Cold-Smoked Salmon Recipe - Great British Chefs

Home-smoked Alaska salmon with pickled cucumber, crème fraîche and English wasabi gazpacho

Starter
medium
4
1 hour 15 minutes, plus curing and smoking time

PT1H15M

Matthew Tomkinson's pairs home-smoked salmon with an English wasabi gazpacho in this cold-smoked salmon recipe - great to have on hand for brunches, rillettes, terrine, sandwiches, bagels or other favourites.

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Ingredients

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Metric

Imperial

Salmon

1 side of salmon
100g of sea salt, fine
100g of coarse sea salt
100g of caster sugar

Pickled cucumber

1 cucumber, peeled
20ml of white wine vinegar
20ml of water
20g of caster sugar, to taste

English wasabi gazpacho

1 tbsp of fresh wasabi, English, grated, plus extra to taste
2 cucumbers, peeled and seeds removed
300g of vegetable stock, light
2 tbsp of basil, fresh
2 tbsp of chervil, fresh
2 tbsp of chives, fresh
150g of mascarpone
salt
1 pinch of sugar

To serve

200ml of crème fraîche
10g of Ebène caviar
16 borage flowers, or leaves

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Blender
Cold-smoker

Method

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To cure the salmon for smoking, add the sea salts and sugar to a bowl and mix well. Spread 1/3 of the cure mix out in a suitably-sized tray and place the salmon on top. Cover the salmon with the remaining mix and leave to cure for 48 hours

100g of sea salt, fine
100g of coarse sea salt
100g of caster sugar
1 side of salmon

Once ready to smoke, wash the salt mix off the salmon and pat dry. Place in the cold-smoker for 8 hours, then leave uncovered in the fridge overnight. Once required, use a very sharp knife to thinly slice the salmon

For the pickled cucumber, bring the vinegar, water and sugar to the boil, then leave to cool. Using a peeler, peel long wide strips using the full length of the cucumber (like fettuccine) and drop into the cooled pickle. Leave to stand

20ml of white wine vinegar
20ml of water
20g of caster sugar, to taste
1 cucumber, peeled

Add all of the wasabi gazpacho ingredients, except the mascarpone, to a blender and blitz until very smooth. Mix in the cheese, push through a fine sieve and chill the mix until very cold

1 tbsp of fresh wasabi, English, grated, plus extra to taste
2 cucumbers, peeled and seeds removed
300g of vegetable stock, light
2 tbsp of basil, fresh
2 tbsp of chervil, fresh
2 tbsp of chives, fresh
150g of mascarpone

Once cold, adjust the seasoning with salt and a pinch of sugar. Add more wasabi if desired or grate it fresh at the table

salt
1 pinch of sugar

In chilled soup bowls, place curled up slices of the salmon along with rolled up cucumber strips. Add a few blobs of the crème fraîche and top with the caviar

200ml of crème fraîche
10g of Ebène caviar

Scatter a few borage flowers and/or leaves into each bowl and serve the wasabi gazpacho alongside to pour in

16 borage flowers, or leaves

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Matthew Tomkinson

Matthew Tomkinson was always destined for great things. Starting his career in 1998 at a vegetarian restaurant in Cheshire, Tomkinson went on to win the prestigious Roux Scholarship in 2005 (at 29).