Stained Ora Salmon, Smoked Beetroot and Blackberries, Goats Milk Cream, Horseradish and dill
This is a technical recipe, that will bear you amazing results if you stick with it.
- 2 x Large Trays
- 2 x Large Pots
- 2 X Plastic Sauce Bottles
- 1 Whole Ora Salmon
- 100 g Powdered Beetroot
- 140 g Raw Sugar
- 140 g Sea Salt
- 50 g Ginger
- 20 g fennel Seeds
- 3000 g Beetroot Peeled
- 3000 ml water
- 100 ml Hazelnut oil
- 200 g Black berries - Frozen is ok
- 20 g Smoking Gun Wood Chips
- 36 g salt
- 500 ml Goats Milk - Main Ridge
- 2 g Lemon myrtle
- 3 g salt
- 5 g agar
- 1000 ml milk
- 10 g salt
- 20 g glucose
- 500 ml Goats Milk
- 100 g Fresh Horseradish
- 10 g salt
- .2 g Xantham Gum
- 250 ml Hazelnut Oil
- 2 Dill bunches
- 4 g salt
- 1 bunch English spinach
- Freeze dried Black berry powder
- Black nasturtiums 5 mm - 5 per
- Black Fennel Fronds 2 cm - 5 per
- Wild Garlic Flowers White - 7 per
- Remove the sides of salmon and pin bone
- Mix the rock Salt and sugar with crushed ginger and toasted fennel seeds and lightly cure the sides of salmon overnight or approx.. 12 hours.
- After rinse in cold running water to remove salt and sugar.
- Sprinkle the fillets with beetroot powder and cover with glad wrap, smoke the fillets then refrigerate until later.
- After approx 2 hours portion the fillets into 60 g, 2 cm slices. Lay on a tray and cover with cling film, smoke again. When ready to serve gently warm at 45 degrees for 20-30min.
- Simmer peeled beetroot, black berries and water until all over the water is dissolved (approx. 1 hour) then puree until very smooth with salt and hazelnut oil.
- Transfer the puree into a container with a good amount of service area (to contact smoke) and lightly smoke with the smoking gun.
- Then put into a squeeze btl with fine nozzle attachment and set aside for service.
- Warm goats milk and lemon myrtle until almost simmering, then whisk in the agar and salt, remove from the heat and set in the cool room in a covered container (remove lemon myrtle leaves if whole)
- Once the milk has fully set approx. 1 hour - puree until very smooth and pass through a fine sieve and transfer to a squeeze btl with fine nozzle
- To make the milk skins gently warm the milk in a G1 tray on a very low heat or Bain Marie style, after about 20,30min skins will start to appear.
- Gently remove the skins using a sheet of baking paper and laying it over the skins, when the paper is lifted the skins should remain on the paper.
- Transfer the paper to a dehydrator or low temp oven 65-85 low fan. De hydrate until completely dry. This dish requires approximately 5 pieces 3 cm size. This can be done up to one week in advance.
- Add all of the ingredients and blend for 3-4 min, strain and set aside ready for service
- Blend all of the ingredients and strain through an oil filter, set aside ready for service.
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