Cured fish sounds difficult, but it really only needs a little time. Then you can really show off with tapioca crisps and cucumber ketchup.
Ingredients
- For the whisky-cured salmon
-
- 25g/1oz
caster sugar - 25g/1oz fine
salt - 1
vanilla pod, seeds scraped out - 2 tbsp
whisky - 1 x 500g/1lb 2oz side of
salmon, skin on, pin bones removed
- 25g/1oz
- For the tapioca crisps
-
- 100g/3½oz
tapioca pearls - 200ml/7fl oz
vegetable stock - 2 tsp
beetroot juice vegetable oil, for deep-frying salt
- 100g/3½oz
- For the cucumber ketchup
-
- 100ml/3½fl oz
white wine vinegar - 2 tsp
caster sugar - 2
cucumbers, roughly chopped - 1 tsp xantham gum
- 100ml/3½fl oz
- For the chargrilled cucumber
-
- 1
cucumber, peeled, with the ends and round edges trimmed off rapeseed oil, for drizzling
- 1
- To serve
-
- large handful
watercress or 2 tbsp watercress sprouts
- large handful
Preparation method
-
For the whisky-cured salmon, place the sugar, salt, vanilla seeds and whisky in a large bowl and mix together. Sprinkle some of the mixture on the bottom of a non-reactive baking tray and lay the salmon on top, skin-side down.
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Cover the rest of the salmon with the curing mixture and cover with cling film. Place in the fridge for 4-6 hours, or overnight.
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For the tapioca crisps, place the tapioca in a saucepan with the stock and cook, stirring constantly. Add the beetroot juice and stir. Tip out onto a lined baking tray. Allow to dry for 2-3 hours.
-
Heat a deep-fat fryer (or large heavy-based saucepan half filled with oil) to 190C/380F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Break off bits of the dried tapioca and place in the fryer with for a second, then lift out with a slotted spoon and set aside to drain on kitchen paper. Sprinkle with salt.
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For the cucumber ketchup, place the vinegar and sugar into a medium saucepan and heat until the sugar has dissolved. Remove from the heat and allow to cool slightly before pouring it into a large food processor with the cucumber. Blend until smooth.
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With the processor still running, add the xantham gum until well-combined and thickened. Season with salt and set aside.
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For the chargrilled cucumber, heat a large griddle pan until hot. Drizzle the cucumber with the rapeseed oil and cook until evenly charred on each side. Remove from the heat and cut into four pieces.
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To serve, slice the salmon into thin slices on an angle and place a few slices in the centre of each of four plates. Spoon a little of the cucumber ketchup alongside, with a piece of chargrilled cucumber. Scatter over a few watercress leaves and tapioca crisps and serve.