Nori Salmon , salmon Roe, cucumbers, wasabi mayonnaise and matcha green tea

Dean Banks

Dean Banks

22nd February 2019
Dean Banks

Nori Salmon , salmon Roe, cucumbers, wasabi mayonnaise and matcha green tea

This recipe combine rich umami flavours from the fish and roe with the of depth matcha, all lifted by the cucumbers' zing.


  • For the fish:
  • • 1 large side of Salmon
  • •3 sheet nori sushi grade seaweed
  • • 10cm fresh ginger
  • • 100g sugar
  • • 150g sea salt
  • • 2 limes zest
  • For the cucumbers :
  • • 1 Cucumber
  • • 1 baby cucumber
  • • 150ml Japanese rice vinegar
  • • 90ml yuzu juice
  • • 100g sugar
  • • 1tsp salt
  • • 1/2tsp sansho pepper
  • • pinch yuzo peel
  • • 50ml sweet mirin
  • For the wasabi Mayonnaise
  • • 1 organic egg yolk
  • • 1tbsp yuzu juice
  • • 1tsp wasabi paste or (2 tsp fresh shark skin grated wasabi)
  • • 235ml ground nut oil
  • • 15ml sesame oil
  • • 1tbsp soy sauce
  • • pinch of salt
  • For the Garnish:
  • • 3 sprigs of wasabi rocket leaves
  • • 3 sprigs of borage cress
  • • 1x crispy salmon skin (taken from side of trout)
  • • 20g Matcha green tea
  • • 2tsp Balik Salmon Roe
  • • 2 tbsp Toasted sesame oil
  • For the fish:
  • • waterbath set to 42c
  • • 1x small sous vide bag
  • • vaccum machine
  • • fish knife
  • • fish bone tweezers
  • • small tray
  • • 50cm parchment paper
  • • 1m tin foil
  • • microplane zester (fine)
  • • small spice blender
  • • scissors
  • • 2x silicone mats
  • • 2x flat baking trays
  • For the cucumbers
  • • peeler
  • • medium kitchen knife
  • • mandoline
  • • blow torch
  • • apple corer
  • • small pot
  • • ruler
  • For the wasabi mayonnaise:
  • • medium round bowl
  • • medium ballon whisk
  • • small plastic squeezy bottle
  • • 1 plastic piping back
  • • shark skin grater (if we can get fresh was)
  • For the garnish
  • • scissors
  • • 15cm squared white muslin
  • • 20cm thin red ribbon
  • • pearl tsp for roe
  • • small droplet plastic squeezy bottle


For the fish:
Pin bone and skin trout.
Clean skin of any flesh and set aside, cut the trout into 1inch width and 3inch length pieces.
Blend dry wakame in spice blender, finely grate the ginger and then add to salt, sugar and lime zest.
Carefully coat your pieces of fish in the cure mix and wrap in parchment paper and place in a container in the fridge for 30mins.
Remove from fridge and clean well under running cold water.
Take a piece of Nori and cut to the size of the fish and place on top, drizzle a sous vide bag slightly with ground nut oil and place fish carefully inside.
Vacuum seal and place in water bath set at 42c for 8-10mins. Remove carefully from bag and serve.
For the cucumbers:
Take all of the pickle ingredients and place in a small pot on the stove and bring to the boil to dissolve all sugar and salt then set aside to cool.
Peel the large cucumber and cut into quarters, take one quarter and using an apple corer cut out a cylinder making sure it as half seeds and half flesh.
Cut into 1 inch length pieces. Place cylinders of cucumber in a sous vide bag with the mirin and a few drops of sesame oil, place in vacuum machine and seal.
Leave in bag for 20mins and then using the blow torch burn the seeded side well. Take another piece of cumber and slice the flesh off using the mandoline roughly 2mm in thickness, carefully cut these into 1cm squared pieces and place into cooled yuzu pickle.
Take the baby cucumber and slice thinly into ribbons and set aside for garnish.
For the wasabi Mayonnaise:
Place the egg yolk, yuzu juice, Soy sauce, wasabi and salt into bowl and whisk together.
Pour oils into plastic bottle with nozzle to help make it easier to pour slowly.
Slowly start to drizzle the oils into the egg mix whilst constantly whisking.
If your mixture gets too thick, or starts to split slightly add a few drops off water before adding anymore oil.
Once the mayonnaise is ready, place into a plastic bottle and refrigerate.
For the garnish:
Carefully trim the cress and wasabi rocket leaves with scissors and place in a container with a damp paper towel over the top.
Take the muslin and pour the green tea in the centre and fold all sides up carefully to make a small bag, Carefully tie the red ribbon in a bow and this will be used to dust the plate.
To Serve:
Arrange cucumbers on the plate. In-between the cucumbers squeeze 5 small dots of mayonnaise, carefully place the fish onto the plate and set the fish skin at an angle against it.
Place 3 small tsps of trout roe around the cucumbers and finally the sprigs of salads on top of cucumbers.
When dish is served dust the green tea just above the meeting point of the fish and cucumbers twice.

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