Queen Elizabeth State Dinner Starter

Queen Elizabeth State Dinner Starter

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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
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Cooking Time

0 Minutes

Serves

A Party

Ingredients

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

Garnish:

  • Chive Flowers & Organic Rapeseed Oil

Method

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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