Hederman Smoked Salmon with Seeded Crackers, Creme Fraiche, Burnt Pick– Frank Hederman
This is a personal take on a classic dish that really gets brought to life by some exceptional quality smoked Irish Salmon and a bright, flavourful herb oil. This can be prepared well in advance and...
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Cooking tools:
- Blender
- Griddle
- Fine-mesh sieve
- Cheesecloth
- Kitchen scale
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Airtight container
- Spoon
- Plate
Ingredients
- 300g/side Hederman’s Smoked Salmon
- 200g Linseeds
- 20g pumpkin seeds
- 20g sunflower seeds
- 20g sesame seeds
- 5g cumin seeds
- 20g caraway seeds
- 3g salt
- 300g cool water
- 1 Cucumber
- 1 small tub good quality crème fraiche, about 200g
- Good quality white wine vinegar
- 1 lemon
- 10 kaffir lime leaves (fresh if possible)
- 4 curry leaves (fresh if possible)
- 1 bunch Dill
- 1 Bunch Parsley
- 3g root ginger, peeled and roughly chopped
- Olive oil
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