A Passion To Inspire’s Lightly Smoked Loch Duart Salmon, Sorrel Emulsion, Asparagus and Fennel Slaw
- 450g Loch Duart Salmon
- 50g Molasses
- 27g Liquid Smoke
- 25g Brown Sugar
- 2.5g Black Pepper
- 3 bunches Sorrel (picked leaves only)
- 200ml Veg Oil
- 200ml Olive Oil
- 60g Egg Yolk
- 30g Samphire, blanched
- ¼ Granny smith apple, julienne
- ¼ Cucumber, ribbons
- 2 Asparagus spears, ribbons
- 10g Sorrel, chiffonade
- ½ Fennel, shaved
- 10ml Horseradish vinegar
Smoked Loch Duart Salmon
450g Loch Duart Salmon
Salt/Sugar 4:1 ratio
27g Liquid Smoke
25g Brown Sugar
2.5g Black Pepper
- Set the sous vide to 45°C.
- Skin the salmon and remove the bloodline.
- Dry cure the salmon with the salt/sugar mix and leave for 45 minutes.
- Rinse the salmon in an ice bath to remove the sugar and salt.
- Mix the molasses, sugar, black pepper and liquid smoke.
- Pat the fish dry and apply the glaze on both sides, and roll in cling film. Vacuum pack and cook for 20 minutes.
- Plunge into an ice bath and cool.
- To serve cut into 80g portions
3 bunches Sorrel (picked leaves only)
200ml Veg Oil
200ml Olive Oil
60g Egg Yolk
- Blitz together sorrel and both oils, leave to drain through muslin.
- Combine a tablespoon of water and the egg yolks.
- Gently add sorrel oil to form an emulsion if to thick add water a teaspoon at a time to achieve the desired consistency.
- Season with salt.
Asparagus & fennel slaw
30g Samphire, blanched
¼ Granny Smith apple, julienne
¼ Cucumber, ribbons
2 Asparagus spears, ribbons
10g Sorrel, chiffonade
½ Fennel, shaved
10ml Horseradish vinegar
- Shave the fennel on a mandolin, lightly salt and roll in the horseradish vinegar.
- Just before serving cut the apple and sorrel and gently mix all the ingredients.
- Use chive flowers and marigolds to garnish.
Back to all recipes