Foodstyle Review Magazine


Annabelle's summer salmon

Annabelle White, very clever and witty Kiwi culinary icon, inspired us with this idea of a timbale of fresh salmon floated in tomato soup.

It is a bit fussy – but then our recipes are as much about 'training' as cuisine, because we don't do 'easy'. You can prepare most of this recipe in advance and keep refrigerated until ready to put together and serve.

You need 200 grams of salmon for each serving (a nice fat middle section), make sure there's no pin bones left, and cut the skin off. Place in a zip plastic bag with a sousing mixture made up of two parts sugar to one part salt and a slug of vodka (or gin). Leave in fridge for at least 12 hours and turn bag over at least once. 

Tomato consommé
You need 5 large tomatoes, a finely diced onion; 3 garlic cloves, and 3 chopped basil leaves.
Blend this mixture and (in the fridge) drain through a strainer lined with muslin cloth overnight.
The next day – the result is your tomato water. Taste and correct with seasoning. Refrigerate until ready to serve.

Garnish and dressing
Drop two large tomatoes into boiling water for a few seconds, spoon out and cool under running cold water. Peel skins off. Cut into quarters, seed, and dice into chunks.

In a bowl, mix a tub (250g) of sour cream and 1tbsp of wasabi paste.

Preparing the salmon  
Slice soused salmon in thin pieces across the grain (pictured), or dice (up to you). Drain 1 tbsp of capers. Finely dice 2 Spanish onions.  Place salmon slices, capers, and onion in a bowl and mix in a generous slug of vodka or gin. Using an oiled cylinder mould (or small water glass, cup or scone cutter). Build up a tower of the salmon mixture as an individual serving. The size of the mould/serving is up to you (small for entree and lunch, larger for a main serving). Refrigerate moulds for at least an hour to set.

Gently ease salmon mixture from its mould and place in centre of a soup bowl.
Place a small amount of sour cream on top of salmon tower. You can leave an extra bowl of this mixture on the table for diners to add more to the salmon as they are digging into it, but, be warned, the acid in the tomato consommé will split the sour cream. 

The finale
Top the sour cream on salmon tower with a tsp of salmon eggs or black lump fish caviar (the purposes of illustration we have used both with a lemon zest separating them). 

Surround the salmon tower with diced tomato pieces.

Carefully pour the chilled tomato consommé around the salmon tower. 

Pantry-shopping list check list
Fresh salmon
Vodka (or gin)
Basil leaves
Spanish onion
Lime or lemon
Muslin clother
Sour cream
Wasabi paste
Salmon eggs or Lump fish row

Summer 2015

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