Cured sockeye salmon with blackened cucumber, cucumber ketchup, horseradish and salmon roe buttermilk sauce
This sockeye salmon recipe from Steven Edwards uses a very classic and delicious combination of flavours – cucumber, horseradish, buttermilk and salmon – but in a slightly unexpected way. The cucumber is made into a ketchup, and charred, whilst the buttermilk and horseradish are mixed with salmon roe.
Ingredients
Salmon
- 300g of sockeye salmon , skin removed and pin boned
- 50g of table salt
- 50g of caster sugar
Cucumber ketchup
- 300g of cucumber , diced
- 25g of onion , diced
- 50g of green pepper , diced
- 100g of water
- 80g of white wine vinegar
- 1g of agar agar
- 3g of table salt
- 40g of caster sugar
Blackened cucumber
- 1 cucumber
Buttermilk sauce
- 80g of buttermilk
- 1g of table salt
- 8g of horseradish sauce
- 24g of whole milk
- 20g of salmon roe
Garnish
- 18 oyster leaves, or small borage leaves or other sea herbs
Equipment
- Blowtorch
Method
Start by curing the salmon. Mix together the salt and sugar and coat the salmon evenly – like a fruit pastille. Place on a tray and refrigerate for 4 hours
- 300g of sockeye salmon , skin removed and pin boned
- 50g of table salt
- 50g of caster sugar
While the salmon is curing, make the ketchup. Cook the cucumber, onion and pepper with the water in a saucepan until all the ingredients are soft and the water has evaporated
- 300g of cucumber , diced
- 25g of onion , diced
- 50g of green pepper , diced
- 100g of water
Blitz the mixture until smooth, and then add back to the pan. Add the remaining ketchup ingredients, and bring to a simmer, whisking to combine. Remove from the heat and refrigerate until set
- 80g of white wine vinegar
- 1g of agar agar
- 3g of table salt
- 40g of caster sugar
For the blackened cucumber, first peel the cucumber, then cut it into four lengthways and remove the seeds. Cut each quarter in half again widthways so that you have eight rectangles
- 1 cucumber
Dice two of the cucumber rectangles and set aside
Brush the remaining six rectangles with oil and season with Maldon sea salt. Blow torch the flat side where the seeds were until charred
After 4 hours, remove the cured salmon from the fridge and wash off gently under cold water. Pat dry
Slice the salmon into 12 even slices, about 1–2 cm thick
Blitz the cucumber ketchup until smooth
In a separate bowl, mix together the buttermilk, salt, horseradish sauce and milk before passing through a fine sieve
- 80g of buttermilk
- 1g of table salt
- 8g of horseradish sauce
- 24g of whole milk
Add the salmon roe and stir to combine
- 20g of salmon roe
To plate up, place two pieces of cured salmon on each plate with some diced cucumber, a piece of blackened cucumber and some dots of ketchup. Finish with a spoonful of buttermilk sauce and a few oyster leaves, picked borage leaves or other sea herbs just before serving
- 18 oyster leaves, or small borage leaves or other sea herbs
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Cured sockeye salmon with blackened cucumber, cucumber ketchup, horseradish and salmon roe buttermilk sauce
