Whiskey Cured Salmon Recipe created by Executive Head Chef Garry Hughes and served at the Saddle Room of The Shelbourne Hotel, Dublin served on Rak Europa Plate.
Ingredients:
- 2 sides salmon
- 500g light brown sugar
- 500g white sugar
- 500g table salt
- 1 lime, zest peeled
- 1 orange, zest peeled
- 1 lemon, zest peeled
- 1 bunch dill
- 140 ml Jameson Whiskey Black Barrel
Method:
Blend zests with whiskey, add to salt and sugar, rub onto both sides of salmon, marinade for 12 hours.
Wash the marinade off, pat dry and refrigerate.
Ginger gastric:
- 3 litres white wine vinegar
- 300g peeled thinly sliced ginger
- 6 lemon peeled
Blanch & refresh the lemon peel and ginger twice, add to the vinegar, blitz, pass through a sieve. Reduce by half to make a gastric syrup.
Wasabi aioli:
- 3 tblsp pastaurised egg yolk
- 1.5 tblsp Dijon mustard
- 3 tblsp ginger gastric
- 1 litre rapeseed oil
- 100g wasabi paste
- Yuzu juice to taste, few drops
- Salt
Place egg yolks, mustard, wasabi paste, gastric in a blender, slowly emulsify rapeseed oil until consistency of mayonnaise, finish with yuzu juice & salt.
Black & white sesame seeds:
Toast in oven at 160 until lightly toasted.
Buttermilk espuma:
- 500ml buttermilk
- 30g proespuma
- 2g xantan gum
- Salt
- half a lime juiced
- Dill powder (1 bunch dill dried & blitzed)
Blitz all ingredients together, pour into syphon gun, charge with one gas.
Pickled fennel:
- 500ml champagne vinegar
- 500ml white sugar
- 2 bulbs fennel
Reduce vinegar and sugar by a third, refrigerate, slice fennel on mandolin, marinade the fennel and vinegar.
Dill oil:
- 2 bunch dill, steamed for 30 seconds
- 200ml veg oil
Blitz together until oil is vibrant green, pass through sieve.
Serve and Enjoy on Rak Porcelain Plate
Bon Apetit!