Salman Mousse

8/13/2019 Salman Mousse

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Cured salmon- Marcello Tully

This curedsalmon recipe combinesbeetroot,dill and salmon for an excellent

main dish. While Scandinavian gravad lax may have inspired thisseafood dishs

inception, the result is anything but traditional. The salmon isnt cured for as longas gravad lax, which means it needs to be cooked before serving. Marcello

Tully uses fennel seeds and pink peppercorns to add a complex, anise-like note

to the cure, bringing the flavour to another level

Cured salmon recipe

Main

Medium

10 hours 45 minutes

8

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METHOD
http://www.greatbritishchefs.com/ingredients/salmon-recipeshttp://www.greatbritishchefs.com/ingredients/beetroot-recipeshttp://www.greatbritishchefs.com/collections/by-the-sea-seafood-recipeshttp://www.greatbritishchefs.com/chefs/marcello-tullyhttp://www.greatbritishchefs.com/chefs/marcello-tullyhttp://__dopostback%28%27p%24lt%24zonemain%24mainpageplaceholder%24mainpageplaceholder%24lt%24zonecontent%24rptselectedrecipe%24repitems%24ctl00%24ctl00%24ctl00%24btnadd%27%2C%27%27%29/http://www.greatbritishchefs.com/recipes/cured-salmon-recipe-fennel-beetroot-dill#tweakshttp://__dopostback%28%27p%24lt%24zonemain%24mainpageplaceholder%24mainpageplaceholder%24lt%24zonecontent%24rptselectedrecipe%24repitems%24ctl00%24ctl00%24ctl01%24btncookedandloved%27%2C%27%27%29/http://__dopostback%28%27p%24lt%24zonemain%24mainpageplaceholder%24mainpageplaceholder%24lt%24zonecontent%24rptselectedrecipe%24repitems%24ctl00%24ctl00%24ctl01%24btncookedandloved%27%2C%27%27%29/http://www.greatbritishchefs.com/recipes/cured-salmon-recipe-fennel-beetroot-dill#tweakshttp://__dopostback%28%27p%24lt%24zonemain%24mainpageplaceholder%24mainpageplaceholder%24lt%24zonecontent%24rptselectedrecipe%24repitems%24ctl00%24ctl00%24ctl00%24btnadd%27%2C%27%27%29/http://www.greatbritishchefs.com/chefs/marcello-tullyhttp://www.greatbritishchefs.com/chefs/marcello-tullyhttp://www.greatbritishchefs.com/collections/by-the-sea-seafood-recipeshttp://www.greatbritishchefs.com/ingredients/beetroot-recipeshttp://www.greatbritishchefs.com/ingredients/salmon-recipes


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LAUNCH COOKING MODEWhat's this?

1.To cure the salmon, mix the caster sugar, salt, pink peppercorns, fennel seeds andmixed spice together in a bowl. Peel off the skin from the salmon and remove any

pin bones

2.Place a large piece of cling film on the work surface and sit the salmon on top.

Spread the spice mixture evenly over both sides of the salmon and place another

piece of cling film on top. Wrap the salmon in the cling film, making sure there is

plenty of spice mixture on the flesh

3.Place the wrapped salmon on a tray and sit another tray on top. Weigh it down with

a couple of food tins or a heavy-based pan to help draw the moisture from the

salmon and place in the refrigerator for 6-8 hours

4.To cook the beetroot for the beetroot and crme frache mixture, preheat the oven

to 180C/Gas mark 4. Wrap each beetroot in foil and bake for approximately 2

hours or until fully cooked, then set aside until cool enough to handle

5.Peel the beetroot and set two aside for cutting into cubes. Quarter the remaining

four and put them in a food processor. Crush the garlic and add to the processor

with the crme frache, plus Tabasco, caster sugar and salt to taste. Mix well and

set aside

6.To make the dill dressing, whisk the vinegar, mustard, sugar and egg yolk together

in a bowl. Gradually whisk in the hazelnut and sunflower oils in a steady trickle,
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making sure it emulsifies; you can increase the pace a little once the mixture is

stable. Add the dill and season to taste with salt and pepper. Set aside

7.Remove the salmon from the cling film and wash in cold water to remove the cure.

Leave the salmon on a tray in the refrigerator for a further 2 hours to dry a little

8.Trim the two remaining cooked beetroot and cut them into 1cm cubes ready to

garnish the dish. Quarter the tomatoes and remove the pulp and seeds. Flatten

each piece of tomato flesh and carefully peel away the skin. Cut the flesh into small

squares and set aside until just before serving

9.Shortly before you are ready to serve, preheat the oven to 180C/Gas mark 4. Heat

some oil in a deep-fryer. Finely shred the raw beetroot and deep-fry the shreds for

1-2 minutes, until crisp. Drain on kitchen paper

10.

Cut the salmon into 60-gram cylindrical portions and fry in a little oil in anovenproof frying pan for 30 seconds on each side. Transfer the fish to the oven for

3 minutes to finish cooking

11.Using a stainless steel ring the same size as your salmon portions, spoon a mound

of the beetroot and crme frache mixture onto each serving plate and pat it down

firmly

12.Top with the salmon, then arrange a nest of fried beetroot on top of the fish. Swirl

the dill dressing around the plate and decorate with the cubes of beetroot and

tomato, plus the flowers and basil

Send us feedback on this Cured salmon recipe
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INGREDIENTSCured salmon

1 600g side of fresh salmon

100g of caster sugar

100g ofcoarse sea salt

5pink peppercorns

5g offennel seeds

2g of mixed spice

Beetroot and crme frache

6 medium raw beetroot

4 tbsp of crme frache

1 dash of Tabasco

1 garlic clove

caster sugar

Dill dressing

1 tbsp of white wine vinegar

1 tbsp of Dijon mustard

1 tbsp of caster sugar

1 egg yolk

125ml of hazelnut oil

50ml of sunflower oil

4 tbsp of dill, chopped

salt

pepper

To plate

2 medium raw beetroot

vegetable oil

2 tomatoes
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16 small sprigs of fresh basil

1 handful of edible flowers

EQUIPMENT

1. Stainless steel rings

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CURED SALMON RECIPE TWEAKSWHAT'S THIS?

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Salman Mousse