Organic Glenarm Salmon with avocado mousse, crab and coriander cress salad

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This dish may seem very difficult to make, but it is well worth the effort as the final results are outstanding. A beautiful fresh dish perfect for summer. It works well as a light lunch with a little salad and new potatoes or it makes an ideal starter for any summer dinner.

Serves 10


2 sides of salmon skinned, preferably Organic Glenarm or wild
1pkt coriander very finely chopped                                                                     
Rind from 6 limes very finely grated                                                                                  
2tblsp Maldon salt

Crab salad;
500g Crab meat picked and check for small pieces of shell            
1 large Shallot, thinly sliced
2 Tomatoes, peeled, seeded and diced                                                                                                     
Red chillies deseeded, and finely diced

Avocado mousse;
2 avocadoes                                                                                                                      
Juice from 1 lime                                                                                                                                     
1 sheet of gelatine                                                                                                                         
15ml milk                                                                                                            
20ml double creamed

To serve;
Chive battons
Tomato concasse, (Diced tomato that has been skinned and deseeded)
Coriander cress
Lime oil (made by infusing olive oil with lime juice and zest)

For the Ballontine;

Trim the salmon, remove the tail and the top piece to leave the salmon in a perfect rectangle shape, remove all of the fat and brown flesh from the belly and all of the pin bones, and sprinkle each half with a little salt. Place one piece of salmon on top of the other, mix together the coriander, lime rind and Maldon salt, completely cover the outside of the salmon in the coriander mixture  and roll into perfect barrel shape in cling film, making sure it is very tight, allow to set for 2 hours. Place the salmon into a water bath set at 47c and cook for 1min for every 100g of the salmon weight, plus 20mins extra. Remove from the water and chill until cold.

For the crab salad;

Gently mix together picked crab meat, very thinly sliced shallots, tomato concasse, diced red chilli and dress with lime oil, season with a little Maldon salt and ground pepper.

For the avocado mousse;

Peel and stone the avocados and put the flesh into a blender and blend with the lime juice. Soften the gelatine in cold water. Warm the milk and add the drained gelatine stir until dissolved, pour this into the avocado puree and blend gently. Place the avocado mixture into a bowl and set aside. Whip the double cream to soft peaks and fold into the avocado. Place into a container and allow to set in the fridge.

To serve;

Place one slice of salmon into the centre of a serving plate and sprinkle with a little maldon salt and freshly cracked black pepper; place a spoonful of crab salad on top of the salmon slice. Garnished around the dish with the avocado mousse and diced tomato concasse, drizzle with lime oil and garnish with coriander cress and serve.

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