A Passion To Inspire’s Lightly Smoked Loch Duart Salmon, Sorrel Emulsion, Asparagus and Fennel Slaw
Experience the flavor of smoked Loch Duart Salmon, cured with a salt/sugar mix and glazed with molasses and liquid smoke, perfectly cooked sous vide.
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Ingredients
- 450g Loch Duart Salmon
- Salt/Sugar 4:1 ratio
- 50g Molasses
- 27g Liquid Smoke
- 25g Brown Sugar
- 2.5g Black Pepper
- 3 bunches Sorrel (picked leaves only)
- 200ml Veg Oil
- 200ml Olive Oil
- 60g Egg Yolk
- 30g Samphire, blanched
- ¼ Granny Smith apple, julienne
- ¼ Cucumber, ribbons
- 2 Asparagus spears, ribbons
- 10g Sorrel, chiffonade
- ½ Fennel, shaved
- 10ml Horseradish vinegar
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