Ginger smoked salmon with wasabi jelly and sesame tuille

Name: Ginger smoked salmon
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 8
Cuisine: British
Ingredients: 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

Ingredients

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

"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.

Method

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.