Friday, 17 June 2016

Lime, Chilli and Gin cured Salmon with pickled cucumber and radish, avocado and wasabi mousse, pea shoots and trout crisp

Well, I thought this was a pretty good competition entry, until I realised that it was entered by me, and I'm not a teachers pet so I had absolutely no chance whatsoever. Anyhow, I still thought it was good enough to share on here, as my family enjoyed it and i thought it was one of my nicer looking plates of food.
It may look difficult, and too chefy, but I promise you it's really easy. The salmon can be prepared ahead. And even though the pickled vegetables look complicated, there really simple. All you need is a really sharp knife and a peeler if you don't have a mandolin.
The avocado mousse is super delicious and creamy, just make sure you do it no more than an hour before, otherwise it will discolour. If your serving a lot of people it can easily be plated up before hand, if your luckier than me and have loads of bench space.
Its also be easily adaptable, swap out the salmon with sea trout if you can't find salmon. If your intolerant to dairy just take out the cream, it will be less creamier but otherwise the same. If you can't get hold of the cucumber or radishes both can easily be swapped with carrots or courgette both which could be sliced either way depending on the thickness, but since the radishes were in season i used those.
For the trout:
X4 100g portions of trout
2 limes, zest
2 chillis, finely chopped
150g salt
150g sugar
150g Gin                                                           

For the pickle:
1 cucumber
100g radish
¼ cup rice wine vinegar
½ tsp sugar
¼ tsp salt

For the mousse:
1 avocado
2 tsp wasabi
1 tbsp extra thick double cream

Pea shoots

1.    Remove the skin from the trout and set aside. Thinly slice the trout.
2.    Dissolve the salt, sugar in the gin, before adding the lime and chilli. Lay the slices of trout on a tray before covering in the cure. Cover and leave to cure for 1hr (or until firm) in the fridge.
3.    Meanwhile, make the pickle by dissolving the sugar and salt in the vinegar. Finely slice the radishes and the cucumber lengthways before adding into the liquid. Leave to pickle for 1hr, stirring occasionally.
4.    When almost ready to serve, blend together the avocado and cream. Add wasabi to taste. Season.
5.    Pat the skin dry, before lightly oiling, season and place on a tray in a hot oven (190c), until golden and crisp.
6.    When ready to serve, wash the trout to remove the cure.

7.    To serve, smear the mousse on the plate, place the trout on top, roll up the cucumber and sprinkle over the radishes and pea shoots.

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