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Thankyou to Allan Campion who included a link to this blog in his most recent Newsletter.

Friday, June 22, 2007

Cured Salmon Stack with Lattice Chips, Yarra Valley Salmon Pearls, Creme Fraiche and Citrus Oil

This is one amazing looking dish! Not only does it look amazing, but it's certainly a treat to eat! So many different flavours and textures, all on one plate, but they all mesh together so well.
To be honest, I didn't know exactly what 'curing' was or what it exactly involved before making this dish, but now I understand completely and am kind of annoyed that I hadn't ever tried it before.

To cure your Salmon, you need to be prepared and start the process 36 hours before you want to serve the dish. Basically you just mix together Rock Salt, Rock Sugar, Vodka and Dill and pat it onto the flesh side of the Salmon. Then place the Salmon, flesh side down on your plate and cover with glad wrap and maybe put a plate on top to keep some weight on there and place in the fridge. When you come back in 36 hours, you'll find that you have a plate full of liquid. This is because the salt has drawn a great deal of the liquid out of the Salmon flesh. You need to rinse your fillet under running water to remove the curing mix and then slice the Salmon, finely at an angle. You will find that the Salmon has dried out slightly and tastes perfectly seasoned. You'll also taste a hint of sweetness and some Dill.

For your Citrus Oil, you'll need to dry out some Lemon, Lime and Orange peel in the oven overnight and then blend it up with some Olive Oil.

The recipe calls for Lattice Chips, but unfortunately I didn't really want to spend $20 on a new attachment for my V-Slicer, just for this recipe, so I just used the thinnest setting on my slicer to slice the chips instead. Once sliced, you just deep fry them until crispy and golden.

From here, you just Zig Zag some Creme Fraiche on your plate, place a potato chip on the plate and start alternating with Salmon pieces, Creme Fraiche and Dill, then repeat 3 or 4 times. Drizzle some Citrus Oil around the plate and scatter some Yarra Valley Salmon Pearls.

How beautiful does this dish look! It's so tasty too! The crunchiness of the chips, the saltiness of the salmon, which is balanced out by the softness of the Creme Fraiche and the tangy, pop of the Salmon pearls are all outstanding! This dish has to be one of my favourites.


Cindy said...

This dish is quite the looker! Will have to try making citrus oil sometime.

Truffle said...

It could easily become one of my favourites too. Absolutely stunning!

Serenity Later said...

This dish looks phenomenal! I almost want to try to make cured salmon myself, as you make it sound so simple and straightforward! Great pix too!

mutemonkey said...

Oh, YUM - my Mum made a gigantic fillet of gravlax (cured salmon) at Christmas using the same curing ingredients and it was sensational! :)

How much do the salmon pearls cost?

Adski said...

Thanks guys! Yeh, it really is a nice looking dish. If I wasn't in such a rush, it probably could have looked even better too!
Hey mute, the salmon pearls were about $17 from a deli at the vic market, for the smallest jar. It's quite a small jar. I have seen them cheaper elsewhere though... Victoria Gardens in richmond i think.

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