Nov 17

Nov 17 Thiago Fernandes - Head Chef

Editorial Team

Food & Drink

The Head Chef at Piste restaurant and Bar, Tarporley shares with us a deliciously fresh Salmon, horseradish & tarragon mousse, carrot jelly, pickled cucumber

INGREDIENTS

300g salmon , 60g soft cheese , 25g crème fraîche , 10g tarragon , 5g parsley , 5 carrots , 1/2 cucumber , 25g horseradish , 70ml water , 70 ml white wine vinegar , Same amount of caster sugar , 50g butter cubes , 20g salt , 5g ground white pepper , 4 sheets of gelatine (around 12g)

METHOD

SERVCES - 6PEOPLE

FOR THE SALMON MOUSSE:

Cook the salmon for 15-20 minutes with salt and pepper (7g of salt, 3g of pepper)

Leave salmon to cool.

In a bowl add soft cheese, crème fraîche, horseradish, very finely chopped tarragon and parsley.

When the salmon is completely cool mix all ingredients together in a food processor for 30 seconds before adding the lemon zest. Place mousse in a piping bag.

FOR THE CARROT JELLY:

Peel and finely dice 3 carrots, put in a pan with 600ml of water and cook for 15-20 minutes.

Soak 4 sheets of gelatine.

Blend the carrots with the water for 3 minutes, strain just the juice into a bowl, add the jelly.

Cover a flat tray with cling film, add the jelly and let it cool for one hour or until set.

FOR THE CARROT PURÉE:

Peel and finely dice 2 carrots, boil for 15-20 minutes.

Put into the blender, add the butter cubes one by one until the mix gets nice and smooth.

Add 7g of salt and 2g of pepper.

FOR THE PICKLED CUCUMBER :

In a pan, boil water, vinegar and sugar.

Once boiled, remove from the heat and allow to cook down for 10 minutes before adding the sliced cucumber.

TO FINISH:

Pipe the salmon mousse onto the set carrot jelly and roll. For plating, place salmon centrally and pipe carrot puree dotted around and add pickled cucumber and fresh cucumber and tarragon to garnish.