Home-smoked salmon with pickled cucumber, crème fraîche and English wasabi gazpacho
by Matthew Tomkinson
Return to Recipe
Print
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