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.

Similar Recipes

Fresh Fennel, Pea and Broad Bean

Fresh Fennel, Pea and Broad Bean

Ingredients: 500g fresh broad beans, in their pods 3–4 small fennel bulbs 250g frozen peas, thawed and rinsed 1 red onion, finely sliced 1 cup dill, finely chopped 1⁄2 bunch mint, finely chopped, plus extra whole leaves to garnish 1⁄2 bunch flat-leaf parsley, finely...

Lamb Cutlets, Romesco Sauce and Pesto

Lamb Cutlets, Romesco Sauce and Pesto

Ingredients: Recipe brought to you with the help of our friends at Let's Go Motorhomes Romesco Sauce: 4 large red peppers 2 garlic cloves 150g ground almonds 100g sun-dried tomatoes in oil 100ml extra virgin olive oil 20ml apple cider vinegar 1 tbsp smoked paprika 1...

Crispy Fried Eggs with XO and Lap Cheong

Crispy Fried Eggs with XO and Lap Cheong

Ingredients: Serves: 2-4 1 cup Vegetable oil 4 eggs 3 lap cheong sausages, thinly sliced 2 Tbsp XO Sauce 100gm cherry tomatoes, halved ½ red onion, thinly sliced 1 green chilli, thinly sliced ½ cup coriander, roughly chopped Method: Heat oil in a wok over a...

XO Sauce

XO Sauce

Ingredients: ½ cup dried scallops ½ cup dried shrimp 300ml Shaoxing wine 6 long red chillies, roughly chopped 2 inch piece ginger, peeled, roughly chopped 1 head garlic (10-12 cloves), peeled, roughly chopped 2 large red shallots, roughly chopped 1 large rasher bacon,...

Cannelloni

Cannelloni

Ingredients: Filling: 1 bunch silverbeet, chopped finely 500g ricotta 1 egg 50g grated parmigiano cheese Sea salt Freshly cracked black pepper 1/3 nutmeg grated Sugo: 2 x 400g tins chopped tomatoes 1 brown onion, finely diced 1 garlic clove, finely chopped 1 long red...

Cavatelli Cacio e Pepe

Cavatelli Cacio e Pepe

Ingredients: 100g butter 200g finely grated pecorino cheese Salt Black pepper, freshly ground Pasta Dough: 100g semolina flour 100g plain flour 80ml - 100ml water Pinch of salt Method: Make the pasta dough and allow it to rest for 20 minutes.  Cut the dough into long...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!