Salmon, dill, burnt lemon & BBQ potato

Nathan Snoddon

Nathan Snoddon

14th December 2017
Nathan Snoddon

Salmon, dill, burnt lemon & BBQ potato

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, dill, burnt lemon & BBQ potato recipe.


  • Salmon cure:
  • 1 cup Salt
  • 1/2 cup Brown Sugar
  • 4 sheets Nori seaweed
  • 4 lemon zest
  • Compressed cucumber:
  • 1/2 cucumber
  • 200ml apple juice
  • 50ml white wine vinegar
  • Burnt lemon gel :
  • 8 lemons halved
  • Agar agar 1g :100ml
  • BBQ potatoes:
  • 4 baby potatoes cooked over coals and peeled
  • Dill emulsion:
  • 400g dill
  • 600g olive oil
  • 300g olive oil
  • 2 egg yolk
  • Buttermilk:
  • 200ml buttermilk
  • 1/2 lemon juice
  • Pinch of salt


Salmon cure:
Skin salmon and rub over the salt cur, leave in fridge for 12 hours to achieve a light cure. Wash thoroughly and portion. At this point I would vacuum seal until needed for service then water bath to 52°C before serving.
Burnt lemon gel :
Halve lemons and burn them flesh side down on flat top stove or in a pan until blackened, set aside for 30 minutes to cool then squeeze juice. Balance the flavour with sugar and water until you are happy with it, different lemons contain different acidity levels which is why I'm not giving a specific here.
Add agar agar and bring to a boil. Store in fridge in container until set, now blend until you achieve a smooth gel like consistency.
Dill mayonnaise:
In a thermo blender add the dill and 600ml oil then turn to full power for 7 minutes, hang through muslin cloth for 4 hours. Take the passed oil and set aside, now take egg yolk with a splash of lemon juice and slowly emulsify 300ml of plain olive oil followed by the 600ml of passed oil. Season well.
Compressed cucumber:
Deseed and cut into desired shape, mix apple juice with vinegar and add peices of cucumber neatly in a vacuum bag with a little of the pickle and vacuum seal. Do 1 hour before service to retain a crisp texture.

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.