- Salmon cure
- 400gr Rock Salt
- 80gr Sugar
- 8 Lemon- Zest
- 8 lime- Zest
- 8 Orange- Zest
- 20gr Fennel Seeds
- 20gr Coriander Seeds
- 20gr Mustard Seeds
- 3 Star Anise
- Salmon Fillets- All bones in, skin on, collar Attached
- 1 salmon fillet will give you 14 portions
- Miso Crème Fraiche
- 650gr Crème Fraiche – Hang for 24 hours
- 75gr Light Miso
- 10 ml Truffle Oil
- Lemon Juice
- Seasoning.
- Compressed Cucumber
- Baby Cucumber – Peeled
- 50ml pomace oil
- 15 ml white wine vinegar
- 5 gr sugar
- 2 gr Salt
- Lotus root crisps
- Blanched Baby Bok Choi
- Winter truffle
Cured smoked Salmon, miso crème fraiche, bbq cucumber and winter truffle by Paul Hood
Cured smoked Salmon, miso crème fraiche, bbq cucumber and winter truffle by Paul Hood
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 smoked Salmon, miso crème fraiche, bbq cucumber and winter truffle by Paul Hood recipe. (Head Chef – Social Eating House) in association with Goodfellows.
Ingredients
Method
Salmon cure
Toast the Fennel, Coriander, mustard and star anise. Combine with rest of the ingredients.
Sprinkle liberally over the salmon, leave to cure for 15 hours, wash off the salt, then cold smoke for 4-5 hours.
Compressed Cucumber
Compress cucumbers for 30 minutes
Blow torch cucumbers, slice into discs and (pickle to order)
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