Norwegian salmon lightly smoked and baked
INGREDIENTS:
Norwegian salmon lightly smoked and baked
600 gr salmon fillets
30 gr salt
5 gr sugar
40 gr wood chips for smoking
Egg yolk cream:
5 egg yolks
25 gr butter
25 gr olive oil
Sunflower oil to coat the egg yolks
Salt and cayenne pepper
Sour cream with horseradish:
200 ml sour cream
1 cc lemon juice
4 gr salt
2 cc grated horseradish
Chive oil:
200 gr chives
250 gr sunflower oil
½ cc salt
10 ml lemon juice
Avocado and cucumber turnover:
1 cucumber
1 avocado
20 ml olive oil
1 cc lemon juice
Salt and cayenne pepper
Vegetable pickle
90 ml apple vinegar
50 ml sugar
15 ml water
Juice of 1 lemon
Salt
Inflated salmon skin
Skin from one salmon fillet, clean
PREPARATION:
For the salmon:
Marinate the salmon with the salt and sugar for 3 hours. Rinse and dry. Cold-smoke in a smoker for 20 minutes at 22ºC. Divide into 60 gr portions. Transfer to small vacuum packs with a teaspoonful of olive oil. Seal and bake for 25 minutes at 52ºC.
For the cream of egg yolk:
Bake the egg yolks in oil at 75ºC for 45 minutes. Beat the egg yolks with the butter and olive oil until smooth. Season and transfer the mixture to a piping bag.
For the sour cream with horseradish
: Whip the sour cream until stiff, then add the grated horseradish and season with lemon and salt. Shape into a quenelle and serve.
For the chive oil
: Mix the spring onions with the salt and oil. Heat in a pan and simmer for 6 minutes. Strain and add the lemon juice.
For the avocado and cucumber turnover:
Mix the avocado flesh with the olive oil, lemon juice, salt and pepper to make a purée. Cut the cucumber into 4 x 6 cm. rectangular slices. Pat dry with a cloth and place a little of the avocado purée to one end of the cucumber rectangles. Fold the cucumber over the filling forming a ‘baby samosa' shape. Sprinkle with vegetable pickle and herbs. Serve at room temperature.
For the vegetable pickle
: Mix the apple vinegar with the sugar and water. Add salt and lemon to taste.
For the puffed salmon skin
: Seal in a vacuum pack and bake at 85ºC for 2 hours. Dry with a cloth and cut into 2.5 cm triangles. Mix 5 gr Activa with 5 gr water. Brush 2 mm of the skin with the mixture and fit another skin on top. Leave in the press for 6 hours. Fry in oil at 170ºC until crisp. Season with salt.
TO SERVE:
Plate as shown in the photograph. Accompany with salmon roe, dill and watercress.