Cured Salmon with Oyster Panna Cotta, Crab, Avruga Caviar & Avocado/Crème Fraîche
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Cured Salmon with Oyster Panna Cotta, Crab, Avruga Caviar & Avocado/Crème Fraîche

Geoffrey Smeddle, The Peat Inn, Fife, Scotland - January 19th, 2014

Serves 8 to 10

Salmon:

  • 1 salmon fillet, scaled, pin boned, and scored
  • 200g Maldon sea salt
  • 100g sugar
  • 1 lime, zested and juiced
  • 1 lemon, zested and juiced
  • 50g ginger, peeled and zested

Line a tray large enough to hold the side of salmon with a depth of at least 6cm with cling film, spreading the film wide enough to fully wrap around the salmon later.

Combine salt, sugar, lime, lemon, and ginger; spread half the cure mix down the middle of the cling film; lay fish on mixture; cover topside of the salmon with cure mixture; tightly wrap fish in cling film; refrigerate 12 hours, turning salmon over halfway through.

Remove cling film; rinse fillet carefully; skin salmon, removing blood line; cut salmon in half lengthwise; cut each fillet in two; slice across the width of fillet, yielding 4 rectangles of cured salmon (which can be used now and sliced into pieces of 3 to 4mm thickness, allowing 5 slices per person); reserve.

Oyster panna cotta:

  • 60g unsalted butter
  • 2 banana shallots, finely diced
  • 100ml white wine
  • 24 oysters, shucked, meat removed and juices strained and reserved
  • 130g milk
  • 130g double cream
  • 4.5 gelatin leaves, bloomed in ice water
  1. Line 2 square ring molds, 6" by 6", with cling film.

  2. Sweat shallots in butter until soft; add wine; reduce liquid by half; add remaining ingredients, except the gelatin; bring to boil; remove from heat; transfer to blender; add gelatin, then immediately blend to smooth liquid; strain liquid; divide between the 2 molds; reserve in refrigerator; allow to chill; cut into desired rectangle shapes.

Avocado puree:

  • 1 avocado
  • 2 to 3 tsps. crème fraîche
  • lime juice
  • salt

Scoop avocado flesh into small hand blender chopping bowl; add remaining ingredients; blitz until smooth; season; place in piping bag; reserve in refrigerator.

Daikon radish:

  • 1/2 Daikon radish, peeled, sliced paper-thin, and blanched

Using a pastry cutter, punch out coins from each disk measuring 3cm across (you will need 7 to 8 coins per portion); reserve.

Assembly:

  • 125g white crabmeat, picked over to remove any shell, etc.
  • olive oil
  • lime juice
  • sea salt
  • 2 tsps. coriander, chopped
  • 6 radishes, cut into matchstick bâtons
  • micro coriander
  • chive bIatons, cut into 1.5cm lengths from very fine chives
  • Avruga caviar
  • wasabi cream
  • micro coriander (for garnish)
  1. Slice salmon into 6 slices per portion, approx. 3mm thick; arrange on left side of plate in an overlapping line.

  2. Toss crabmeat with oil, lime juice, sea salt, and coriander; spoon down the middle of the salmon; arrange radish coins down the length of crab; scatter micro coriander, chive bâtons, and radish matchsticks.

  3. On right side of plate, place 2 rectangles of oyster panna cotta at an oblique angle to each other; pipe dots of avocado and wasabi creams in and around the rectangles; spoon Avruga caviar onto each panna cotta; finish plate with scattered micro coriander.