly add the oil creating an emulsion.
Pass through a tamis sieve.
Adjust the seasoning.
⁣⁣Green Pepper oil:
Blend until smooth.
Squeeze out all the juice through a muslin.
Mix the pulp with the both oils and 100g of the squeezed juice.
Bring to the boil.
Cook gently stiring till reaches 102˚C
Pass through a muslin on to ice.
Garnish with oyster leaves

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.