- Cured salmon:
- 1 side of salmon
- 1kg red raw beetroots
- 400g salt
- 600g sugar
- ½ bunch of dill
- 2 lemon zested
- 1 lime zested
- Baby beetroots:
- 1 bunch baby red
- 1 bunch baby yellow
- 1 bunch baby candy
- olive oil
- salt
- thyme and garlic
- Pickled cockles:
- 1kg cockles fresh
- 250g white wine
- 25g thyme
- 3 shallots
- 750g water
- 125g white wine vinegar
- 250g sugar
- Wasabi foam:
- 4 baby gem
- 2 eggs (63°c for 48min)
- 5 gelatine leaves
- 2 lime juice
- 150g veg oil
- salt
- 15g wasabi paste
Beetroot cured salmon, wasabi and pickled cockles
Tomas Lidakevicius
1st February 2017
Beetroot cured salmon, wasabi and pickled cockles
A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Beetroot cured salmon, wasabi and pickled cockles recipe. My Beetroot cured salmon recipe with wasabi and pickled cockles from the Peninsula Restaurant
Ingredients
Method
Cured salmon:
Clean your salmon (skin off) and make a mix of sugar salt dill and citrus zest. Cover this over the salmon for 3hours and then wash it. Peel your beetroots and blend them in a thermomix. After the salmon is washed, cover in the blended beetroots and then wrap in cling film and leave for 24 hours to sit in the beetroot juice. Portion into desirable shapes.
Baby beetroots:
Wash your beetroots really well. Once washed place them into vacuum bags with some salt, thyme and garlic, and olive oil. Steam them at 90°c for around 25 minutes and then peel them once cooked (try to do this while they are hot).
Pickled cockles:
Run your cockles under running water for half an hour, then make your heat your pan and place them into the bowl which should bigger then the pan. Put the wine on top and sweat your shallots and thyme and then add the bowl of cockles with wine. Cook them quickly till they come open. Then, make a pickle and clean your cockles from the shells and put them in the refrigerator.
Wasabi foam:
Blanch baby gem lettuce for 30 seconds and then chill in ice water. Put all of the ingredients into a thermomix and blitz for a couple of minutes and then pass it. Place all of this into a gas canister loaded with two gas chargers and shake well.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
