Cured smoked Salmon, miso crème fraiche, bbq cucumber and winter truffle by Paul Hood

Goodfellows

Goodfellows

Standard Supplier 31st March 2014

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

  • 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

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)

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.