A spring recipe from Llys Meddyg
This spring fresh recipe from the table at Llys Meddyg is a favourite in their award winning restaurant
It’s not for the faint hearted, set aside 24 hours for preparation, but the result is well worth it.
This recipe is designed for a whole side of salmon, so between 6-12 people depending on the size and your appetites!
For the salmon (if you own want to smoke your own)
1kg Demerara sugar
1kg Fine salt
1 Side Wester Ross salmon
Mix the salt and sugar and place all over salmon in a large oven pan or similar and leave for twelve hours.
Wash off the entire salt & sugar cure, pat the salmon dry then leave in the fridge for 24 hours
Place in the smoker until you’re satisfied with the taste
(Alternatively head down to the Llys Meddyg Smokeshed and buy a side of ready smoked salmon!)
Cut the salmon into 12g portions (and place in a sous vide bag if you are cooking sous vide), set aside till ready to serve
Cucumber ketchup base
1400ml Cucumber juice (pass cucumbers through a fine blender or juicer to create ‘juice’)
220g Chardonnay vinegar
15.2g Gellan gum (available from specialist food shops)
Place all the ingredients in a pan and whisk while over medium to high heat, allow them to simmer for one minute.
Pour the mix into a container and leave till set, approximately 3-4 hours, once set blitz in blender then pass through a fine sieve. Set aside till ready to serve
800g cucumber ketchup base
360g diced cucumber
200g diced smoked salmon
70g pickled shallot
10g fine sliced chive
10g fine chopped mint
Try and dice the ingredients to a similar size and then mix all the ingredients together.
120g wasabi paste
1 pint skimmed milk
Place all ingredients in a blender and blitz for 1 minute, then put them in a container and freeze overnight
Baby borage leaves & flowers
Place your salmon portion in a water bath at 58c for 8mins, alternatively you can poach your salmon in an inch of hot water in a pan until it’s cooked through.
Once cooked, remove the skin then lightly scorch it with a blowtorch (or place in a hot frying pan with a little butter to crisp up).
Place the salmon on your plate and add a couple of teaspoons of cucumber ketchup either side of the salmon.
Dress the plate with borage and pea tendrils
Lastly take the wasabi snow out of the freezer and scrape with a fork to create a small amount of loose textured ‘snow’, and then place on top of the salmon just before serving, before it melts!
Made this lovely plate of scumptiousness at home? Let head chef Matt Smith know how you got on or even better tell him in person on short break in Newport.