Marrbury Smoked Salmon recipe by Andrew Fairlie at Gleneagles
Marrbury Smoked
Salmon
|
|
|
Purée trimmings off side of smoked salmon and mix with butter. Melt gelatine in fish stock. Mix salmon purée, gelatine/stock mix, tabasco and Worcestershire sauce in mixer. Pass through sieve and fold in whipped cream.
For the scrambled eggs: whisk eggs together. Melt butter in pan and cook eggs gently on a low heat. Once eggs start to come together add double cream, shallot, chives and season. Season herbs with a few drops of lemon juice, olive oil and salt and pepper. Garnish with avruga caviar. |
|
| 200g untrimmed Marrbury smoked salmon | |
| for the mousse | |
| 100g (of 200g) smoked salmon trimmings | |
| 10g butter | |
| 1½ sheets of gelatine, soaked | |
| 100ml fish stock | |
| splash of tabasco sauce | |
| splash of Worcestershire sauce | |
| 150ml cream, whipped | |
| for the scrambled eggs | |
| 4 eggs | |
| 30g unsalted butter | |
| 100ml double cream | |
| 1 shallot, chopped | |
| 1 bunch of chives, chopped | |
| for the herb salad | |
| flat-leaf parsley, tarragon, chervil, dill, chives | |
| few drops of lemon juice | |
| few drops of olive oil | |
| salt and pepper | |
| avruga caviar, to garnish | |
For
the roulade: slice a side of smoked salmon very thinly and lay
it out on a sheet of clingfilm longways, then season with salt and
pepper. Pipe mousse along bottom of salmon, then roll salmon into
thin roulade. Tie roulade at both ends and put in fridge to set.
Once set, cut into two nice batons."I first discovered
Marrbury smoked salmon almost seven years ago ... and it has been a feature
on my menus ever since"
Andrew
Fairlie at Gleneagles
Order Marrbury smoked salmon and other world-class smoked foods online