Succulent salmon

Perfect for a light lunch or a simple supper, why not try this recipe from Rohan Kelly, chef proprietor at No1 Rock Road.

Overlooking the Camel Estuary, No 1 Rock Road serves a fresh, seasonal menu of fresh fish and meat dishes as well as vegetarian and gluten free options. With a large balcony that has a stunning vista across the water, this really is food with a view. We are delighted that Rohan has shared one of his recipes with us, we can’t wait to try it out!

Torched Salmon Gravlax with Horseradish Cream

SERVES 4

INGREDIENTS:

SALMON

500g salmon fillet

150g brown sugar

150g Cornish sea salt

12 cloves

100g dill

200ml Rock Gin

HORSERADISH CREAM SAUCE

100g cream cheese

20g horseradish sauce

Salt

GARNISH

Vine tomatoes

Basil

Parsley

Rocket

Olive oil

METHOD

Lay your salmon fillet out and check for bones. Remove any stray ones with tweezers and then lay the fillet on a large tray – cover with the gin. Evenly layer on the salt, sugar, dill, and cloves pressing down onto the fillet to ensure it’s fully coated. Cover with cling film and leave in the fridge to cure for
two days.

Remove from fridge and rinse under cold water, discarding any liquor, and set aside. To make the horseradish cream, combine the cream cheese and horseradish and season with a little salt.

This dish is delicious served with crispy herbs. Turn a microwavable bowl upside down and cover with cling film. Lay basil and flat leaf parsley leaves over the bowl, coat with oil and a second layer if cling film again. Microwave until crispy.

When you’re ready to plate, cut the salmon into cubes and sear with a blowtorch or, if you don’t have one, in a very hot pan. Pipe the horseradish cream on to a plate, arrange salmon carefully on top and garnish with tomato, crispy herbs and rocket – delicious!