By White Horse Oyster & Seafood Bar in Edinburgh
This dish is one of our small plate options at White Horse Oyster & Seafood bar which we encourage people to share amongst the table.
White Horse Oyster & Seafood Bar has opened on the site of the oldest inn on the Royal Mile, serving the best of British seafood and shellfish sourced from boutique suppliers across the country. Expect small plates, sharing platters & hand-crafted cocktails washed down with a carefully curated selection of wine & fizz.
For more information visit http://www.whitehorseoysterbar.co.uk
Ingredients: Serves 4
400g of organic salmon, filleted with skin left on
4 tbsp of dark rum
18g sea salt flakes
36g soft, dark brown sugar
1 tsp of crushed black pepper
1.5 scotch bonnets, deseeded & cut into thin slices
1 tsp coriander seeds, toasted & rough crushed
4g fresh coriander, roughly chopped
Avocado & Tomato:
2 large plum tomatoes, deseeded & diced
1 medium sized avocado, diced
15ml lime juice
1 banana shallot, finely diced
35ml chilli oil
4 nasturtium leaves
Seasoning to taste
Curing Method
1 Spread out a double layer of foil in a roasting tin large enough to wrap round the salmon.
2 Sprinkle 1 tbsp of the rum on the foil and put one piece of salmon on it, skin side down. Pour a little more rum over the fleshy side of the salmon.
3 Mix together the salt, sugar, pepper, chilli and coriander seeds, and sprinkle on top of the salmon. Add the fresh coriander. Sprinkle with the remaining rum. Put the other piece of salmon on top, skin side up.
4 Fold the foil around the salmon. Place a weighted chopping board on top and put in the fridge.
5 Turn the foil wrapped salmon from time to time while it is curing. Leave for 3-4 days.
6 Unwrap the salmon and scrape the cure off the salmon.
Presentation:
1 Using a very sharp knife, cut the salmon flesh horizontally into thin slices, leaving the skin behind.
2 Cover the plate with the thin sliced salmon, 80-100g per portion.
3 Combine 25ml chilli oil with the diced tomato and leave to infuse for 10 minutes approximately.
4 Add in the avocado, lime juice and shallots, then season.
5 Scatter the mixture over the salmon
6 Dress the nasturtium leaves with a little chilli oil and place around the plate
7 Dress the salmon with the remaining chilli oil.
In association with Taste Communications.
www.tastecommunications.co.uk
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