This Bunnahabhain salmon recipe has been specifically designed to be paired with the Bunnahabhain 12-year-old whisky.
Bunnahabhain 12-year-old Paired with Cured Salmon, Oyster Panna Cotta and Avocado Crème Fraiche
Step One: Salmon
- Makes 12 – 14 portions of salmon
- 1 salmon fillet: scaled, pin boned
- 200g Maldon sea salt
- 100g sugar
- 1 lime zested and juiced
- 1 lemon zested and juiced
- 50g ginger
- Start by preparing the cure mix first: Scrape the ginger skin off by holding the ginger against a chopping board in one hand and scraping briskly and firmly downwards with the tip of the teaspoon against the flesh of the ginger to remove the skin.
- Grate the ginger on a fine grater, and then place in a bowl.
- Add all the other curing ingredients and stir well to combine.
- Score the skin of the salmon at 1cm intervals along the full length of the fillet.
- Line a tray large enough to hold the side of salmon with a depth of at least 6cm with cling film, spreading the film wide enough to be able to fully wrap around the salmon later.
- Spread half of the cure mix down the middle of this cling film in the shape and size of the salmon fillet.
- Lay the fish on this prepared salt mixture, then cover the upper side of the fish with the remaining salt mixture.
- Wrap the cling film very tightly around the fish so it is taut and able to hold the mixture in against the fish without leakages.
- Refrigerate for 12 hours, turning the salmon over onto its other side half way through.
- After the 12 hours curing, cut away the cling film with scissors and remove the fish from the cling film and rinse carefully, ensuring the flesh is not damaged in the process.
- Skin the salmon, ensuring the brown blood line is removed at the same time.
- Cut the salmon in half lengthways to give two long fillets, then cut each fillet in two, slicing across the width of the fillet, to give four rectangles of cured salmon.
- The salmon can be used now and sliced into pieces of 3-4mm thickness, allowing 5 slices per person.
Step Two: Oyster Panna Cotta
- Makes 8 portions – 10 portions per square mould
- 24 oysters, shucked, meat removed and juices strained and reserved
- 2 banana shallots finely diced
- 60g unsalted butter
- 100g white wine
- 130g milk
- 130g double cream
- 4.5 leaves of gelatine softened in ice water
- Sweat the shallots in the butter until soft without colouring, then add the wine and reduce by half.
- Add the remaining ingredients, except the gelatine, bring to the boil, and then remove from the heat and transfer to a blender.
- Add the gelatin, then immediately blend to a smooth liquid.
- Pass through a sieve, then divide between two square ring moulds, lined with cling film, measuring 16cm by 16cm.
- Chill until set then cut into desired rectangle shape.
Step Three: Avocado Purée
- Makes 12 portions
- 1 avocado
- 2-3 dessert spoons crème fraiche
- Lime juice
- Cut the avocado in half and remove and discard the stone.
- Scoop the flesh out of the skin and place into a small hand blender chopping bowl.
- Add the rest of the ingredients and blitz until smooth.
- Taste and adjust then transfer to a disposable piping bag for now and refrigerate.
Step Four: Mouli Coins
- Half a mouli, peeled
- Cut the mouli on a mandolin into coins as thinly as possible without them tearing, about 1 mm.
- Bring a small pan of salted water to the boil, then blanch for 15 seconds, then refresh and drain when cold.
- Using a pastry cutter, punch out coins from each disc measuring 3cm across then set aside for now.
- You will need 7-8 coins per portion.
For Garnish and to Finish
- Makes 12 garnish portions
- 125g white crab meat, picked to remove any shell, etc.
- 2 dessert spoons of chopped coriander
- Squeeze of lime juice
- Sea salt
- Olive oil
- 6 radishes cut into matchstick batons
- Micro coriander
- Chive batons cut 1.5cm length from very fine chives
- Avruga caviar
- Wasabi cream
To Plate and Serve
- Slice the salmon to give 6 slices per portion, each slice should be approx. 3 mm thick.
- Arrange on the left hand side of the plate, in a line so the slices overlap, coming down the plate from top to bottom.
- Toss the crab meat with olive oil, lime juice, sea salt and chopped coriander, then spoon down the middle of the salmon.
- Arrange the mouli coins down the length of the crab.
- Over the top, scatter the micro coriander, chive batons and radish matchsticks.
- On the right hand side of the plate, place 2 rectangles of the oyster panna cotta at an oblique angle to each other.
- Pipe dots of the avocado and wasabi cream in and around the rectangles.
- Spoon a little avruga caviar onto each of the panna cottas.
- Finish the plate with some micro coriander scattered over the garnish.
Pair with Bunnahabhain 12-year-old whisky for a perfect dining experience. Enjoy! To buy Bunnahabhain online, visit Vinoteque.