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1
For the cured salmon: Boil all ingredients.
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2
Then add the sliced fennel off the heat and leave to infuse.
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3
When cold place the salmon in the solution and leave to marinade uncovered in a fridge for 24hrs to dry.
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4
When marinated cut 8 half inch cubes from the thick part of the salmon.
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5
For the wild smoked salmon cream: boil the creme fraiche with the trimmings and skin of the smoked salmon.
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6
Cool and pass.
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7
Place in the pacojet with trimmed smoked salmon and freeze.
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8
When frozen, blend and fold in a further 150/200g of creme fraiche.
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9
Season with lemon juice, tabasco, smoked paprika, salt and pepper
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10
For the lemon balm jelly: Bring all ingredients together and cover.
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11
Then simmer for 40 minutes on a low heat.
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12
Pass onto 200g of lemon verbena and 200g of lemon balm.
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13
Leave to infuse for 2/3 hours while covered.
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14
Pass through a muslin and set with gelatine.
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15
For the horseradish cream: Whisk the creme fraiche and add the horseradish and vinegar just before it gets to a stiff peak.
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16
Put into a small plastic bottle.
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17
For the watercress puree: Blanch and refresh watercress, squeeze as much water out as possible in a paper towel.
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18
Freeze in pacojet container.
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19
When frozen pour in the reduced cream and season with the Worcestershire sauce, salt and pepper.
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20
Pass through a sieve.
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21
Put in a small plastic bottle.
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22
For the picked vegetables: bring the apple vinegar to the boil with 50g of sugar.
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23
Leave vegetables to marinade for 2 hours in the solution
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24
To assemble: Place 25grms of wild smoked salmon cream into a consomme bowl and cover with 100ml of lemon balm jelly.
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25
Chill for 3-4 hours.
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26
Garnish with 2 cubes of cured salmon, 3 radish and 3 onion rings, 3 dots of horseradish cream and 3 dots of watercress puree.
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27
Then place 5 or 6 chive flowers and 1 tspn of cold pressed rapeseed oil.
