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Assiette of Shetland Salmon

A dish devised by David Dent of the London Marriott Hotel in Grosvenor Square and served as the fish course at the 19th Master Chefs of Great Britain Annual Luncheon in November 2001.

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
6	Smoked Salmon, Fillet, Mousse	Starter, Snack, Savoury	Boil, Chill, Poach, Stir Fry	30 mins to 1 hour

Ingredients:

For the salmon terrine (makes 10 portions)

• 1 kg fresh salmon, skinned and pin boned
• 250g smoked salmon
• 175g baby spinach, cooked and drained
• 375g butter (softened)
• cayenne pepper
• 100 ml cream
• 2 red onions
• lemon juice to taste
• 10 sprigs
• dill seasoning

For the salmon frittata:

• 500 ml pancake batter
• fresh, chopped herbs for the herb pancakes
• dill
• parsley
• chervil
• 350g cream cheese
• 400g smoked salmon
• ½ cucumber, fine cubed, no seeds
• 15 g salmon keta
• Lemon oil

For the beetroot gravalax:

• 1 whole side fresh salmon, skinned and pin boned
• 1 kg raw beetroot
• 350g sugar
• 350g salt
• lemon juice
• 1 bulb fennel
• star anise to taste
• lemon oil to taste

For the tartare of salmon:

• 500g raw diced salmon
• 250g smoked salmon
• 50g whole grain mustard
• ½ bunch fresh dill
• lemon juice to taste
• black pepper
• olive oil
• fresh picked herbs
• flat parsley
• chervil
• curley endive

Method:

For the tartare of salmon

Line a terrine mould with clingfilm, then line with the sliced smoked salmon and refrigerate.

Cut the fresh salmon in half, sear one half in a hot pan with a little olive oil and place under lights for approximately 20 minutes, the salmon should be nice and pink and very moist, chill then flake and set aside. Poach the other half in a court bouillon and then chill, blend the softened butter with the fresh poached salmon, lemon juice, cayenne pepper, cream and seasoning. Lightly mix in the flaked salmon and fresh cooked, drained spinach and then place into your terrine.

Then fold over the tops of the smoked salmon over so the mix is covered with the smoked salmon, wrap in clingfilm and lightly press overnight.

Cook the red onions slowly in a little olive oil and lemon juice. The lemon juice makes the red onion bleed so it looks purple, chill, season and dress with a little lemon oil.

Slice the terrine and serve with the red onions.

For the beetroot gravalax

Mix the pancake batter with the chopped herbs and make a pancake on a rectangular, nonstick baking tray 12 inch x 7 inch. Cover the work surface with clingfilm and line with the fresh herb pancakes, place the smoked salmon on top then beat the cream cheese till soft, season then spread thinly on the salmon. Grab the edge of the pancake and fold it in on itself and roll up in a spiral. Place in the fridge to set overnight. Slice and serve with a salsa of diced cucumber, salmon keta, lemon oil and seasoning.

For the salmon frittata

Cook the beetroot till soft, peel and chill then purée in a food processor with salt, sugar, lemon juice, fennel, a little star anis and lemon oil. Place mix all over salmon, wrap in muslin and chill in the fridge for 3 days. Slice the salmon and serve.

For the salmon terrine

Line a 11 inch in diameter mould with the smoked salmon. In a separate bowl combine the raw salmon, dill, whole grain mustard, lemon juice, olive oil and cracked black pepper. Place in the centre of the mould till full, clingfilm tightly and place in the fridge for approximately 2 hours till the salmon has rested. Serve with a little mixed herb and curley endive salad dressed with a little lemon oil.

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