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Preheat a water bath to 52°C
For the salmon, cut the fillet in half lengthways and trim as neatly as possible to create a long barrel shape. Season with salt and wrap tightly in cling film, tying both ends closed to seal
300g of salmon fillet, middle cut
Cook the salmon in the water bath for 12 minutes. Once cooked, remove and place in the fridge to set for at least 45 minutes
Peel the cucumber and create tagliatelle by peeling long strips from the flesh. Season with salt, place in a vacuum bag and seal
Cook in the water bath for 10 minutes, then refresh in iced water
For the oyster mayonnaise, open the oysters and place into a container. Add the parsley
25g of curly parsley
Blitz until smooth with a hand blender, then slowly drizzle in the vegetable oil while blending
200ml of vegetable oil
Once the oil has been incorporated, add a few drops of boiling water to the mayonnaise and mix well. Transfer to a squeezy bottle and set in the fridge
For the oyster ceviche, open the oysters, reserving the juice for the jelly
Clean the oysters of any shell or muscle and gently chop the flesh. Place into a small container
For the cucumber jelly, blitz the whole cucumbers until smooth and then pass through a fine sieve. Weigh out 300ml of the juice
Skim any foam from the top of the juice and place in a saucepan with 20ml of the oyster juice. Warm gently over a low heat
Add the gelatine to the juice and heat gently until dissolved. Pass the liquid through a fine sieve again and season with salt and lemon. Divide between 10 small dishes and set in the fridge
2 gelatine leaves, softened in water
To serve, slice the salmon into 2.5cm pieces and remove the cling film. Roll the salmon in the chopped herbs then place on the cucumber jelly. Roll the cucumber tagliatelle up and place 3 pieces around the salmon
Pipe dots of the oyster mayonnaise around the dish and garnish with caviar. Add the oyster ceviche and some pea shoots, then finish with a quenelle of crème fraîche on top of the salmon
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