Cured Salmon, oyster emulsion, avocado and cucumber

Matt Edmonds

Matt Edmonds

3rd December 2014
Matt Edmonds

Cured Salmon, oyster emulsion, avocado and cucumber

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 Cured Salmon, oyster emulsion, avocado and cucumber recipe by Matt Edmonds, head chef at Searcy's.


  • Cured Salmon:
  • 1 x side salmon
  • 2l water
  • 300g salt
  • 2 lemons - zest
  • 2 limes - zest
  • 2 oranges - zest
  • Oyster emulsion:
  • 5 x rock oysters
  • 100g pasteurised egg yolk
  • Qs white wine vinegar
  • Qs sunflower oil
  • Qs seasoning
  • Qs lemon juice
  • 2g xantham gum (optional)
  • Avocado puree:
  • 10 x ready to eat avocados
  • 4 x limes –juiced
  • 3tbsp crème fraiche
  • Qs seasoning
  • Qs tobasco
  • Charred cucumbers
  • Oyster leaves


Cured Salmon:

Skin the salmon, remove the blood line and trim.

Make the brine with the water and salt, add the citrus zest heat to dissolve and infuse, then chill to room temperature.

Add the salmon and leave for 45 mins.

After, remove and wash off the brine.

Place the salmon in vac pac bags and seal, poach at 37°c for 30 mins

After, ice until very cold, remove from the bags and portion in thin slices.

Oyster emulsion:

Chuck the oysters and separate the juice from the meat.

Strain the juice through a sieve.

In a blender add the egg yolk, oyster meat, juice and vinegar and blend, add the oil gradually to make an emulsion.

Add the seasoning and juice to taste.

Add the xantham gum if the mixture becomes too loose.

Avocado puree:

Peel and stone the avocados.

Place in the blender and puree to a smooth mix.

Add the lime juice and crème fraiche, season.

Add drop of tobacco, and pass though a sieve, store in a bottle for service.


Peel the cucumbers, season, then with either a blow torch or on a plancha blacken the cucumbers till very dark all over.

Once evenly coloured place in a vac pac bag and seal 100% and leave for few hours.

After remove, slice and season.

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