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Shaun Clouston’s sauvignon vine smoked salmon, with crayfish mayonnaise, horseradish panna cotta and caper salsa

Shaun Clouston’s sauvignon vine smoked salmon, with crayfish mayonnaise, horseradish panna cotta and caper salsa

  • Serves 1

  • Preparation time:

  • Cooking time:

Ingredients

For the vine smoked New Zealand King Salmon:
80-90gm of smoked salmon per serving
1 TBL organic maple syrup per serving

For the Horseradish Panna Cotta:
225mls cream
25mls milk
50g horseradish (we use Mandy’s prepared)
Salt to taste
Pinch of White pepper
1 tsp Sugar
1 ¼ gelatine leaves
1 tsp lemon juice

For the Caper Salsa:
2 TBL baby Capers (or larger ones chopped a little)
1 tsp preserved lemon (finely diced)
½ tsp long red chilli (finely diced)
½ tsp shallot (finely diced)
1 tsp flat leaf parsley (finely chopped)
50 ml Olive oil

For the Crayfish Mayonnaise:
½ cup crayfish cooked and roughly chopped
1/3 cup mayonnaise
2 tsp chopped chives
Squeeze of lemon juice
Salt and ground white pepper to taste

Method

For the vine smoked New Zealand King Salmon:
You should allow about 80-90gm each for a generous entré sized portion. To prepare the salmon at home, simply brush a little organic maple syrup over the top of the salmon potions and lightly grill for a couple of minutes. This will give a slightly sweet and freshly smoked finishing touch to the salmon.

For the Horseradish Panna Cotta:
Gently heat cream, milk and horseradish together over a medium heat. DO NOT BOIL!
Blend and pass through a fine strainer into a small bowl.
While still hot, season and add bloomed gelatine.
Place this bowl in another bowl containing ice & water and stir gently to bring down heat.
Adjust seasoning and add lemon juice.
Pass into a jug and then pour into lightly oiled moulds.
Cool in the fridge over night to set.


For the Caper Salsa:
Combine all ingredients together and refrigerate until needed.

For the Crayfish Mayonnaise:
Combine all ingredients season with lemon juice and salt and pepper. Refrigerate until needed.

Finishing the Dish:
Unmold the panna cotta carefully by running a knife around the inside of the mold, and then gently release the panna cotta from the mold onto a room temperature or slightly chilled plate. It is important that if the plate is too warm the panna cotta will instantly melt.

Next, place the warmed salmon followed with a generous dollop of the crayfish mayonnaise. To finish the dish, sprinkle the caper salsa over the salmon, gently place some lightly olive oil dressed micro herbs on the panna cotta and sprinkle a few crisp fried shallots over the dish.

The shallots can be made at home or purchased from any Asian supermarket. These are optional but will give the dish a little crunch and a nutty caramel flavour.

Notes