Do not be scared of this strange looking ingredient in its raw form. Simon Hulstone's salsify andsmoked salmon recipe infuses this delicate winter root vegetable into a citrusy cylinder to serve as a canapé to impress. Remember to keep the peeled salsify in water before cooking, otherwise it will go brown. For more recipes using lemon, have a look through our collection of lemon recipes.
Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay - at The Elephant Brasserie and its adjoining The Room in the Elephant.
Start by peeling and cutting the salsify into 5cm long pieces of 1/2 cm thickness. Bring a medium pot of water to the boil add the juice from 1 lemon and a pinch of salt
1 salsify root
Blanch the salsify until tender, remove and refresh in iced water. Peel the lemon for the zest and blanch in the boiling vinegar and sugar solution until soft, but not mush. Remove from the solution and allow to cool on absorbent kitchen paper
70ml of white wine vinegar
70g of caster sugar
Finely dice the lemon zest and set aside. Using a fine grater, grate the frozen smoked salmon onto greasproof paper and leave in a warm oven at 80˚C until dry and crispy
100g of smoked salmon
To serve, roll the salsify in the smoked salmon crumb and lemon zest , finish with chopped lemon thyme and dill and serve