Queen Elizabeth State Dinner Starter

Queen Elizabeth State Dinner Starter


byPrepared by head chef and owner Ross Lewis of Chapter One Restaurant

of Dublin

Ross Lewis, head chef at Chapter One restaurant, was awarded the most sought-after gig in town in culinary terms when he was chosen to create some of Read More
Cooking Time

0 Minutes


A Party


1 side of wild salmon

Curing Solution:

  • 1.125 l water
  • 200g rock salt
  • 400g sugar
  • 15g black peppercorns
  • 10g star anise
  • 5 cloves
  • 4 juniper berries
  • ½ tbsp white wine vinegar
  • 1 bunch coriander
  • 1 fennel bulb finely, sliced

Wild Smoked Salmon Cream:

  • 150g Wild Burren Smoked Salmon
  • 200g crème fraiche
  • 1 tsp lemon juice
  • ½ tsp tabasco
  • 4 pinches smoked paprika
  • Salt and pepper

Lemon Balm Jelly:

  • 200g celery
  • 1 clove garlic
  • 200ml white wine
  • 50 ml white wine vinegar
  • 2 l still mineral water
  • 300g fennel
  • 10g ginger
  • 2 star anise
  • 30 black peppercorns
  • 1 tbsp of lemon puree
  • 8 leaves of gelatin to 1 litre of liquid

Horseradish Cream:

  • 200g good quality crème fraîche
  • 1 tbsp horseradish puree
  • 1 tbsp white wine vinegar
  • Pinch of salt

Watercress Puree:

  • 500g watercress
  • 2 tbsp Worcestershire sauce
  • 300ml single cream, reduced by half
  • Salt and pepper

Pickled Vegetable and Solution:

  • 20 small shallot or grelotte onion rings
  • 20 slices of radish
  • 200 ml apple vinegar brought to the boil with
  • 50g of sugar
  • 2/3 generous pinches of salt


  • Chive Flowers & Organic Rapeseed Oil


Curing Solution: Boil all ingredients. Add sliced fennel to the heat and leave to infuse. When cold, place salmon in the solution and leave to marinade uncovered in a fridge for 24 hours to dry. When marinated cut 8 half inch cubes from the thick part of the salmon.
Wild Smoked Salmon Cream: Bring crème fraîche to the boil with the trimmings and skin of the smoked salmon. Cool and pass through a sieve. Place in a Pacojet with trimmed smoked salmon and freeze. When frozen, blend and fold in a further 150/200g of crème fraîche. Season with: 1 tsp lemon juice, ½ tsp tabasco, 4 pinches smoked paprika, salt and pepper.
Lemon Balm Jelly: Bring all ingredients together and cover. Simmer for 40 minutes on a low heat. Pass onto 200g of lemon verbena and 200g of lemon balm. Leave to infuse for 2 to 3 hours while covered. Pass through a muslin and set with gelatin.
Horseradish Cream: Whisk the crème fraîche and add the horseradish and vinegar just before it gets to a stiff peak. Put into a small plastic bottle.
Watercress Puree: Blanch and refresh watercress, squeeze as much water out as possible in a paper towel. Freeze in pacojet container. When frozen, pour in the reduced cream and season with the Worcestershire sauce, salt and pepper. Pass through a sieve. Put in a small plastic bottle.
Pickled Vegetable and Solution: Leave vegetables to marinade for 2 hours in the solution.
Garnish: Chive Flowers & Organic Rapeseed Oil. Place 25g of wild smoked salmon cream into a consommé bowl and cover with 100ml of lemon balm jelly. Chill for 3-4 hours. Garnish with 2 cubes of cured salmon, 3 radish and 3 onion rings, 3 dots of horseradish cream and 3 dots of watercress puree. Then place 5 or 6 chive flowers and 1 tsp of cold pressed rapeseed oil.

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