Ginger smoked salmon with wasabi jelly and sesame tuille

Ginger smoked salmon with wasabi jelly and sesame tuille

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"Every meal we create in the restaurant is underpinned by by a strong commitment to ethically sourced products and good value for money."
Mark Poynton, Alimentum.

Preparation Time:  35 minutes

Cooking Time:  25 minutes

Serves: 8


1 x side RSPCA Assured Loch Duart Salmon, pin boned, skinned and blood line removed
10 g Sosa smoked powder/or hickory smoke essence
50g Maldon sea salt
500ml water
30g ginger, peeled and sliced
3 sheets dried nori
10g wasabi paste
100ml fish stock
1 leaf of gelatin
black and white sesame seeds
100ml RSPCA Assured double cream, lightly whipped
30ml Fairtrade soy sauce


Cut the salmon in half lengthways. Mix the smoked powder, ginger, salt & water together and place the salmon fillets in the mix for 20 minutes.

Mix the wasabi, fish stock & gelatin together in a pan & bring to the boil. While still warm, pour onto a flat sheet & leave to set.

Combine the soy sauce & cream together & season with a little lemon juice if needed. When the salmon has been in for 20 minutes take out of the water mix & pat dry.

Lay out a big sheet of cling film onto a flat surface & hydrate the nori sheets in the same water you had the salmon in, by placing in the water for 3 seconds & then lay them flat, slightly overlapping on the cling film in a line.  Then place the salmon one on top of the other on the nori, skin side outwards. 


Wrap the nori sheets & cling film round the salmon as tightly as possible to make a cylinder shape. Tie the ends.

Place the salmon cylinder in the water at 57°C and cook for 20 minutes - maintain the temperature throughout the cooking time & then chill in ice water

When cold, slice 3cm slices of salmon & take off the cling film. Season with a little Maldon sea salt & lemon juice, place on the plate and put a little quenelle of soy sauce cream on top of salmon then a small sheet of wasabi jelly on the quenelle. Sprinkle with sesame seeds, to serve.

At the restaurant, we serve this dish with sweet pickled cucumber, sesame tuilles & micro herbs, & a glass cloche of ginger smoke.

Recipe:  The Freedom Food Celebrity Recipe Collection

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