Pastrami Cured Salmon , Pickled Cucumber , Dijon Mustard Mayonnaise and Bagel Thins
Recipe by Rob Taylor , chef owner , Tallow , Southborough , Tunbridge Wells www . tallowrestaurant . co . uk
This impressive starter takes a few days to prepare but only a few minutes of hands-on prep and is easy to have ready ahead of your guests arriving . The light but tangy flavours are delicious served with a glass of Champagne or English sparkling wine or even a shot of ice-cold vodka .
Serves : 6 Ingredients :
For the salmon
• 600g piece of skinless salmon , ask your fishmonger for whole piece cut from the middle
• 100g caster sugar
• 100g salt
• 1 tsp each mustards seeds , coriander seeds , smoked paprika
• 3 tsps black peppercorns
For the pickled cucumber
• 1 cucumber
• 200ml white wine vinegar
• 20g caster sugar
For the Dijon mustard mayonnaise
• 2 egg yolks
• 15g Dijon mustard
• 20ml white wine vinegar
• 200ml vegetable oil
• Salt and pepper
• 2 white bagels
Method :
1 . For the salmon , combine the sugar and salt and cover the fish on both sides and leave to cure in the fridge for 4 hours . Wash off the brine mix and leave the fish to dry on a wire rack in the fridge overnight . The next day , crush the whole spices together or pulse in a spice blender to a fine powder . Sprinkle the spice powder all over the salmon and wrap tightly in clingfilm . Put in the fridge for 6-8 hours or overnight .
2 . For the cucumber , wash and peel it , reserving the peel . Combine the peel trimmings , white wine vinegar and sugar in a blender until smooth and pass through a fine mesh sieve . Cut the cucumber in half and using a teaspoon remove the seeds . Cut the cucumber into 1cm pieces . In a sterilised kilner jar combine the cucumber peel liquid and the cucumber pieces . Pickle for 24 hours ( and up to 36 ) before you are ready to serve .
3 . For the mustard mayonnaise , combine all the ingredients , except the oil , in a blender and blitz until smooth . While the motor is running slowly drip in the oil until the mayonnaise is thick and glossy .
4 . To serve , slice the bagels into thin rounds , brush with a neutral oil and toast in the oven at 160 º C until golden . Unwrap the salmon and slice it into even 1-inch pieces before plating with the pickled cucumber , a spoonful of Dijon mustard mayonnaise and the bagel thins .
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