Salmon Caviar and Cucumber
Mike ReidIngredients:
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:
- Juice the cucumber in your juicer, whole with skin on
- 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:
- 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
- Once done take them off the stove and drain on a cloth
For the Tartar:
- Add your Salmon to the bowl, then dot your lemon creme fraiche around it
- Add your two different types of cucumber ribbons to the plate next followed by capers, caviar and flowers
- 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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