- Cured Salmon:
- 1 x side salmon
- 2l water
- 300g salt
- 2 lemons - zest
- 2 limes - zest
- 2 oranges - zest
- Oyster emulsion:
- 5 x rock oysters
- 100g pasteurised egg yolk
- Qs white wine vinegar
- Qs sunflower oil
- Qs seasoning
- Qs lemon juice
- 2g xantham gum (optional)
- Avocado puree:
- 10 x ready to eat avocados
- 4 x limes –juiced
- 3tbsp crème fraiche
- Qs seasoning
- Qs tobasco
- Charred cucumbers
- Oyster leaves
Cured Salmon, oyster emulsion, avocado and cucumber
Matt Edmonds
3rd December 2014
Cured Salmon, oyster emulsion, avocado and cucumber
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 Cured Salmon, oyster emulsion, avocado and cucumber recipe by Matt Edmonds, head chef at Searcy's.
Ingredients
Method
Cured Salmon:
Skin the salmon, remove the blood line and trim.
Make the brine with the water and salt, add the citrus zest heat to dissolve and infuse, then chill to room temperature.
Add the salmon and leave for 45 mins.
After, remove and wash off the brine.
Place the salmon in vac pac bags and seal, poach at 37°c for 30 mins
After, ice until very cold, remove from the bags and portion in thin slices.
Oyster emulsion:
Chuck the oysters and separate the juice from the meat.
Strain the juice through a sieve.
In a blender add the egg yolk, oyster meat, juice and vinegar and blend, add the oil gradually to make an emulsion.
Add the seasoning and juice to taste.
Add the xantham gum if the mixture becomes too loose.
Avocado puree:
Peel and stone the avocados.
Place in the blender and puree to a smooth mix.
Add the lime juice and crème fraiche, season.
Add drop of tobacco, and pass though a sieve, store in a bottle for service.
Miscellaneous:
Peel the cucumbers, season, then with either a blow torch or on a plancha blacken the cucumbers till very dark all over.
Once evenly coloured place in a vac pac bag and seal 100% and leave for few hours.
After remove, slice and season.
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.
