Salmon, Radish and Bergamot

Jarad Mccarroll

Jarad Mccarroll

10th March 2017
Jarad Mccarroll

Salmon, Radish and Bergamot

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 Salmon, Radish and Bergamot recipe. A dish from the menu at Restaurant Ours.


  • Salmon Tartar
  • 1 Side of Salmon
  • 60g Sugar
  • 40g Salt
  • Horseradish Cream
  • 1 Stick of Horseradish
  • 300ml Whipping Cream
  • Fine Salt
  • Dill Oil
  • 250g Dill
  • 250g Vegetable Oil
  • Pinch Salt
  • Bergamot Gel
  • 300g Bergamot Juice (freshly squeezed)
  • 200g Sugar
  • 2% Agar (2% weight of the total ingredients)
  • Garnish
  • • Borage Cress
  • • Dill Leaves


Salmon Tartare
• Mix together mix and spread over both sides of the fish
• Cure for 60 minutes, depending on the size of the fish
• Wash off and dry in a J cloth for 1 hour (helps to remove excess moisture)
• Dice into small even size pieces
Crispy Skin
• Remove skin and bloodline
• Scrap all of the excess bloodline off the Skin, Place in dehydrator @ 65’c for 3 hours (at least). Remove when the skin is dry.
• Cut into small squares and fry at 220’c until it puffs and becomes crispy
Horseradish Cream
• Juice the horseradish, combine pulp and juice
• Cover with Whipping Cream
• Infuse for 20 minutes (no more
• Pass hard through a fine hair sieve
• Leave for service
Dill Oil
• Place all ingredients in the vita mix and blend until it steams
• Hang on 2 J cloths
• Make sure that that oil separates from the pulp
Bergamot Gel
• Bring the sugar and the lemon juice to the boil
• Add the agar
• Whisk for one minute and then pour into container
• Allow to set in the fridge
• Blitz and pass

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