- 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
One Community. One Purpose. Powered by You.
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.
