3 Shades of New Zealand King Salmon Cold Smoked Salmon, Salmon Tartar, Hot Smoked Salmon Brandade
4 portions
Ingredients
| 4 slices | Cold Smoked New Zealand King Salmon |
| 3 | Cherry Tomato – thinly sliced rounds |
| 20 mls | Horseradish Mayonnaise |
| 160gms (5.5oz) | Fresh New Zealand King Salmon Fillet – finely diced |
| 10 | Capers – finely chopped |
| 30gms (1oz) | Red Onion – finely diced |
| 4 | Chive Spears – finely diced |
| 1 slice | Wholemeal Sandwich Slice Bread - crumbed |
| 1/2 tsp | Paprika |
| 1 pinch | Dried Red Chilli - crushed |
| 100gms (3.5oz) | Hot Smoked NZ King Salmon Fillet - crushed |
| 50gms (1.7oz) | Cooked Mashed Potato |
| 20 mls | Extra Virgin Olive Oil |
| 1/2 | Garlic Clove – crushed to a paste |
| 1 small | Shallots – finely diced |
| 1 sprig | Fresh Dill – finely diced |
| 15 mls | Crème Fraiche |
| 1/2 | Lemon - julienne zest & juice |
| 1 | Mini Baguette – thinly sliced & lightly toasted. |
| 20gms (0.7oz) | Butter |
| Micro-greens or sprouts to garnish | |
| Flakey Sea Salt to taste |
Method
- Salmon Tartar - in a bowl mix the fresh salmon, capers, red onion & 1/2 the diced chives, season with salt - set aside until ready to serve.
- Salmon Tartar Chilli Seasoning – heat a small fry pan & add the butter & wholemeal crumbs, lightly fry until golden, remove from the heat & add the paprika, dried chilli & the other 1/2 of the chives. Mix well & allow to cool - set aside until ready to serve.
- Salmon Brandade - heat a small fry pan & add the shallots & garlic, quickly fry without coloring. 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 – on 4 selected plates or platters arrange the 3 dish items as follows;
1) Loosely fold the cold smoked salmon (1 slice per plate) & place on the plate, lay slices of cherry tomato on & around the salmon (dehydrated cherry tomatoes also make a great intense garnish) – 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. Place a small amount of salmon tartar chilli seasoning in front of each portioned salmon tartar mould.
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. Serve.
Chef's Notes:
This dish displays the versatility of the NZ King Salmon across 3 separate methods of preparation.
It can be served as a platter dish to share but in this format becomes a very stylish small plate option for formal dinner parties. This dish works very well displayed on a rectangle plate or platter.
This dish displays the versatility of the NZ King Salmon across 3 separate methods of preparation.
It can be served as a platter dish to share but in this format becomes a very stylish small plate option for formal dinner parties. This dish works very well displayed on a rectangle plate or platter.