- 10 NZ King salmon, cold smoked slices
- 100ml thick greek yoghurt
- 50ml crème fraiche
- 1 lemon, fine zest only
- 1tsp honey
- 1tsp fresh cut dill tips
- flaky sea salt
- Roll plastic food wrap on to a flat surface, lay the salmon slices side by side, slightly overlapping to achieve a rectangle shape approx 150mm x 100mm. Cover the salmon with some more plastic wrap and using a rolling pin lightly roll over the top of the salmon to achieve a smooth uniform thickness and shape. Place on a flat tray and in a chiller to allow the salmon to chill again.
- In a mixing bowl place yoghurt, creme fraiche, lemon zest, honey and dill. Mix all ingredients well.
- Remove the plastic off the top of the salmon and spread the yoghurt mixture on top of the salmon leaving a 10-20mm gap at the top edge of the salmon.
- Using the bottom plastic wrap, roll up the salmon with the yoghurt mixture in the middle forming a rolled cigar shape, approx 30mm diameter. Twist and tie the ends of the plastic and place the roll into the freezer. Allow the roll to freeze completely.
- Once frozen remove and slice rounds approx 3-5mm thick and push skewers into the edge of the frozen salmon round, making sure it goes all the way into the yoghurt mixture. This process needs to be done quickly. Place the popsicles back on to a flat tray with plastic on it to stop them sticking to the tray. Briefly return to the freezer in case any have begun to defrost.
- To present, place the popsicles into a serving dish (rock salt in a glass works well) and just prior to service quickly brush over each one with a kitchen gas/butane torch to slightly soften and take the hard edge off them.
Note: The popsicles require a lot of care and attention just prior to service; they need to be served slightly defrosted however if they are let to go too soft they will quickly fall apart.
Image and recipe courtesy Nurtured Seafood