Loch Duart Salmon recipe with wasabi, cucumber and dill by Robby Jenks

Robby Jenks

Robby Jenks

4th July 2018
Robby Jenks

Loch Duart Salmon recipe with wasabi, cucumber and dill by Robby Jenks

Loch Duart Salmon recipe with wasabi, cucumber and dill by Robby Jenks from The Vineyard


  • Salmon
  • 500g Maldon salt
  • 250g sugar
  • 2 bunches dill, roughly chopped
  • Zest of 4 lemons
  • Wasabi ice cream
  • 500g butter milk
  • 1kg yoghurt
  • 150g sugar
  • 100g trimoline
  • 25g fresh grated wasabi
  • 10g STAB stabiliser
  • Dill oil
  • 200g roughly chopped dill
  • 500g pomace oil


Will cure 2 x 3kg fillets of Loch Duart salmon, lightly trimmed, skin scored, pinned and scaled
Mix all ingredients together. In a tray large enough to lay the salmon flat, evenly cover with about 1/3 of the cure. Lay the salmon, skin side down, on the cure, then pack the rest of the cure onto the top.
Allow to cure for 6 hours.
Fill a deep tray with iced water and gently, without bending, lower the salmon fillets in. Wash off all the cure, and dry well. Remove the skin, then cut in half lengthways. Remove any of the bloodline or brown flesh with a very sharp knife, then very carefully trim each half into a loose round shape. Wrap each roll tightly in clingfilm to form 2 large ballotine.
Vacuum pack the ballotine and cook Sous Vide at 40c for 15 minutes, then refresh in an ice bath. Remove from the bag, portion and keep refrigerated.
Wasabi ice cream
Mix all ingredients well and refrigerate for 24 hours to bring together.
Blend with a stick blender, and freeze in Pacojet containers for 24 hours before use.
Blend in the Pacojet 1 hour before use.
Dill oil
Put the oil and herb into a heavy based pan and put on the stove. Heat the oil to 80c, and blend immediately. Pass through muslin into a bowl over ice and cool as fast as possible.
Peel your cucumber and cut in half lengthways. Scrape out the seeds, then cut into ¾ cm dice. Compress in a vacuum bag with some of your dill oil.
To assemble
Take a portion of salmon, place onto a metal tray and torch all around, until evenly coloured. Place off centre on your plate. Put a good spoonful of compressed cucumber to the side of the salmon, making sure it sits flat. Spoon a generous heap of caviar (we use Daurenki) onto the salmon, and rest a cucumber flower across it. Make a nice rocher of wasabi ice cream and place on the cucumber. Dress the plate with dill oil and garnish with a few sprigs of picked dill

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