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Daniel Martins trio of salmon tasters (1)

Recipe Information

Ingredients

Traditional Warm Salmon

• 180g Cut, Warmed Regal Wood Roasted Smoked Salmon
• 12 tips Asparagus
• 125ml Beure blanc
• 5g Dill
• 1/2 Leek
• 1 cup Spinach
• 2 Tb Regal Marlborough Salmon Caviar, to garnish

Beure Blanc

• 40ml White wine vinegar
• 40ml White wine
• 1/2 Shallot
• 125g Unsalted butter, cubed
• 1 bunch Parsley
• 1 bunch Thyme
• 1 part Cream
• Lemon Juice To taste
• 2 Tb Salmon Caviar
• 5 g Dill

Method

Traditional Warm Salmon

1. Heat water for steamer

2. Julienne leek, steam and deep fry (140c)

3. Cut

4. Steam asparagus

5. Saute spinach, pat dry

6. Arrange on a plate

Beure Blanc

1. Place all ingrediants except butter and cream into sauce pan. Reduce to a glaze

2. Add cream

3. Over a moderate heat add the butter to the sauce, a few pieces at a time

4. Set sauce aside in a warm place to allow flavours to be imparted into the sauce

5. Plate and add dill and Regal Marlborough Salmon Caviar