Salmon, treacle, beetroot and hazelnut
Item 1 of 1
- medium
- 6
- 1 hour 45 minutes
Paul Welburn lightly cures his salmon in a citrus brine before cooking it sous vide for a perfect texture – the fish retains just enough firmness while still possessing the beautifully tender flesh that is gained from cooking salmon in a water bath. Paired with beetroot and an unusual hung treacle yoghurt, this is a bold and beautiful dish of surprising flavours.
First published in 2015
Ingredients
Metric
Imperial
Cured and sous vide salmon
Beetroot
Treacle yoghurt
- 250g of natural yoghurt
- 80g of treacle
- salt
- pepper
Toasted hazelnuts
- 100g of hazelnuts, peeled
- 50g of honey
- flaky sea salt
- 1/4 tsp ground coriander
Fennel fronds
SAVE RECIPE
Equipment
- Vacuum bags 2
- Water bath
- Chamber sealer
- Muslin cloth
- Mandoline
Method
1
Slice the beetroot as thinly as possible on a mandoline. Mix together the remaining ingredients, then add the beetroot sliced, mixing thoroughly to ensure they are well-coated. Place in a vacuum bag, seal in a chamber sealer and leave in the fridge overnight, or longer if possible
2
Hang the yoghurt in muslin overnight to remove the excess water. Add the treacle and mix well. Season and reserve until needed
- 250g of natural yoghurt
- 80g of treacle
- salt
- pepper
3
Preheat the oven to 150°C/gas mark 2
4
Mix all the toasted hazelnut ingredients together and spread out on a baking tray. Cook in the oven for 10–15 minutes, or until golden. Allow to cool and chop roughly
- 50g of honey
- flaky sea salt
- 1/4 tsp ground coriander
- 100g of hazelnuts, peeled
5
Preheat a water bath to 37°C
6
Remove the belly from the salmon – this can be reserved and used for other dishes. Remove the skin from the loin and trim to shape into a neat fillet
- 1.1kg side of salmon, fresh, preferably Scottish
8
After this time, remove the fish and wash in fresh cold water. Place in a vacuum bag, seal in a chamber sealer and cook the salmon in the water bath for 30 minutes – this will ensure a tender finish with the appearance of cured fish
9
Chill the salmon in iced water for 10 minutes then remove from the bag and portion. Allow to return to room temperature before serving
10
To serve, place a piece of salmon on each plate and surround with the beetroot slices. Add a spoon of the yoghurt and a sprinkling of the hazelnuts. Garnish with the fennel fronds
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