Warm Salad of Nith Salmon
Serves 4 ‘entrée’
Vanilla mayonnaise, pea purée, lemon and dill jelly, pea shoots and endive.
Peter S.Woods at Friars Carse Country House Hotel, Dumfries & Galloway
4 x 125g Salmon fillets (preferably wild salmon in season)
300g frozen petits pois
1 teaspoon sea salt
1 teaspoon bicarbonate of soda
4 tablespoons of mayonnaise (homemade / quality shop bought)
½ vanilla pod (seeds only)
Juice of ¼ lemon
2 teaspoons chopped fresh dill
Zest of one lemon
4 leaves of gelatine (soaked in cold water for 5 minutes)
4 slices of rye bread (cut into 8 rounds)
100g sliced smoked salmon
Full fat cream cheese
Curly endive, pea shoots and tomato petals to garnish
Salmon: place on an oiled baking tray, brush with olive oil and sprinkle with sea salt. Bake at 175°C for 8 minutes, remove and stand in a warm place for 10 minutes.
Peas: Boil in a little salted water with bicarbonate of soda, remove from heat and stand for 5 minutes. Stand and blend with stick blender.
Mayonnaise: Add seeds from ½ a vanilla pod and juice of ¼ lemon. (Best made day before)
Dill & Lemon jelly: Soak gelatine leaves in cold water for 5 minutes. Bring water to boil, take off heat, add lemon zest and chopped dill. squeeze excess water from gelatine leaves and stir into water mix. Pour into a shallow tray and chill overnight. Prior to serving turn out jelly and finely chop.
Make little ‘sandwiches’ from rye bread rounds, smoked salmon and cream cheese.
Place in centre of plate, topped with a quenelle of pea purée & warm salmon fillets.
Put small dots of mayonnaise around the plate.
Garnish with pea shoots, curly endive & tomato petals.
Top with chopped dill jelly just before serving.