Marinated salmon, oyster mayonnaise and croutons
Item 1 of 1
- medium
- 10
- 40 minutes
This phenomenal salmon recipe is a real winner for any dinner party. Your guests will be impressed with your presentation skills, not to mention the beautiful balance of flavours from the salmon and oyster. You will need to marinate the salmon for 24 hours, so make sure you start this dish in plenty of time. Kevin Mangeolles uses wires to plate this dish, but it works just as well when placing the salmon slices delicately across a plate.
First published in 2015
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Ingredients
Metric
Imperial
Marinated salmon
Oyster mayonnaise
- 3 oysters
- 100ml of vegetable oil
- 50ml of rapeseed oil
- 2 tbsp of English mustard
- 1/2 lemon, juiced
- 30g of chives, finely chopped
Lobster bread croutons
- 50g of lobster coral
- 250g of strong bread flour
- 20ml of rapeseed oil
- 8g of salt
- 8g of yeast
- 125ml of water
SAVE RECIPE
Equipment
- Hand blender
- Fine sieve
- Medium sized bread tin
Method
2
Place the salmon on top and cover with the rest of the mix, making sure to rub it in well. Wrap the fish in clingfilm and place in the fridge for 24 hours
- 1000g of whole side of salmon
3
Once marinated, remove the fish from the fridge, and wash the salt marinade off. Remove the skin from the salmon very carefully
4
Cut into thin slices, then dip the underside of the salmon in finely chopped chives
- 1 handful of chives
5
Place the dough on a floured table and roll into the shape of a bread tin. Place in the bread tin and prove again. Place in a hot oven 180ºC/Gas mark 4 for 35-40 minutes
6
Once cooked and golden brown, remove the bread from the oven and cool on a wire rack. Then place the bread in the freezer. When frozen, slice very thinly
7
Place on a baking sheet and dry out in a cool oven at 100ºC for 5-8 minutes
8
To plate, dip one end of the salmon slices in chopped chives and lay across a plate (dark plates or slate works very well with this dish). Serve the oyster mayonnaise in a side dish and place the croutons on the side. Serve immediately
9
For the oyster mayonnaise, put the oysters, mustard, and lemon juice in a small jug and blend with a hand mixer, adding the oil slowly like a classic mayonnaise. Pass though a fine sieve and add the chives
- 3 oysters
- 2 tbsp of English mustard
- 1/2 lemon, juiced
- 30g of chives, finely chopped
- 100ml of vegetable oil
- 50ml of rapeseed oil
10
For the croutons, blend the oil and coral together. Place the flour and salt in a bowl and add the oil mix
- 20ml of rapeseed oil
- 50g of lobster coral
- 250g of strong bread flour
- 8g of salt
11
Mix the yeast and half the water together and add to the flour, adding the rest of the water slowly until the dough is just sticking to the bowl. Cover with clingfilm and leave to prove (it should double in size)
- 8g of yeast
- 125ml of water
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