River Lune Salmon
Recipe by Steven Smith Freemasons at Wiswell, Lancashire.
Pikelet
175ml Warm water
7g Yeast
175ml Warm milk 250g Strong flour
1/2 tsp Sugar
1/2 tsp Baking powder
1tsp Salt
Instructions
Mix all ingredients in a kitchen aid until smooth, cover with clingfilm and allow to prove to double the size. Pour in to a lightly oiled pre heated teflon pan, cook until mix is set through, turn over and allow to crisp up. Allow to cool and cut as required.
Salmon curing
1kg Wild salmon
100g Maldon salt
100g Demarera sugar
30g Chervill
30g Tarragon
Instructions
Blend salt, sugar, tarragon and chervil until herbs are incorporated in to the salt and sugar, cover the salmon well with all the salt, chill fir 24hrs.
Wash the salmon under running cold water for 5min, dry then chill. Skin the salmon, check for pin bones, slice thinly.
Ponzu Dressing
500ml Ponzu
5g Agar agar
Instructions
Mix the ponzu and agar agar then bring to the boil, whisk occasionally. Pour in to a tray and allow to cool. The ponzu will now be set, blend until smooth, then pass through a fine chinoise.
Elderflower Butter
100g Butter
1/2 Lemon juice
1/2 tdp Gentleman's relish
75ml Elder flowers cordial
Instructions
Place the butter in a large pan and heat, the butter will turn brown, carefully whisk in the relish and lemon juice, whisk immediately until it stops frothing, add the cordial.
Other ingredients
Dried elder flowers
1/2 Lemon juice
50g Samphire
2 Packets Southport potted shrimps
Instructions
Split the butter between 2 small pans, place samphire in one and shrimps in other. Lemon juice and dried elder flowers to finish plate.
