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Confit of Salmon, Smoked Salmon Mousse, and Pea Purée

PUBLISHED: 14:09 29 October 2014 | UPDATED: 14:09 29 October 2014

Confit of salmon, smoked salmon mousse, pea purée

Confit of salmon, smoked salmon mousse, pea purée

Archant

This dish by Dan Moon, head chef at Ston Easton Park, was on the restaurant’s five-course tasting menu throughout June but makes an equally tasty starter throughout the year.

Ingredients for the Pea Purée:

1 shallot

4 cloves of garlic

125g butter

50g ham stock

250g green peas

125ml water

Method:

Finley chop the shallots and garlic place these into a pan with the ham stock, butter and seasoning to cook slowly until soft. Add the peas and the water and bring to the boil, place into a liquidiser and pass through a sieve until smooth.

Ingredients for the Confit Salmon:

1 lemon

350g salmon

1 shallot, finely diced

4 cloves of garlic

50g of baby capers

500g Pomace Oil to confit salmon

Method:

Pre-heat the oil to 55°C then add the salmon and cook for 16 minutes. In a separate pan cookout in a little oil the diced shallots and garlic. Take the salmon out of the oil and place into a bowl adding the shallots, garlic, the zest and juice of a lemon, capers and season to taste. Add a little of the confit oil if the mixture seems dry.

Ingredients for Smoked Salmon Mousse:

800g smoked salmon

1 squeeze of lemon

1 pinch cayenne pepper

250ml double cream

Method:

Place the smoked salmon, cayenne pepper and lemon juice into a food processor until smooth. Once smooth add the double cream and pulse until all the cream has been mixed thoroughly into the mixture.

Composing the Dish:

Combine all the elements prepared together on one plate, quantities of each element are down to personal taste. The dish can be garnished with radishes along with a drizzle of olive oil and a squeeze of lemon. Top the dish with the broad bean flowers for the final finishing touch!

Recipe supplied by Ston Easton Park, Nr Bath.

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