Quince cured salmon
Quince cured salmon with crispbreads and spiced beetroot dressing
Quince cured salmon with crispbreads and spiced beetroot dressing
Quince Cured Salmon
500g piece salmon fillet
25ml quince jelly
25g Demerara sugar
30g seasalt
½ teaspoon black peppercorns
½ teaspoon coriander seeds
Toast the peppercorns and coriander seeds in a dry pan until they pop.
Transfer to a bowl to stop cooking. Coarsely grind in a mortar and pestle if you have one or just with a rolling pin.
Whisk up the jelly with the spices, sugar and salt.
Pack onto the salmon evenly and wrap in cling.
Place in the fridge for 8 hours and then turn over and cure for another 8 hours.
Remove cling and wash under cold water. Dry with kitchen paper.
Slice and brush the top with a little quince jelly. Either flash under a hot grill or blowtorch to scorch.
Crispbreads
200g wholemeal four
½ teaspoon salt
3g instant yeast
125ml lukewarm water
Mix the salt, yeast and flour in a bowl and make a well in the centre.
Add the water and mix to a dough.
Knead for 5 minutes then return to a lightly greased bowl and cover with cling.
Leave for an hour.
Set oven to 200oc.
Roll out the dough as thin as you can.
Cut out desired shapes.
Place on baking trays lined with parchment.
Bake for about 15 minutes or until crisp.
Cool completely and serve. Store any leftovers in an airtight container.
Spiced Beetroot dressing
1 beetroot
1 dessertspoon oil
Salt and pepper to taste
1 teaspoon garam masala
½ teaspoon sweet smoked paprika
2 eggs
1 tablespoon vinegar ( your choice I used a local chilli and honey balsamic)
1 teaspoon Dijon mustard
100ml olive oil
Set oven to 200oc.
Scrub the beetroot and place on tin foil. Season with salt and pepper and drizzle over the dessertspoon of oil. Wrap up and cook for about an hour or until soft. Peel while warm and chop.
Place in a jug with the garam masala and paprika. Add a splash of water and blend to a smooth puree.
Boil the eggs for 4 minutes then cool under cold water.
Remove the yolks into a jug and add the mustard and vinegar.
Blend for 2 minutes then add the oil in a stream, blending all the time.
Add a couple of tablespoons of the beetroot puree and check seasoning.
Place salmon on top of crispbread and add a dollop of the dressing.
Scatter over some dried rosepetals if you wish!
