Smoked salmon trout with lemongrass mayonnaise
|special equipment: deep fryer|
|6||salmon trout — smoked|
|100 g||carrots — julienned|
|100 g||courgettes — baby, julienned|
|100 g||asparagus — julienned|
|100 g||cucumber — julienned|
|20 g||fresh coriander — chopped|
|25 ml||vinegar — white wine|
|5 ml||Dijon mustard|
|75 ml||canola oil|
|1||spring roll wrappers|
|1||eggs — yolk only|
|10 ml||vinegar — white wine|
|300 ml||canola oil|
|lime — zest only|
|10 ml||lime juice|
|5 ml||salmon roe|
Cook the asparagus in boiling till tender and refresh in ice water.
Combine all the vegetables and add coriander.
Add a small amount of dressing.
Combine oil, water, and vinegar. Add a little salt for seasoning.
Spring roll crisps
Heat the fryer to 160°C.
Fry the cut spring roll pastry till golden brown.
Place on paper towel to drain the excess oil.
Heat the oil up with the crushed lemongrass in to infuse the flavour. Remove from heat and allow to cool. Once cool strain the lemongrass out of the oil.
In a blender add the 1 egg yolk and white wine vinegar, slowly add the oil until it starts to thicken. Add the zest and season with a little salt and a little juice of the lime.
Drizzle the mayonnaise around the plate then layer the salmon and the salad.
Finish the top layer off with the salad.
Carefully place the crisp on top and place a little of the caviar around the plate.
Recipe reprinted with permission of Delia Harbottle, Head Chef for The Conservatory at The Cellars-Hohenort.
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