Salmon Caviar and Cucumber

Mike Reid

Ingredients:

Recipe brought to you with the help of our friends at Velisha Farms

Cucumber Consommé:

  • ½  Whole cucumber
  • ½ Lime juiced
  • Salt and pepper to taste

Pickled Cucumber:

  • ¼ Cucumber peeled, into ribbons
  • 3 Tbsp Pickling liquid (see other recipes)

Bournoisete Capers:

  • 100g Capers Surfine, drained
  • 50g Butter, salted
  • 1 Tbsp Lemon juiced

For the Tartar:

  • 200g Wild Tasmanian Salmon, fillet
  • 3 Tbsp Bouniroste capers
  • 5g Caviar
  • 2 ribbons pickled Cucumber
  • 2 ribbons raw cucumber
  • 1 Tsp organic Creme Fraiche
  • Cucumber flowers, to garnish
  • Viola Flowers, to garnish

Method:

Cucumber Consommé:

  1. Juice the cucumber in your juicer, whole with skin on
  2. Add your half a juiced lime to the liquid and store in the fridge until needed. Use on the day of making for it to taste at its best

Bournoisete Capers:

  1. Heat your pan over a medium heat, add your butter and then add your capers. Sautee them for about 3 minutes making sure you keep the capers moving every half a minute. Just before you take them off add a squeeze of lemon to the butter and cook out for about 30 seconds
  2. Once done take them off the stove and drain on a cloth

For the Tartar:

  1. Add your Salmon to the bowl, then dot your lemon creme fraiche around it
  2. Add your two different types of cucumber ribbons to the plate next followed by capers, caviar and flowers
  3. Serve with the cucumber Consommé on the side

Our friends at Wine Selectors suggest pairing this dish with a Grenache Shiraz Mataro.

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