In his salmon with salad cream recipe, Luke Holder lightly cures the fish before cooking it sous vide. Many only know the wonders of pre-made salad cream, but once you make your own, you won't go back. If you can't find pickled shallots in the shops, finely sliced, delicately pickled onions will work just as well.
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Preheat a water bath to 46°C
Begin by curing the salmon. Combine the salt, sugar and citrus zests in a bowl and mix to combine. Coat the salmon in the citrus cure and set aside for 8 minutes
200g of salt
200g of sugar
3 lemons, zested
3 limes, zested
3 grapefruit, zested
1 side of salmon
Wash off the cure thoroughly under cold running water, then transfer the fish to a vac pac bag with a little olive oil. Seal and cook in the water bath for 45 minutes
Once cooked, and while still warm, remove from the bag and flake the salmon into bite-sized pieces. Set aside while you prepare the salad cream
For the salad cream, add the egg yolks to a food processor and start blending. Mix together the remaining ingredients, then slowly add to the egg yolks in a thin, steady stream until the correct consistency has been reached (the sauce should resemble a thin mayonnaise)
2 egg yolks, hard boiled
1 tbsp of sugar
2 tbsp of mustard
3 tbsp of white wine vinegar
150ml of double cream
150ml of olive oil
1 dash of lemon juice
In a saucepan, submerge the potatoes in cold water. Add a good few pinches of salt and bring to the boil, continuing to cook for 6-8 minutes until tender but not falling apart or split. Strain, allow to cool, slice in half and set aside
new potatoes, mini
Arrange the flaked salmon onto plates with the new potatoes. Drizzle over some salad cream, season with pepper and garnish with chives, bittercress, rings of pickled shallots and other fresh herbs of your choice
20g of small shallots, pickled
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