Assiette of Shetland Salmon

The following dish was devised by David Dent of the London Marriott Hotel in Grosvenor Square and will be served as the fish course at the 19th Master Chefs of Great Britain Annual Luncheon which takes place on Monday 12th November 2001.

Ingredients:

For the salmon terrine (makes 10 portions)

1 kg fresh salmon, skinned and pin boned
250g smoked salmon
175g baby spinach, cooked and drained
375g butter (softened)
cayenne pepper
100 ml cream
2 red onions
lemon juice to taste
10 sprigs
dill seasoning

Line a terrine mould with clingfilm, then line with the sliced smoked salmon and refrigerate.

Cut the fresh salmon in half, sear one half in a hot pan with a little olive oil and place under lights for approximately 20 minutes, the salmon should be nice and pink and very moist, chill then flake and set aside. Poach the other half in a court bouillon and then chill, blend the softened butter with the fresh poached salmon, lemon juice, cayenne pepper, cream and seasoning. Lightly mix in the flaked salmon and fresh cooked, drained spinach and then place into your terrine.

Then fold over the tops of the smoked salmon over so the mix is covered with the smoked salmon, wrap in clingfilm and lightly press overnight.

Cook the red onions slowly in a little olive oil and lemon juice. The lemon juice makes the red onion bleed so it looks purple, chill, season and dress with a little lemon oil.

Slice the terrine and serve with the red onions.

For the salmon frittata

500 ml pancake batter
fresh, chopped herbs for the herb pancakes
dill
parsley
chervil
350g cream cheese
400g smoked salmon
½ cucumber, fine cubed, no seeds
15 g salmon keta
Lemon oil

Mix the pancake batter with the chopped herbs and make a pancake on a rectangular, nonstick baking tray 12 inch x 7 inch. Cover the work surface with clingfilm and line with the fresh herb pancakes, place the smoked salmon on top then beat the cream cheese till soft, season then spread thinly on the salmon. Grab the edge of the pancake and fold it in on itself and roll up in a spiral. Place in the fridge to set overnight. Slice and serve with a salsa of diced cucumber, salmon keta, lemon oil and seasoning.

For the beetroot gravalax

1 whole side fresh salmon, skinned and pin boned
1 kg raw beetroot
350g sugar
350g salt
lemon juice
1 bulb fennel
star anise to taste
lemon oil to taste

Cook the beetroot till soft, peel and chill then purée in a food processor with salt, sugar, lemon juice, fennel, a little star anis and lemon oil. Place mix all over salmon, wrap in muslin and chill in the fridge for 3 days. Slice the salmon and serve.

For the tartare of salmon

500g raw diced salmon
250g smoked salmon
50g whole grain mustard
½ bunch fresh dill
lemon juice to taste
black pepper
olive oil
fresh picked herbs
flat parsley
chervil
curley endive

Line a 1½ inch in diameter mould with the smoked salmon. In a separate bowl combine the raw salmon, dill, whole grain mustard, lemon juice, olive oil and cracked black pepper. Place in the centre of the mould till full, clingfilm tightly and place in the fridge for approximately 2 hours till the salmon has rested. Serve with a little mixed herb and curley endive salad dressed with a little lemon oil.