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Home-smoked salmon with pickled cucumber, crème fraîche and English wasabi gazpacho
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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.
First published in 2015
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Ingredients
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
To serve
- 200ml of crème fraîche
- 10g of Ebène caviar
- 16 borage flowers, or leaves
SAVE RECIPE
Equipment
- Blender
- Cold-smoker
Method
1
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
2
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
3
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
4
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
5
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
6
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
7
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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