- 800ml Cold Pressed Rapeseed Oil
- 4 Scottish Salmon Fillets, around 200g each with the skin removed
- 1 Large Cucumber
- 100ml White Wine Vinegar
- 150ml Cold Water
- 1 tsp Mustard Seeds
- 1 Banana Shallot (finely sliced)
- 2 tsp Caster sugar
- 2 tsp Sea Salt Flakes
- 10g Fresh dill (finely chopped)
- ½ Lime (juice and zest)
- 10ml Summer Harvest Cold Pressed Rapeseed Oil
- 50g Full Fat Crème Fraiche
- Oyster Leaf (optional)
- To make the pickled cucumber place the, water, vinegar, mustard seeds, shallot, sugar and salt into a sauce pan and bring to the boil, allow to simmer for 10 minutes then remove from the heat and allow to cool until just warm. Using a vegetable peeler peel the cucumber lengthways into long ribbons stopping when you start to see the seeds appearing in the center. Place the cucumber ribbons into the warm liquor and leave for 15 minutes. After 15 minutes drain off the liquor, add the dill, lime and cold pressed rapeseed oil, mix to ensure the cucumber is well coated and set aside.
- For the salmon place the oil in a large flat pan big enough to take all 4 pieces of salmon in a single layer. Using a thermometer or food probe heat the oil to 75’c remove from the heat and add the 4 salmon pieces to the oil, place the pan back on a very low heat and cook the salmon for 10-15 minutes. Remove from the oil wipe off any excess oil taking care not to damage the delicate flesh. The salmon should be pink in the center. If you would prefer your salmon cooked all the way through leave it in the oil for 20 minutes.
- To give added dimesion to the salmon char the surface with a blowtorch before serving,
To plate up the dish place a small spoonful of crème fraiche to the left of the serving plate and place your salmon fillet on top. Place the ribbons of cucumber to the side of the salmon along with more spoonful’s of the crème fraiche and dress with the oyster leaves.