Marinated salmon, oyster mayonnaise and croutons

  • Canapé
  • medium
  • 10
  • 40 minutes, plus 24 hours chilling



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Marinated salmon

  • 1000g of whole side of salmon
  • 1 lemon
  • 200g of sugar
  • 1 handful of chives, finely chopped
  • 500g of sea salt

Oyster mayonnaise

Lobster bread croutons

  • 50g of lobster coral
  • 250g of strong bread flour
  • 20ml of rapeseed oil
  • 8g of salt
  • 8g of yeast
  • 125ml of water
For the marinated salmon, grate the zest and squeeze the juice from the lemon into a bowl. Add the salt and sugar and mix. Place some clingfilm on a flat baking tray. Scatter some of the salt mix across the clingfilm
Place the salmon on top and cover with the rest of the mix, making sure to rub it in well. Wrap the fish in clingfilm and place in the fridge for 24 hours
  • 1000g of whole side of salmon
Once marinated, remove the fish from the fridge, and wash the salt marinade off. Remove the skin from the salmon very carefully
Cut into thin slices, then dip the underside of the salmon in finely chopped chives
Place the dough on a floured table and roll into the shape of a bread tin. Place in the bread tin and prove again. Place in a hot oven 180ºC/Gas mark 4 for 35-40 minutes
Once cooked and golden brown, remove the bread from the oven and cool on a wire rack. Then place the bread in the freezer. When frozen, slice very thinly
Place on a baking sheet and dry out in a cool oven at 100ºC for 5-8 minutes
To plate, dip one end of the salmon slices in chopped chives and lay across a plate (dark plates or slate works very well with this dish). Serve the oyster mayonnaise in a side dish and place the croutons on the side. Serve immediately
For the oyster mayonnaise, put the oysters, mustard, and lemon juice in a small jug and blend with a hand mixer, adding the oil slowly like a classic mayonnaise. Pass though a fine sieve and add the chives
For the croutons, blend the oil and coral together. Place the flour and salt in a bowl and add the oil mix
Mix the yeast and half the water together and add to the flour, adding the rest of the water slowly until the dough is just sticking to the bowl. Cover with clingfilm and leave to prove (it should double in size)
  • 8g of yeast
  • 125ml of water
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