HOT SMOKED SALMON WITH PICKLED VEGETABLES & HORSERADISH CREAM

By Ben Levene Sous Chef, Local Restaurant De Bortoli Yarra Valley Estate
Feature recipe for October 2018

SERVES 6
  • 600g hot smoked salmon
  • 1 raddichio head, very finely sliced
  • 1 bunch chevril, picked
  • 1 bunch watercress, picked
  • 1 fennel head, very finely sliced
  • 1 bunch French breakfast radish, quartered
  • salt and pepper, to taste
  • 30ml extra virgin olive oil

 

PICKLED VEGETABLES

  • 4 carrots
  • 1 yellow carrot
  • 1 purple carrot

 

PICKLING LIQUID

  • 100g sugar
  • 250ml white wine vinegar
  • 75ml water
  • spices (pinch of fennel seeds, dried chilli, coriander seeds, cinnamon, cloves, bay leaf)

Using a peeler, slice the carrots into ribbons. Combine the ingredients of the pickling liquird in a pot and bring to the boil, strain onto the sliced carrots and leave to cool.

 

HORSERADISH CREAM

  • 20g fresh horseradish, grated
  • 2 tsp sea salt
  • 350ml cream

Peel and grate the horseradish, add salt and infuse with the cream overnight. The next day pass through a fine sieve. Whip to soft peak.

 

ASSEMBLY

Drain off the pickled vegetables. Flake the salmon into chunks. Combine the pickled vegetables with the chevril, watercress and salmon Dress with the extra virgin olive oil and season to taste. Serve hirseradish cream on the side.

 

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