- Salmon
- Salmon – 400g
- Salmon cure
- Limes x 1 zest
- Lemons x 1 zest
- Maldon salt 100g
- 200g chervil
- Cure for one hour wash of under cold water.
- Steam tray, steam on each side of the salmon 1min each side take out, cling film but just rest on top of the salmon.
- Once cool chop chervil until very fine, lay out cling film sprinkle with chervil place salmon on top and roll salmon up so the chervil sticks to it.
- Chill in fridge ready to slice.
- Avocado puree
- Avocado x 2
- Lime juice x 1
- Blitz together season with salt fridge.
Citrus cured salmon, sweet lemon, avocado purée, shellfish mayonnaise and crisp ginger
Citrus cured salmon, sweet lemon, avocado purée, shellfish mayonnaise and crisp ginger
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 Citrus cured salmon, sweet lemon, avocado purée, shellfish mayonnaise and crisp ginger recipe. Starter cooked by Andy Sheridan from the Chester Abode during the 2011 North West Young Chef Competition final.
Ingredients
Method
Lobster mayo
Reduced lobster bisc mixed with mayo
Confi lemon
Blanch lemons ten times with skins on. Then slowly cook in stock syrup until soft and sweet in flavour
Ginger crisp
Peel ginger length ways to get long strips.
Slow confi in stock syrup until sweet in flavour. Deep fry at 160 until crisp
Cucumber, celery , confi lemon
Bulls blood micro herb to garnish
Dice all of the above about 2mm thick mix together with classic vinaigrette and confi lemon juice season well
Plate up
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.
