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
Equipment
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)
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