insideKENT Magazine Issue 93 - December 2019 | Page 100

FOOD+DRINK
M A K E A H E A D CHRISTMAS CONT.
Buoy and Oyster’s Salmon Rillette, Salmon Keta, Radish & Sourdough Crispy Bread
Recipe by head chef, Craig Edgell
www.buoyandoyster.com
Serves 10 people.
Ingredients Method
• 1 side salmon
• 150g cream cheese
• 150g crème fraiche
• 150g mayonnaise
• 100g gherkins
• 100g capers
• 1 bunch fresh chives
• 2 tbsp horseradish cream
• 1 packet quality smoked salmon
• 1 loaf of sourdough (day old)
• 1 jar salmon keta (salmon roe)
• 100ml olive oil
• Dill (to garnish)
• Lemons
• Maldon sea salt 1. Preheat oven to 180 degrees.
2. Place the salmon fillet skin side down on baking parchment
on a tray, double check all bones have been removed. Season
with Maldon sea salt & drizzle with olive oil.
11. Bake for 8 minutes, or until golden and crispy.
3. Bake in the oven for 16 - 20 minutes. Remove from the
oven, allow to cool. To plate
1. Take your plate, place the smoked salmon and place on
the plate mis match.
4. In a large bowl, add the chopped capers and gherkins in
small dice. 2. Take your salmon rillette, spoon on to the plate, we like
to call it a quenelle.
5. Then fold in the mayonnaise, crème fraiche, cream cheese
and horseradish cream. 3. Take your radish and place sporadically over the plate.
6. Flake the salmon, (bigger the flake the better), into the
bowl once cooled
7. Take the chives, fine dice then add to the salmon mix in
the bowl, again fold slowly. The rillette is complete.
8. Take the left-over skin, pop it back in the oven and cook
until golden and crispy.
9. Take your fresh radish, wash thoroughly, half or quarter
- being careful to keep the green on.
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10. Slice the sourdough nice and thin, place on a tray and
sprinkle with olive oil and Maldon sea salt.
4. Snap your crispy skin and crispy bread and place on the
dish, and in the salmon rillette.
5. Take your salmon keta from the jar and place on the
dish sporadically.
6. Add a squeeze of lemon juice and drizzle of olive oil -
and enjoy!