Hayfield Manor put a little twist on a classic salmon canape for something seriously elegant to serve up this weekend!
250g Salmon fillet or 1/4 of a side
For the Marinade
25g Rock salt
100ml Saki (Japanese rice wine)
15ml White wine vinegar
One vanilla pod split and scraped
For the Salsa
Two shallots finely diced
20g Chopped flat leaf parsley
100/150ml Olive oil
Salt and pepper to season
– Place your salmon, skin side down on a piece of cling film twice the size of the salmon. Mix all the marinade ingredients together then spread onto the pink flesh side of the salmon. Gently turn over the salmon so that it is upside down on a plate and leave in your fridge for 24 to 36 hours.
– Take out of the fridge and lightly wash off marinade under cold water then dry with a towel. Cut five slices of salmon, cutting straight down and across the salmon. Try to cut as thin as you can without tearing the salmon.
– Roll the first piece of salmon up as though you are rolling up a sleeping bag, then wrap around one piece at a time the other pieces of salmon. Place this on the centre of a plate and put a small dollop of creme fraiche with a sprig of chervil on top.
– To make the salsa, mix all the ingredients together and leave overnight for the flavours to fuse.
– Garnish with a nice straight line of the salsa down one side of the plate, your dish is now ready to serve.
This is a dish that takes a bit of love and time to prepare but is a definite winner if you are entertaining, and can be prepared in advance.
This site uses Akismet to reduce spam. Learn how your comment data is processed.