Cured Sockeye Salmon with Blackened Cucumber, Cucumber Ketchup, Horseradish and Salmon Roe Buttermil

Name: Cured Sockeye Salmon with Blackened Cucumber, Cucumber Ketchup, Horseradish and Salmon Roe Buttermil
Total time: 90 min
Ingredients: 300g of sockeye salmon, skin removed and pin boned; 50g of table salt; 50g of caster sugar; 300g of cucumber, diced; 25g of onion, diced; 50g of green pepper, diced; 100g of water; 80g of white wine vinegar; 1g of agar agar; 3g of table salt; 40g of caster sugar; 1 cucumber; 80g of buttermilk; 1g of table salt; 8g of horseradish sauce; 24g of whole milk; 20g of salmon roe; 18 oyster leaves, or small borage leaves or other sea herbs

www.greatbritishchefs.com

This Sockeye salmon recipe from Steven Edwards uses a very classic and delicious combination of flavours – cucumber, horseradish, buttermilk and salmon – but in a slightly unexpected way. The...

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