French Oak Smoked Regal Salmon

Topped with Sumac berry and semolina crust served with squid ink linguine tossed in Salsa Verde beside sour cream and avocado mousse.

Submitted by: Regal Salmon
Using: Fresh Salmon: Whole, Steaks & Fillets
French Oak Smoked Regal Salmon
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Ingredients

Salmon

  • 1 side from 2-3 kg Regal Salmon, bone out skin on

Pasta

  • Squid ink linguine

Salsa Verde

  • 20g Flat-leave parsley leaves roughly chopped
  • 3 Tablespoons Capers drained and rinse
  • 6-8 Anchovy fillets (in oil) drained
  • 7g Mint leaves chopped
  • 1 Garlic clove
  • 1 teaspoon Dijon mustard
  • 1 ½Tablespoons Lemon juice
  • 120mls Extra virgin olive oil,
  • ½ teaspoon Sea salt

Method

Salmon

  1. Put on smoker skin side down season with flaky sea salt and Sumac berry.
  2. Smoke with French oak chips for 7-8 minutes on high flame.
  3. Then put on tray and finish in oven at 180ÁC for about 7 minutes till medium rare.
  4. Put in chiller to cool down for about 1 hour before cutting.
  5. Reheat for 1-2 minutes for service.

Pasta Method

  1. Cook till al dente.
  2. Toss through Salsa Verde before serving.

Salsa Method

  1. Pile parsley, mint capers, anchovies and garlic on board.
  2. Chop till it becomes a coarse paste.
  3. Add mustard, lemon juice and olive oil.
  4. Season with salt.

Avocado Dip

  1. Wisk sour cream with sweet chilli sauce till smooth.
  2. Add finely chopped avocado.
  3. Season with lemon juice, salt and pepper.

To Serve

  1. Arrange on plate warm pasta with Salsa Verde. Put on plate top with warm smoked salmon. Beside put 2 quenelles of avocado mousse. Garnish with herbs, char-grilled lime, tomato and avocado oil.
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