Sous Vide Marinated Smoked Salmon with Dill and Cucumber
- COOK TIME: 2 hours
- PREP TIME: 2 Hours
- DIFFICULTY: Medium
- SERVES: 8
Marinated smoked salmon
- 1kg side of salmon
- 300g of salt
- 300g of sugar
- 3 lemons, zest only
- 1 tbsp of dill seeds
- 1 tbsp of fennel powder
- olive oil
- 1 apple
- 1 cucumber
- 2 tbsp of Chardonnay vinegar
- 1 tbsp of sorrel, sliced julienne
- olive oil
- 100g of yoghurt
- 10g of fresh horseradish, finely grated
- 20ml of lemon juice
- 8 Slices of dark rye bread – to serve
- Chopped dill – to serve
Recipe courtesy of chef Agnar Sverrisson from www.greatbritishchefs.com
- To cure the salmon, mix together the salt, sugar, lemon zest, dill seeds and fennel powder. Spread half the mixture over the bottom of a tray and lay the salmon on top. Sprinkle the remaining marinade over the fish and rub it in with your hands to ensure an even coating. Refrigerate for 1 hour.
- For the pickled vegetables, chop the apple and the cucumber into 5mm cubes, making sure that you keep the apple cubes separate from the cucumber ones. Seal the apple in one vacuum bag with half the Chardonnay vinegar and a pinch of salt and the cucumber in another vacuum bag with the remaining vinegar and a pinch of salt. Set aside to pickle until required.
- Take the salmon out of the fridge. Rinse the fish in plenty of cold water to remove the marinade, then pat dry with kitchen paper and divide into individual portions (70g per portion). Arrange the portions in a deep tray, then tightly cover the tray with cling film.
- In the centre of the tray, pierce the cling film with a sharp point to make a small hole. Pipe smoke into the tray through the hole for 30 seconds, then set the smoke-filled tray aside for 5 minutes to infuse.
- Preheat the water bath to a temperature of 45⁰C.
- Remove the cling film covering the tray and seal the salmon portions in individual vacuum bags, adding a drizzle of olive oil to each one. Place the bags in the water bath and leave to cook for 30 minutes.
- To make the yoghurt dressing, place the yoghurt in a small bowl and gradually mix in the horseradish and lemon juice, adding more or less depending on your personal taste.
- Unseal the vacuum bags containing the salmon and remove the fish. Lightly scorch one side of each portion using a blowtorch.
- Empty the vacuum bags containing the pickled apple and cucumber into a single bowl, add the sorrel and olive oil and mix well.
- To serve, smear some yoghurt dressing over the base of each place and spoon over the pickled vegetables, disturbing them around the plate. Position a slice of rye bread in the centre of the plate and balance a portion of salmon on top. Dust the fish with dulse powder and chopped dill, then finish the dish with a garnish of wood sorrel, dill leaves and dulse.