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

by Matthew Tomkinson
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Ingredients

Fish & Shellfish

  • 1 side of salmon

Store Cupboard

  • 100g of sea salt, fine
  • 100g of coarse sea salt
  • 100g of caster sugar
  • 20g of caster sugar, to taste
  • 300g of vegetable stock, light
  • salt
  • 1 pinch of sugar

Fruit & Vegetables

  • 1 cucumber, peeled
  • 2 cucumbers, peeled and seeds removed

Oils & Vinegars

  • 20ml of white wine vinegar

Beverages

  • 20ml of water

Speciality Ingredients

  • 1 tbsp of fresh wasabi, English, grated, plus extra to taste
  • 10g of Ebène caviar

Salad & Fresh Herbs

  • 2 tbsp of basil, fresh
  • 2 tbsp of chervil, fresh
  • 2 tbsp of chives, fresh
  • 16 borage flowers, or leaves

Cheese

  • 150g of mascarpone

Dairy

  • 200ml of crème fraîche