- HOT SMOKED SALMON
- 1 x 170g piece HOT SMOKED SALMON - SEE RECIPE SHEET HOW TO DO
- OREGANO INFUSED OLIVE OIL
- VACCUUM BAG
- GARNISH
- 4 pieces RUSSETT APPLE WEDGES - COATED WITHA LITTLE SUGAR AND COOKED WITHOUT COLOUR IN BUTTER
- 2 spears ASPARAGUS - CUT IN HALF
- BROTH
- 70 ml DENHAM ESTATE RUSSETT APPLE JUICE
- 3 drops HORSERADISH JUICE
Hot Smoked Salmon with Horseradish Broth
Ricardo Soares
19th January 2011
Hot Smoked Salmon with Horseradish Broth
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 Hot Smoked Salmon with Horseradish Broth recipe.
Ingredients
Method
POACH THE SALMON GENTLY IN VACUUM BAGS WITH OLIVE OIL IN WARM WATER BATCH AT AROUND 68C FOR SEVERAL MINUTES
REMOVE SKIN WHEN COOKED AND SEASON.
WARM APPLE JUICE IN A STAINLESS STEEL PAN,
ADD THE THREE DROPS OF HORSERADISH JUICE (NO MORE AS IT IS EXTREMELY STRONG) SERVE IN A MILK JUG WITH THE MAIN COURSE.
