- 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, dill, burnt lemon & BBQ potato
Nathan Snoddon
14th December 2017
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.
Ingredients
Method
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.
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