WHISKY CURED SMOKED SALMON
INGREDIENTS (SERVES 4)
12 slices of Huon whisky cured smoked salmon
1 slice sourdough bread
canola oil, drizzle
300g speck, skin off and diced
caviar, to garnish
3 spring onions, thinly sliced
1 carrot, diced
2 celery sticks, sliced
1 cup white wine
1/2 cup fish stock
1 cup cream
Preheat oven to 180 degrees.
Start by making veloute sauce. Put two knobs of butter in a pan and turn the heat on medium. Add to the pan your spring onions, carrot, celery and bacon and continue to cook slowly. Once your celery has become translucent you can de-glaze the pan by adding your white wine and reduce by half. Do the same process with the fish stock.
While your stock is reducing move onto making your croutons. With a slice of bread cut out little circles and tear the remaining. Place the croutons on a 2 sheets of foil (curl the edges), drizzle some oil on top and a pinch of salt then toss them with your hands. Put in the oven for 15 minutes.
Go back to your sauce and check it has reduced then add the cream and reduce to about a third. Turn off the heat, transfer into a medium bowl and leave to cool. Add salt if necessary.
Once your croutons have cooled put the torn pieces into your mortar and pestle with a pinch of salt and crush them up.
Blitz the sauce to get the air out.
Plate the salmon by placing three slices on a plate, sprinkle the crushed croutons, add a couple of teaspoons of caviar and two teaspoons of the sauce. Finish by placing a couple of your round croutons on top.