By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
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.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
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
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
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
Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay at The Elephant, which holds a Michelin star.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Comments ()
Soy and beetroot marinated salmon with fennel pollen cream
Comments ()
Soy and beetroot marinated salmon with fennel pollen cream
Change your username in user settings to something more personal.
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
Change your username in user settings to something more personal.
Report this comment
Please state your report in the space below
Thank you for the report
It will be dealt with as soon as possible.
Are you sure you want to delete this comment?