Ginger smoked salmon with wasabi jelly and sesame tuille

• 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