Confit of Smoke Salmon on Avocado Pureé with creamed horseradish and cucumber jelly recipe by Gary Jordan
Ingredients
5 ml fennel seeds
5 ml coriander seeds
1.5 litres extra virgin olive oil
500 ml olive pomace oil (a light olive oil blend)
4 lime leaves
peel of 1 medium lemon (peeled with a vegetable peeler)
peel of 1 small orange (peeled with a vegetable peeler)
6 pieces (about 120 g each) smoked salmon (centre cut)
3 ripe avocados
juice of 1 lime (or 20 ml lime juice)
50 ml water
150 g cucumber, peeled and finely chopped
400 ml apple juice
1 x 2 g sachet agar-agar
45 ml creamed horseradish or creme fraiche (optional)
1 apple, cubed, for garnishing
fresh fennel sprigs, pea shoot cress and cro-herbs (beetroot seedlings, etc.) for garnishing
Recipe
Serves 6
Start by making the aromatic oil. In a small pan, dry roast the fennel and coriander seeds for 5 minutes over low heat without scorching (just to release the spice flavours). Remove and grind together for 1 minute.
Combine the oils in an ovenproof saucepan and add the spices, lime leaves and lemon and orange peel. Warm the oil mix on low heat for 1 hour. Pass through a muslin cloth into a plastic tub to remove all the bits. Place in the refrigerator and chill.
Pack the portions of salmon tightly together in a deep oven pan and pour over the chilled aromatic oil until the salmon is submerged. Cover the pan with clingfilm and set aside until you have finished preparing the other ingredients.
To make the avocado puree, peel and puree the avocados with the lime juice, adding the water to obtain the desired soft, creamy texture suitable for spreading. Set aside in a container with the avocado pip (it prevents browning through oxidation).
To make the cucumber jelly, combine the cucumber (reserve a few cubes for garnishing) and apple juice using an electric blender. Pass the mixture through a fine chinois (sieve) into a saucepan, add the agar-agar and bring to the boil for 1 minute. Pour into a shallow tray or dish (so mixture is about 5 mm deep) and allow to set (it should set at room temperature). When cool, cut into small squares or rounds (use small cookie cutters).
Place the oil-covered salmon in its oven pan into a bain-ttuirie (water bath) - heated to 50°C - for 12 minutes. Alternatively, bring the flavoured oil to 55°C in a large saucepan, immerse the salmon pieces, (at room temperature) and then allow to cool in the oil until serving.
To serve, start with a generous smear of avocado puree across each plate. Place a portion of salmon in the centre. Dot a few daubs of creamed horseradish/creme fraiche around the perimeter, interspersed with a round of cucumber and apple jelly topped with a small cube of either cucumber or apple. Garnish with fresh herbs and micro-herbs.
Wine Pairing
Jordan Nine Yards Chardonnay
Recipe courtesy of Justin Saunders of the Jordans' London restaurant, High Timber