Smoked Fish Platter Recipe - Great British Chefs

Starter
medium
6
3 hours, plus curing and smoking of salmon

PT3H

This smorgasbord of fishy delights from Richard Corrigan is made up of beautiful smoked eel, a smoked haddock Scotch egg and home smoked and cured salmon. A range of perfectly balanced accompaniments round off this smoked fish platter recipe nicely For more tips on smoking your own fish, visit our 'how to home smoke' article.

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Ingredients

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Beetroot and apple relish

2 beetroots
1 apple
1 tsp grain mustard
1 tbsp of red wine vinegar
20g of caster sugar
5g of salt

Smoked salmon

240g of salmon
50g of sea salt
50g of caster sugar
2 lemon zest
2 sprigs of dill, chopped

Pickled cucumber

1 cucumber
300ml of red wine vinegar
50g of caster sugar
5g of salt
1 garlic clove, crushed
1 sprig of thyme, small

Celeriac remoulade

300g of celeriac
20g of lilliput capers, drained
2g of chervil, chopped
50g of mayonnaise
salt
black pepper to taste
lemon juice to taste

Smoked eel

6 slices of smoked eel
6 slices of streaky bacon

Smoked haddock scotch egg

6 quail eggs
200g of smoked haddock
100g of new potatoes, peeled, cooked and mashed
10g of spring onions, finely chopped
5g of parsley, chopped
5g of grain mustard
white wine vinegar
vegetable oil

Aioli

2 slices of stale bread, crust removed and soaked in a little water
2 garlic cloves, crushed
1 lemon, zest and juice
200ml of olive oil

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Smoker
Japanese Mandolin slicer

Begin by curing the salmon. Mix the sugar, salt, lemon zest and dill in a bowl

50g of sea salt
50g of caster sugar
2 lemon zest
2 sprigs of dill, chopped

Remove any pin bones from the salmon and place on a large piece of cling film

240g of salmon

Spread the mixture evenly over both sides of the salmon and place another piece of cling film on top

Wrap the salmon in the cling film and place on a tray. Sit another tray on top of the salmon, top with weights and leave in the fridge for 3 hours

Meanwhile, place the beetroot in a deep saucepan and cover with lightly salted water. Bring to the boil, then leave to simmer until cooked (check with a cocktail stick to see if the beetroot is soft in the middle)

2 beetroots

While the beetroot is cooking, heat the red wine vinegar and sugar in a pan until the sugar dissolves. Pour into a plastic tub along with the grain mustard and salt and store in the fridge until cool

1 tsp grain mustard
1 tbsp of red wine vinegar
20g of caster sugar
5g of salt

Peel both the apple and cooked beetroot and grate on a medium setting. Toss through the pickling liquor and set aside

1 apple

Prepare a bowl of ice water and add a few dashes of white wine vinegar. Bring a large pan of water to the boil, lower in the quail’s eggs and cook for exactly 3 minutes - they should be just soft. Remove from the boiling water and place the eggs into ice water. Once cool, peel immediately

6 quail eggs
white wine vinegar

Remove the skin from the smoked haddock and cut into cubes. Pan-fry in a dash of oil for about 4 minutes to cook, then flake up

200g of smoked haddock
vegetable oil

Mix all of ingredients (except the eggs) together and weigh into 20g balls. Flatten each ball onto a sheet of cling film to form disc shapes and place the quail's eggs in the centre of each disc. Wrap the mixture around the eggs, making sure that they are sealed

10g of spring onions, finely chopped
5g of parsley, chopped
5g of grain mustard
100g of new potatoes, peeled, cooked and mashed

Roll the coated eggs in your hands to make sure they are nice and even and set aside in the fridge for 1 hour to firm up

After the salmon has been curing for 3 hours, wash the cure off with cold water and sit on a wire rack, skin-side down

Smoke the salmon using a smoker for 4 hours at 65°C-71°C, or until the internal temperature is about 54°C-60°C

Once cooked, carefully remove the skin and cut into 40g pieces

Peel and julienne the celeriac on a Japanese mandoline, lightly salt and set aside for 4 minutes

300g of celeriac
salt

Spoon the mayonnaise into a mixing bowl and add the capers, tarragon, chervil and julienned celeriac. Make sure everything is completely coated and season to taste with salt, pepper and lemon juice. Set aside in the fridge

20g of lilliput capers, drained
2g of chervil, chopped
50g of mayonnaise
salt
black pepper to taste
lemon juice to taste

For the cucumber pickle, mix the rice wine vinegar, sugar, salt, garlic and thyme in a saucepan and bring to the boil, ensuring that the sugar dissolves. Leave to cool

300ml of red wine vinegar
50g of caster sugar
5g of salt
1 garlic clove, crushed
1 sprig of thyme

Peel, deseed and cut the cucumber into spaghetti using a Japanese mandolin, lightly salt for 10 minutes and squeeze to remove the water

1 cucumber

Add the cucumber to the cooled pickling liquor and set aside in the fridge

For the aioli, squeeze the water from the bread and place in a food processor with the garlic, a good pinch of salt and the zest and juice of the lemon

2 slices of stale bread
2 garlic cloves, crushed
1 lemon, zest and juice

Blend everything together while gradually adding the oil in a thin, steady stream

200ml of olive oil

Adjust the seasoning to taste and set aside in the fridge

Once the Scotch eggs have chilled, preheat the deep fat fryer to 175°C

Dip each egg in the flour, then the beaten egg and lastly, the panko breadcrumbs. Lower the Scotch eggs into the fryer and cook for approximately 2 minutes until golden brown. Drain briefly on kitchen paper and season with a little salt

Cook the bacon rashers under a hot grill until crisp and golden

6 slices of streaky bacon

To each plate, add a spoonful of celeriac remoulade to one third of the plate, top with a slice of smoked eel and a rasher of crispy bacon

6 slices of smoked eel

In another third, add a slice of smoked salmon and top with a spoonful of the beetroot and apple relish. Place the Scotch egg on top of a dollop of aioli in the final third and serve with a side of the pickled cucumber

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Richard Corrigan

Richard Corrigan has pioneered the rehabilitation of British and Irish food, reinterpreting the traditional and combining modern luxury with earthy, country cooking. His style, which holds ingredient-led simplicity at its core, is natural and instinctive and his pared back menus continue to be received with acclaim.