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Salmon Fillet in a Treacle Cure, Smoked & Cooked SousVide | Recipe by sousvidetools.com

Salmon Fillet in a Treacle Cure, Smoked & Cooked SousVide

Salmon Fillet in a Treacle Cure, Smoked & Cooked SousVide https://www.youtube.com/embed/KlzstJ7wmX0 Sous Vide Christmas Recipes SousVide, Cold Smoking, Salmon English
salmon
  • COOK TIME: 40mins
  • PREP TIME: 15 mins
  • DIFFICULTY: Easy
  • SERVES: 4

Ingredients

  • Four Salmon fillets (80g portions) Skin on
  •  100ml Cold Water
  •  10g Sea Salt
  •  50g Black Treacle
  •  1/4 Teaspoon of Fennel Pollen
  •  1 Teaspoon of Wholegrain Mustard
  •  1 Granny Smith Apple – thinly sliced
  •  2 Cauliflower Florets – thinly sliced
  •  Fennel Herb
  •  1 Gherkin – thinly sliced
  •  1 Teaspoon of Salted Baby Capers
  •  30ml Olive Oil
  •  Lemon Juice of half a lemon

Method

  1. Pre-heat water bath or circulator to 48 degrees Celsius
  2. Combine Salt, Water, Fennel Pollen, Wholegrain Mustard and Treacle in a bowl.
  3. Stir to dissolve salt
  4. Soak the Salmon portions for 40 minutes in mixture
  5. After 40mins take out salmon, rinse and pat dry.
  6. Smoke using smoking gun & whisky smoking chips
  7. Add to pouch and seal portions under vacuum
  8. Cook for 20mins at 48 degrees
  9. Once cooked – chill portions in ice water
  10. Mix Cauliflower, Apple, Gherkins, Capers & Fennel Herb
  11. Dress the dish with Olive Oil, Lemon Juice and season with salt.

Video

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