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Hot Smoked Akaroa Salmon Entree

salmon lr
salmon lr
  • Number of servings
    6

oi-Ohomai Institute of Technology, Rotorua Campus Entree. Hot smoked Akaroa Salmon with a black and white bird nest salad, Akaroa Salmon tartar egg served with Verde gel, BUITONI tomato cracker and beetroot glaze.

Ingredients
  • 1 whole Akaroa Salmon
Manuka wood smoking
  • 100 g Manuka wood chips
  • 2 tbsp water
BUITONI Coulis marinade for Akaroa Salmon
  • 100 ml BUITONI Sugo al Pomodoro Tomato Coulis juice keep pulp for cracker
  • 1/2 tbsp brown sugar
  • 1/2 each fresh lemon juice
  • 1/2 each fresh lemon zest
  • 1 tsp coriander seed
  • Salt and pepper
Akaroa Salmon egg
  • 120 g Akaroa Salmon fresh, scraped clean from bone
  • 1 tbsp lemon oil
  • Salt and pepper
Vegetables nest salad
  • 100 g cauliflower
  • 1 each celery
  • 2 each purple baby carrots
  • 1 each yellow beetroot
  • 1/4 each red onion
  • Salt and pepper
Black and white cauliflower noodle
  • 1/2 each brown onion
  • 120 g cauliflower
  • 1 tbsp olive oil
  • 600 ml water
  • 1 tbsp MAGGI Classic Onion Bullion
  • 1 spring Thyme
  • 8 g agar agar
  • 4 g Guar gum
  • 1 tbsp Japanese virgin bamboo charcoal
Verde gel
  • 15 g Italian parsley
  • 30 g basil
  • 15 g chives
  • 15 g spinach
  • 1 each garlic
  • 20 g capers
  • 20 g gherkins
  • 20 g shallot
  • 1/2 each fresh lemon zest
  • 200 ml water
  • 1/2 tsp MAGGI Classic Onion Bullion
  • 2 g agar agar
  • 0.4 g Xantham gum
  • 1/2 each fresh lemon juice
  • 1tbsp Chardonnay vinegar
  • Salt and pepper
BUITONI Coulis and poppy seed cracker
  • 50 g bread flour
  • 25 g fine durum flour
  • 20 g soft flour
  • 20 g wholemeal flour
  • 0.3 g instant yeast
  • 50 g Luke warm water
  • 1/2 tsp molasses
  • 1/2 tsp honey
  • 30 g BUITONI Coulis pulp
  • 2 tbsp olive oil
BUITONI Coulis and poppy seed cracker garnish
  • 1 tbsp poppy seed
  • 1/2 tsp sea salt
  • 1/2 tsp cracked pepper
Betroot glaze
  • 250 ml New Zealand grown red beetroot juice
  • 100 ml red wine
  • 100 ml red wine vinegar
Garnish
  • 1 g edible flower
Preparation
  • 1
    Whole Akaroa Salmon
  • 2
    Cut behind head of salmon, angling knife toward front of salmon.
  • 3
    Cut down to bone and follow line through to just behind fins on gut cavity.
  • 4
    Hold belly flap up, slide fillet knife along spine with "sawing" motion.
  • 5
    Keep knife tilted slightly down towards spine to ensure the most meat removal. Remove fillet.
  • 6
    Repeat with other fillet.
  • 7
    Trim off any bones that remain on salmon.
  • 8
    Place fillet skin side down on clean board.
  • 9
    Hold tail end the use a flexible fillet knife to cut to skin.
  • 10
    Gently pull skin with guiding knife between skin and flesh in one long smooth slicing action.
  • 11
    Pin bone salmon fillet. Cut and portion into 6 pieces.
  • 12
    Marinate cut salmon with BUITONI Coulis marinade.
  • 13
    Place prepared Akaroa Salmon in fridge.
  • 14
    BUITONI Coulis marinade for Akaroa Salmon
  • 15
    Use cheese cloth and squeeze BUITONI Sugo al Pomodoro Tomato Coulis to get enough juice out.
  • 16
    Keep pulp for cracker.
  • 17
    Mix juice, brown sugar, lemon zest, lemon juice and fresh thyme to form marinade.
  • 18
    Season appropriately.
  • 19
    Marinate salmon pieces at least 15 minutes before smoking them.
  • 20
    To smoke Akaroa Salmon
  • 21
    Place Manuka wood chip under smoking tray.
  • 22
    Drizzle with water so it does not burn easily.
  • 23
    Grease wire rack then place salmon pieces on top.
  • 24
    Season with sea salt and cracked pepper.
  • 25
    Hot smoke it for 8 minutes.
  • 26
    Reduce marinade to glaze pieces later.
  • 27
    Once smoked, place salmon in a tray to finish in oven for another 2-3 minutes.
  • 28
    Glaze with reduced marinade while still hot.
  • 29
    Rest before serving.
  • 30
    Akaroa Salmon egg
  • 31
    Scraped clean Akaroa Salmon frame.
  • 32
    Flavour tartar with lemon oil and season appropriately.
  • 33
    NZ grown winter vegetables nest dressing
  • 34
    Roast cumin and caraway seeds.
  • 35
    Grind coarsely in mortar.
  • 36
    Add champagne vinegar and sugar.
  • 37
    Add grounded cumin and caraway seeds.
  • 38
    Adjust seasoning.
  • 39
    NZ grown vegetables nest salad
  • 40
    Use mandolin to thinly shave cauliflower, red onion and yellow beetroot.
  • 41
    Peel celery and purple baby carrots, then shave with peeler.
  • 42
    Put all prepared vegetables in a bowl.
  • 43
    Dress before serving.
  • 44
    Black and white cauliflower noodles
  • 45
    Slice brown onion and sweat with oil in medium size pot.
  • 46
    Add cauliflower and cook for another minute.
  • 47
    Add water, MAGGI Classic Onion Bullion and thyme.
  • 48
    Bring to the boil.
  • 49
    Adjust seasoning.
  • 50
    Once the vegetables are soft, puree them with high-speed blender.
  • 51
    Measure 500ml of stock and put in a clean small pot.
  • 52
    Cool stock down.
  • 53
    Blend agar into cold stock with stick blender.
  • 54
    Bring cold stock to boil and simmer for two minutes, constantly whisking.
  • 55
    Add guar gum last.
  • 56
    Allow to cool slightly.
  • 57
    Using a syringe fill plastic noodle tube that has been taped up at one end, submerge white noodle into prepared ice water.
  • 58
    Once set, use empty syringe and blow noodle out.
  • 59
    For the black noodle, add Japanese virgin bamboo charcoal with half of the prepared stock and repeat using the same method.
  • 60
    Verde gel
  • 61
    Blanch and refresh herbs then cool very quickly using ice water.
  • 62
    Add the water, MAGGI Classic Onion Bullion, garlic, gherkins, capers, shallot, lemon zest and agar.
  • 63
    Bring stock to boil then blend with hand blender, as it boils, for 2 minutes.
  • 64
    Blend in xantham gum and blanched herbs then pour into tray and allow to set.
  • 65
    Once set, place into high speed blender with lemon juice and vinegar, blend until smooth.
  • 66
    BUITONI Coulis and Poppy Seed Cracker
  • 67
    Add all flours and yeast, mix until combined.
  • 68
    Add warm water, honey and molasses together.
  • 69
    Mix wet mixture into dry then add BUITONI Coulis pulp.
  • 70
    Knead until dough is elastic and firm.
  • 71
    Place dough in oiled bowl, turn to coat dough in olive oil.
  • 72
    Cover and let prove until double in size.
  • 73
    Punch down and rest for another three minutes.
  • 74
    Roll out to the size of a small sheet pan.
  • 75
    Cut or shape to desired pattern.
  • 76
    Brush with olive oil.
  • 77
    Sprinkle with poppy seeds, sea salt and cracked pepper.
  • 78
    Rest at room temperature before baking.
  • 79
    Bake for 3-4 minutes at 200°C.
  • 80
    Beetroot glaze
  • 81
    Juice 500g of New Zealand grown red beetroot to get 250ml of its juice.
  • 82
    Combine juice, red wine and red wine vinegar in a small saucepan over medium heat.
  • 83
    Simmer for about 10 minutes or until the liquid reduces and forms a glaze.
  • 84
    To plate
  • 85
    Design a strip on the plate with a beetroot reduction.
  • 86
    Place smoked Akaroa Salmon on the side.
  • 87
    Assemble New Zealand grown vegetables salad to a bird nest look
  • 88
    Top the nest with black and white cauliflower noodles.
  • 89
    Quenelle Akaroa Salmon tartar and place it on top of salad nest.
  • 90
    Pipe Verde gel around the nest.
  • 91
    Decorate salad nest with edible flowers.
  • 92
    Place BUITONI tomato cracker on side of smoked Akaroa Salmon.

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