Recipe: House-smoked salmon with wasabi panna cotta, apples and beetroot
The weekend is almost upon us! Having a special lunch or dinner? Try something different and cure your own salmon. Our Executive Chef, Peter Tempelhoff, has shared his recipe for a delightful dish that’s easy to make and magic to eat. A light and bright meal, the perfect foil for our beautiful weather.
House-smoked salmon with wasabi panna cotta, apples and beetroot If you don’t have access to a smoker, store-bought smoked salmon will work to, just marinate in the lemon and fennel. House-smoked salmon: 500g Norwegian salmon 150g salt 150g sugar Lemon peel from 1 lemon 30g fennel leaves chopped Method: Trim and remove any bones and scales from the salmon. Mix the salt, sugar, lemon peel and fennel together and place the salmon skin side up in the mixture, covering the salmon completely. Leave this for two hours, then wash the salt off, rinse and dry, Smoke in smoker for three hours. After smoked refrigerate until cold, then thinly slice to make rosettes. Wasabi panna cotta 200ml Cream 20g Wasabi 2 Gelatine Leaves, soaked in ice water Salt Lime juice Method: Bring cream to 80˚C, whisk in wasabi, gelatine, salt and lime. Set up in fridge, whisk before quenelling. To eat: layer the strips of salmon on a plate, top with the wasabi panna cotta quenells, julienned apple and cooked beetroot halves that have been cooled. Please let us know in the comments if you make this dish, we love to hear from you!