Amazon.co.uk Widgets Skip to content
Chilli cured salmon with elderflower

Curing the salmon with chilli gives it a lovely background heat which is then complimented with lightly pickled ingredients and the sweetness of elderflower gel. In the photo, I served mine with a little pinch of friend shallots for a bit of crunch

Agar agar can be bought from most supermarkets and will be in the same section from which you buy gelatine. I have found a truffle slicer a really useful tool in the kitchen. I use it to slice small veg like radish to a beautiful paper thin thickness

500g salmon, skinned

100g sea salt

100g soft light brown sugar

150ml white wine

3 hot red chilli

Elderflower gel

250ml elderflower cordial

1/2 tsp agar agar

Garnishes

100g pickled ginger (I used Saitaku sushi ginger)

1/4 cucumber, peeled

1 tsp rice vinegar

pinch white pepper

6 radish

1 tsp sesame seeds

mirco herbs or salad leaves

To cure salmon, combine the salt and sugar and sprinkle on the salmon on both sides and press onto the flesh. Place in a snug container. In a blender, blitz the chilli with white wine and pour into the container. Cover and cure for 8 hours. After 8 hours, remove from the cure, lightly rinse the salmon under cold water and pat dry. Keep in the fridge until ready to serve.

Elderflower gel

In a small pan add the elderflower cordial and sprinkle the agar agar powder, heat to 90C stirring all the time so it dissolves. Once it reaches 90C remove from the heat and pour into a bowl. It will set very quickly compared to gelatine. When it’s set, put into a blender or nutri bullet and whizz until you have a gel consistency. I put mine in a plastic squeezey bottle but you can keep in a bowl to spoon onto the dish. Store in the fridge.

Finishing the dish

Cut the cucumber into a small dice. Drizzle with rice vinegar and a pinch of white pepper and set aside while you finish the dish.

Slice the radish very thinly. Slice the salmon and divide between 6 plates, top with slices of pickled ginger, radish, lightly pickled cucumber, a sprinkle of sesame seeds and drizzle or dollop the elderflower gel over the salmon. Finish with a few appropriate micro herbs or salad leaves. (I used pink radish)

Chilli cured salmon with elderflower

Chilli cured salmon with elderflower

Jules
Curing the salmon with chilli gives it a lovely background heat which is then complimented with lightly pickled ingredients and the sweetness of elderflower gel. In the photo, I served mine with a little pinch of friend shallots for a bit of crunch
Agar agar can be bought from most supermarkets and will be in the same section from which you buy gelatine. I have found a truffle slicer a really useful tool in the kitchen. I use it to slice small veg like radish to a beautiful paper thin thickness
No ratings yet
Prep Time 20 minutes
Cook Time 5 minutes
curing 6 hours
Course Starter
Servings 6 people
Calories 269 kcal

Equipment

Truffle slicer
Small Blender or Nutribullet

Ingredients
  

Salmon

  • 500 g salmon fillet skin removed
  • 100 g sea salt
  • 100 g light brown sugar
  • 150 ml white wine
  • 3 hot red chilli

Elderflower gel

  • 250 ml elderflower cordial
  • 1/2 tsp agar agar

garnishes

  • 100 g pickled ginger I use Saitaku sushi pickled ginger
  • 1/4 cucumber peeled
  • 1 tsp rice vinegar
  • pinch white pepper
  • 6 radish
  • 1 tsp sesame seeds
  • Micro herbs or salad leaves

Instructions
 

  • To cure salmon, combine the salt and sugar and sprinkle on the salmon on both sides and press onto the flesh. Place in a snug container. In a blender, blitz the chilli with white wine and pour into the container. Cover and cure for 8 hours. After 8 hours, remove from the cure, lightly rinse the salmon under cold water and pat dry. Keep in the fridge until ready to serve.

Elderflower gel

  • In a small pan add the elderflower cordial and sprinkle the agar agar powder, heat to 90C stirring all the time so it dissolves. Once it reaches 90C remove from the heat and pour into a bowl. It will set very quickly compared to gelatine. When it's set, put into a blender or nutri bullet and whizz until you have a gel consistency. I put mine in a plastic squeezey bottle but you can keep in a bowl to spoon onto the dish. Store in the fridge.

Finishing the dish

  • Cut the cucumber into a small dice. Drizzle with rice vinegar and a pinch of white pepper and set aside while you finish the dish.
  • Slice the radish very thinly. Slice the salmon and divide between 6 plates, top with slices of pickled ginger, radish, lightly pickled cucumber, a sprinkle of sesame seeds and drizzle or dollop the elderflower gel over the salmon. Finish with a few appropriate micro herbs or salad leaves. (I used pink radish)

Nutrition

Calories: 269kcalCarbohydrates: 33gProtein: 17gFat: 6gSaturated Fat: 1gCholesterol: 47mgSodium: 6523mgPotassium: 547mgFiber: 1gSugar: 17gVitamin A: 53IUVitamin C: 2mgCalcium: 39mgIron: 1mg
Tried this recipe?Let us know how it was!

Comments (0)

Leave a Reply

Basket
Search