Create an elegant and delicious dinner with this recipe for smoked salmon with pea purée and horseradish cream by Stephen Holding.
Ingredients
Before you start...
For this recipe you need a table top smoker and a vacuum packer for the fish.
For the salmon:
- 200 g7 oz water
- 20 g¾ oz table salt
- 150 g5¼ oz salmon fillet - from the middle of the fish
- Smoking chips
For the pea purée:
- 1 /2 tsp sugar
- 100 g3½ oz garden peas
- 10 fresh mint leaves
- 10 ml¼ fl oz double cream
- Salt and pepper
For the horseradish cream:
- 20 g¾ oz fresh horseradish
- 20 g¾ oz reduced fat crème fraiche
- 20 g¾ oz double cream, whipped to soft peaks
For the dressing:
- 2 tsp white wine vinegar
- 2 tsp lemon juice
- 6 tsp extra virgin olive oil
- 1 tsp British honey
For the vegetables:
- 100 g3½ oz broad beans
- 5 asparagus stalks, chopped to 15-20mm lengths
- A handful of pea shoots
Method: How to make Smoked salmon with pea purée
For the salmon:
Mix the water and salt together to make brine, ensuring the salt is totally dissolved.
Skin and debone the salmon and soak it in the brine for 40 minutes.
Using a table top smoker, smoke the salmon for 5 minutes, being careful not to overheat the smoker. To get the best results, ensure the wood chips are browned but not blackening.
Remove the salmon from the smoker and vacuum pack it. Place it in a water bath heated to 53°C and leave for 30 minutes.
For the pea purée:
Boil a pan of water, add the sugar and garden peas, bring the water back to the boil and cook for 3 minutes.
Strain the peas, transfer them to a food processor and add the mint and a little salt and pepper.
Liquidise the mixture and season to taste.
Add the cream a little at a time, being careful not to over dilute the purée.
Pass the purée through a sieve and set it aside to cool.
For the horseradish cream:
Peel and grate the horseradish, add it to the crème fraiche and blitz together, adding just enough double cream for it to blend properly in the blitzer. Be careful not to over dilute – you may not need all the cream.
For the dressing:
Mix the white wine vinegar, lemon juice, olive oil and honey in a squeezy bottle and shake until the ingredients are fully combined.
For the vegetables:
Add the broad beans to a pan of boiling water. Bring the water back to the boil and cook for 3 minutes.
Once cooked, add a little cold water to drop the temperature of the pan so you are able to handle the beans. The water should still be warm.
Strain, then shell the broad beans and leave them to dry.
Poach the asparagus in boiling water for 3 minutes, refresh it in cold water for 2 minutes, sieve and leave it to dry.
Prep, clean and trim the pea shoots and mix them with the dressing. In a separate bowl, dress the broad beans and asparagus and mix together.
To serve:
Using a rectangular chef’s mould, arrange the beans and asparagus in the centre of the plate.
Lay the fish on top of the beans and asparagus and place a few pea shoots at either end and on top.
Alternate small dots of the pea purée and horseradish cream around the outside of the plate.
Finally, drizzle a little extra dressing around the sides of the plate and serve.
