Soy and beetroot marinated salmon with fennel pollen cream

Simon Hulstone's salmon recipe makes a fantastic starter or canapé. The fish is marinated in soy and beetroot whilst the sharp fennel pollen cream serves to counter the earthiness of the salmon and is simple enough to prepare.

First published in 2015
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Ingredients

Metric

Imperial

Salmon gravlax

Fennel pollen cream

Method

1
Combine the salt, sugar, beetroot, vodka and soy sauce in a bowl and mix well. Place the salmon on a tray and run the salt mix over the salmon fillet to completely cover
2
Set aside in the fridge to marinate for 12 hours, turning after 6 hours to ensure an even cure. Scrape the layer of beetroot off gently and lightly wash away any excess salt. Pat the salmon dry with absorbent kitchen towel and place in fridge until required
3
For the fennel cream, whip the cream to a thick ribbon and add the chopped dill, salt, lemon juice and the fennel pollen. Season and whip again until soft peaks form
4
Use a very sharp knife to slice the salmon into thin strips. Garnish with fennel pollen flowers and small pieces of dill. Spoon the cream over and serve
First published in 2015
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Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay at The Elephant, which holds a Michelin star.

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