Organic Salmon, trout roe, pickled cucumber, dill oil

JP McMahon

JP McMahon

28th April 2016
JP McMahon

Organic Salmon, trout roe, pickled cucumber, dill oil

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 Organic Salmon, trout roe, pickled cucumber, dill oil recipe.


  • For the salmon & trout roe:
  • • 4 x 120g fillets of Salmon, pinboned
  • • 1 small jar of trout roe (scallop roe will also work – ask your fishmonger)
  • • Sea salt
  • For the pickled cucumber:
  • • 1 cucumber, thinly sliced (a mandolin will help achive this)
  • • 1 cucumber, peeled and cut into 1cm rounds
  • • 250ml cider vinegar
  • • 175g sugar
  • For the dill oil:
  • • 1 bunch of dill
  • • 250ml rapeseed oil
  • To garnish:
  • • Sea salt flakes
  • • Some small baby bitter leaves, such as watercress, red russian kale or kohl-rabi
  • Equipment:
  • • Small food thermometer


(serves 4)
1. For the dill oil: blanch the dill in simmering water for 1-2 mins and plunge immediaty into ice water. Dry the dill oil completely and place in a small pot. Cover with the oil and warm to 60°C for 8 minutes. Pour into the a conatainer and allow to macerate for a few hours. Strain before use.
2. To pickle the cucumber: heat the sugar and vinegar in a small pot until the sugar has dissolved. Allow the pickle to cool and then pour over the two different types of cucumber . Refridgerate until required.
3. For the Salmon: season the salmon lightly with sea salt. Place the salmon in four seperate zip lock freeer bags. Ensure as much air as possible is removed before sealing. Cook the Salmon in 44°C water for 12 minutes.
4. To plate: remove the salmon from the bags carefully. Place on the plate and arrange three cucumber rounds each side of the salmon. Curl one cucumber strip and place upright on the plate. Place a little bit of the roe on top of each salmon fillet. Dress with the dill oil. Finally decorate with the baby bitter leaves.

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