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.
- 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
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.
- 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.
- 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
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.
- 500ml buttermilk
- 30g proespuma
- 2g xantan gum
- half a lime juiced
- Dill powder (1 bunch dill dried & blitzed)
Blitz all ingredients together, pour into syphon gun, charge with one gas.
- 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.
- 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