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
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.
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.
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.
soused salmon in thin pieces across the grain (pictured), or dice (up
to you). Drain 1 tbsp of capers. Finely dice 2 Spanish
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
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 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
Carefully pour the chilled tomato consommé
around the salmon tower.
list check list
Vodka (or gin)
Lime or lemon
Salmon eggs or Lump fish row
2015 Foodstyle Review. All
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