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NZ King Salmon Plate Medley

120 minshere
Cooking method: Stove top

NZ King Salmon Plate Medley

120 mins
Cooking method: Stove top
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Recipe

Ingredients

  • 160g fresh NZ King salmon fillet, finely diced
  • 10 capers, finely chopped
  • 30g red onion, finely diced
  • 4 chives spears, finely diced
  • salt
  • 20g butter
  • 1 slice wholemeal bread, crumbed
  • ½tsp paprika
  • 1 pinch dried red chilli, crushed
  • 1 small shallots, finely diced
  • ½ garlic clove, crushed to a paste
  • 100g hot smoked NZ King salmon fillet, crushed
  • 20ml extra virgin olive oil
  • 50g cooked mashed potato
  • 1 sprig fresh dill, finely diced
  • 15ml creme fraiche
  • ½ lemon, julenned zest & juice
  • 4 slices cold smoked NZ King salmon
  • 3 cherry tomato, thinly sliced rounds
  • 20ml horseradish mayonnaise
  • micro-greens or sprouts to garnish
  • 1 mini baguette, thinly sliced & lightly toasted
  • flakey sea salt to taste

Seafood used

Cooking method

Salmon tartar
In a bowl mix the fresh salmon, capers, red onion & half the diced chives, season with salt - set aside until ready to serve.

Salmon tartar chill seasoning
Heat a small frying pan & add the butter & wholemeal crumbs, lightly fry until golden, remove from the heat & add the paprika, dried chilli & the other half of the chives. Mix well & allow to cool - set aside until ready to serve.

Salmon brandade
Heat a small frying pan & add the shallots & garlic, quickly fry without colouring. Add the salmon, olive oil & potato, stir to mix, allow to cool & transfer to a small bowl.  Add the dill, crème fraiche, lemon juice & season to taste. The mixture should be a firm paste that can be shaped.

To complete the dish

  1. On 4 plates or platters arrange the 3 dish items as follows:
    Loosely fold the cold smoked salmon (1 slice per plate) on the plate, lay slices of cherry tomato on & around the salmon and drop a small amount of horseradish mayonnaise in front of the folded cold smoked salmon.
  2. Evenly portion & mould the salmon tartar & position next to the cold smoked salmon, garnish the top with micro-greens & or sprouts.
  3. Evenly portion & shape (quenelle is possible) the salmon brandade & place next to the salmon tartar. Place next to the salmon brandade 4-5 thin slices of the toasted mini baguette. Lay some flaky sea salt in front of the brandade.

Image and recipe courtesy Nurtured Seafood