Recipe by Dale MacKay from Top Chef Canada Episode 13.
Directions for: Citrus Cured Salmon with Horseradish Cream and Pea Puree, Lemon Sauce with Caviar and Smoked Salmon with Horseradish Oil
Ingredients
Citrus Cure1 cup salt
cup sugar
peel of 3 oranges
peel of 1 lemon
2 Tbsp pink peppercorns
2 Tbsp black peppercorns
2 Tbsp coriander seeds
2 Tbsp juniper berries
Citrus Cured SalmonCitrus Cure
1 1 lb(s) salmon fillet, skin removed
Horseradish Cream1 cup 35% cream
cup horseradish, freshly grated
5 sheet of gelatin
2-3 cups water, cold
Citrus Cured Salmon
Pea Puree1 Tbsp vegetable oil
2 shallots, diced
1 clove garlic, minced
2 cup frozen peas, thawed
water
1 cup spinach
1 cup pea shoots
salt
Lemon Sauce7 cup water, cold
2 Tbsp salt
peels of 8 lemons, all pith removed
cup sugar
1 pinch saffron
Juice of 1 lemon
1 cup vegetable oil
Horseradish Oil1 cup fresh horseradish, grated
cup vegetable oil
AssemblyPea Puree
Citrus Cured Salmon with Horseradish Cream, sliced 2 inches long, by an inch wide
1 radish, thinly sliced on the mandolin
Lemon Sauce
Osetra Caviar
1 radish, julienned
4 oz portions of Smoked Salmon, cold
Horseradish Oil
cup wasabi peas, crushed
1 radish, finely diced
3 Tbsp Pea Shoots
Directions
Citrus Cure1. Place ingredients in a food processor, blend until well incorporated. Set aside until curing salmon.
Citrus Cured Salmon1. Spoon 1/2 of Citrus Cure in a dish. Place salmon on Citrus Cure and spoon remaining Citrus Cure over salmon. Place in fridge until salmon is firm, approximately 30 minutes to 1 hour.
2. Remove salmon from Citrus Cure. Rinse under cold water, pat dry and place in fridge until adding Horseradish Cream.
Horseradish Cream1. In a bowl, combine cream and horseradish. Steep for a minimum of 3 hours, maximum 24 hours.
2. Strain cream, discard horseradish and place cream in a pot over medium-low heat.
3. Place sheets of gelatin in a bowl filled with cold water until sheets have softened, approximately 5-10 minutes.
4. Remove gelatin, squeeze with hands removing water. Place in horseradish infused cream. Stir until gelatin dissolves.
5. Heat cream to 70 degrees. Mixture should be thin enough to pour and thick enough to set over fish.
6. Spoon Horseradish Cream over Citrus Cured Salmon.
7. Place in fridge to set before slicing, approximately 1 hour.
Pea Puree1. Heat oil in a saut pan over medium-high heat. Add shallots and garlic, sweat until tender and translucent. Add peas and toss to soften.
2. Add water just below the peas, cover with lid.
3. Once peas are cooked, approximately 5 minutes, add spinach and pea shoots. Cook until wilted, place in a blender and puree until smooth.
4. Transfer to a container and place in fridge to cool.
Lemon Sauce1. Place 2 cups of water, 1 tablespoon of salt and lemon peel in a pot. Bring to a boil, remove from heat and strain through a sieve. Discard water and repeat process. Discard water.
2. Place lemon peel in the same pot with 3 cups water, sugar and 1 tsp of salt. Bring to a simmer over low heat. Cook until the peels are tender, approximately 1 hour.
3. Remove from heat, add saffron, stir and set aside to cool, approximately 1 hour.
4. Strain lemon syrup. Place peel, 1 cup lemon syrup and lemon juice in a blender. Puree until smooth.
5. While blending, add oil in a slow and steady stream.
6. Season with remaining salt and set aside for assembly.
Horseradish Oil1. Place oil and horseradish in a small pot.
2. Heat to 150F, remove from heat and set aside for 12 hours.
3. Strain oil through a coffee filter into a container. Set aside until plating Smoked Salmon.
Assembly1. Spoon 1 tablespoon of Pea Puree on the right-hand side of rectangular plates.
2. Place 1 piece of Citrus Cured Salmon with Horseradish Cream on top of pea puree. Garnish with 1 piece of thinly sliced radish.
3. Place 1 teaspoons of Lemon Sauce in the centre of the plate. Spoon 1 teaspoon of Osetra caviar on top, garnish with 1 piece of julienned radish.
4. Place 1 piece of Smoked Salmon on the left hand side of the plate. Drizzle Horseradish Oil over Smoked Salmon.
5. Garnish Smoked Salmon with 1 teaspoon of crushed wasabi peas, 1 teaspoon of diced radish, a few pea shoots and serve.
See more: Fish, Appetizer, French, Gourmet