smoked salmon mi-cuit, goat cream cheese &

By: Chef Albert Ortiz posted Dec 09th 2016 04:47PM

1 ltr cold water
100g salt
50g sugar
1 salmon fillet, skin removed, deboned and
cut into 8 x 100g pieces
500g bonito tuna flakes
8 roasted seaweed sheets
Fresh dills and walnut halves, for garnishing
Candied Grapefruit
2grapefruits, zested and cut into batons
Goat Cream Cheese
175ggoat cream cheese
2 tbspcream
 A bunch of dill
 Salt, to taste
160mlolive oil
Spinach Cream
5garlic cloves, peeled and sliced
3onions, peeled and sliced
3red capsicums, sliced
2kgspinach, blanched
 Agar agar powder, to taste

For the candied grapefruit: Heat sugar and 50ml water in a saucepan over a medium until sugar has dissolved. Remove and add in the grapefruit zests and set aside the mixture to cool. Once cooled; drain well and cut the candied grapefuit zests into small cubes. Set aside.
For the goat cream cheese: Place the goat cream cheese, cream and dill into a mixing bowl. Season to taste with salt. Gradually add in the milk and olive oil and whip vigorously until smooth. Transfer the whipped
Goat cream cheese into a piping bag with a nozzle attached and keep chilled.
For the spinach cream: Cook the sliced garlic, onions and red capsicums in a saucepan over a medium heat until onions turn transparent. Transfer the cooked vegetables into a food processor. Add in the blanched spinach and enough water to cover all the ingredients and pulse to a creamy consistency. Pour the blended spinach cream into a saucepan. Add in the agar agar powder, to taste and simmer over a low heat to a boil. Remove and keep chilled. Once chilled, pulse in a food processor to a thick purée. Sieve the spinach cream purée and set aside. Pour a litre of cold water into a cooking pot. Add in the salt and sugar and cook over a low heat at 5°C. Add in the salmon fillets and brine for about 45 minutes.
Remove the brined salmon fillets and set aside. Pour water into a cooking pot half full and add in the bonito tuna flakes. Cook over a low heat to a rapid simmer, for about 60 seconds. Remove cooking pot from the heat and set aside the bonito broth tuna to cool, for about 5 minutes and then strain. Place the brined salmon fillets into vacuum packs, add in the bonito tuna broth and vacuum sealed. Smoke in a pre-heated oven at 37°C in 100 percent humidity for about an hour. Remove the smoked salmon fillets from the oven, pasteurised and keep chilled for about 6 hours. Once chilled, wrap each smoked salmon with a roasted seaweed sheet. Spoon the spinach cream onto each serving plate and top with seaweed wrapped smoked salmon fillets. Pipe a dollop of whipped goat cream cheese. Garnish with candied grapefruit cubes, walnut halves and fresh dill. Serves 4

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