Gateau of Salar Flaky Smoked Salmon with Avocado Salsa, Herb oil and Balsamic Reduction
Smoked Salmon with a Thai-inspired Salsa and Herb oil and Balsamic dressing.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon | Starter,Savoury | Uncooked | 30 mins to 1 hour |
Ingredients
- 250g hot Salar Flaky Smoked Salmon, flaked into large pieces
For the salsa
- 1 ripe Haas avocado
- 2 ripe plum tomatoes, peeled, deseeded and chopped into 1cm cube
- 1 red onion, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 teaspoon Japanese pickled ginger (sushi ginger), finely chopped
- 1 tablespoon fresh coriander, chopped
- 1 tablespoon Thai fish sauce
- the juice and zest of half a lime
- Maldon salt
- freshly ground black pepper
- 100g baby salad leaves or ice lettuce, or purslane
- 1 batch herb oil (see below)
- 1 batch balsamic reduction (see below)
Method
To make the salsa, halve the avocado and remove the stone. Halve again, remove the skin and chop into 1cm chunks. Place in a mixing bowl and add the chilli, coriander, pickled ginger, tomato, Thai fish sauce, a pinch of salt and the lime zest and juice. Mix well and leave at room temperature for about 30 minutes so the flavours develop.
Lightly dress the leaves in a teaspoon of olive oil, a small squeeze of lemon juice and a pinch of seasoning.
To serve, set a 7.5cm biscuit cutter or food ring in the centre of a plate. Flake the salmon and, using about 75g per ring, press into the base of each ring, banking it up the sides so that it will hold. Spoon the salsa on top of the salmon and press down lightly. Remove the ring carefully and garnish with a small handful of slightly dressed salad leaves. Drizzle round the herb oil and the balsamic reduction.
For the herb oil:
40g mixed fresh chives, parsley and tarragon 300ml olive oil
Drop the herbs into a big pan of salted boiling water for ten seconds. Drain and refresh under cold running water then dry thoroughly (I wring them in a clean tea towel). Put the herbs in a liquidiser with the olive oil and blitz for one minute. Store in a clean bottle until needed.
For the balsamic reduction:
Boil one wineglass full of balsamic vinegar until it reduces to a third in volume. Allow to cool, and use as garnish.
