Who fancies some beautiful smoked salmon?
Why not try Mark Greenaway’s great recipe?
SMOKED SALMON, CAVIAR, SAUCE GRIBICHE
SERVES 6
SAUCE GRIBICHE
4 hard-boiled eggs, yolks discarded and whites finely diced
100ml olive oil
Half bunch of fresh chervil, chopped
Half bunch of fresh tarragon, chopped
Half bunch of fresh flat parsley, finely shredded
100g sweetened baby capers
100g cornichons, drained and finely diced
Salt
Mix all of the ingredients in a bowl and gently fold together.
Season with a little salt but be careful as the capers can already be a little salty
SMOKED SALMON CANNELLONI
200g smoked salmon trimmings
100g crème fraiche
50ml double cream
2tsp chopped chives
Sea salt
6 strips of very thinly sliced smoked salmon
Blend the smoked salmon trimmings together with the crème fraiche and cream until it forms a smooth mousse like texture. Place in a small bowl and fold through the chives and a little pinch of salt. Refrigerate for approximately one hour.
Place the smoked salmon mousse mixture into a piping bag with a
plain nozzle.
Lay out the smoked salmon on some outstretched clingfilm to form a large strip. Pipe the smoked salmon mousse along the length of the slices and roll up tightly together to form a cylinder. Tie off the ends of the clingfilm and refrigerate for one hour
SLOW COOKED EGG YOLK
4 eggs
Sea salt
Place the eggs in a water bath at 62°C for four hours.
Peel the eggs, discard the shell and the white. Place yolks in a bowl, season with a little sea salt. Place in piping bag and refrigerate
MELBA TOASTS
2 slices of white bread, crusts removed
50g clarified butter
Vegetable oil for deep frying
Sea Salt
In a pasta machine pass the bread through each size setting twice until the last setting is reached.
Cut each slice of bread into 16 triangles. Lightly brush the bread triangles with clarified butter. Deep fry in the oil at 180°C until golden and crispy.
Drain the triangle on kitchen paper. Season with a little sea salt.
TO ASSEMBLE
1 leaf of radicchio, torn into small pieces
Half jar caviar
Cut the salmon ‘cannelloni’ into to 11cm lengths and remove the clingfilm. Using a 14cm cookie cutter press the gribiche around the inside to form a circle each plate, remove the cookie cutter and place the smoked salmon “cannelloni” in the middle of the circle.
Decorate the circle of gribiche with the egg yolk, melba toasts, caviar and radicchio.
Mark Greenaway is the Chef Patron of Restaurant Mark Greenaway on North Castle Street, Edinburgh. He recently launched his debut cookbook; Perceptions – Recipes from Restaurant Mark Greenaway.
