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Citrus Cured Salmon with Horseradish Cream and Pea Puree, Lemon Sauce with Caviar and Smoked Salmon with Horseradish Oil

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Recipe summary

Recipe by Dale MacKay from Top Chef Canada Episode 13.

Preparation time:
Cooking time: 30 minutes
Yield: 4

Ingredients

Citrus Cure

  • 1 cup salt
  • 1/2 cup sugar
  • peel of 3 oranges
  • peel of 1 lemon
  • 2 tablespoons pink peppercorns
  • 2 tablespoons black peppercorns
  • 2 tablespoons coriander seeds
  • 2 tablespoons juniper berries

Citrus Cured Salmon

  • Citrus Cure
  • 1 1 pound salmon fillet, skin removed

Horseradish Cream

  • 1 cup 35% cream
  • 1/2 cup horseradish, freshly grated
  • 5 sheets of gelatin
  • 2-3 cups water, cold
  • Citrus Cured Salmon

Pea Puree

  • 1 tablespoon vegetable oil
  • 2 shallots, diced
  • 1 clove garlic, minced
  • 2 cups frozen peas, thawed
  • water
  • 1 1/2 cups spinach
  • 1 1/2 cups pea shoots
  • salt

Lemon Sauce

  • 7 1/2 cups water, cold
  • 2 1/2 tablespoons salt
  • peels of 8 lemons, all pith removed
  • 2/3 cup sugar
  • 1 pinch saffron
  • Juice of 1 lemon
  • 1 cup vegetable oil

Horseradish Oil

  • 1 cup fresh horseradish, grated
  • 1/2 cup vegetable oil

Assembly

  • Pea Puree
  • Citrus Cured Salmon with Horseradish Cream, sliced 2 inches long, by ½ an inch wide
  • 1 radish, thinly sliced on the mandolin
  • Lemon Sauce
  • Osetra Caviar
  • 1 radish, julienned
  • 4 1/4 ounce portions of Smoked Salmon, cold
  • Horseradish Oil
  • 1/4 cup wasabi peas, crushed
  • 1 radish, finely diced
  • 3 tablespoons Pea Shoots

Directions

Citrus Cure

  1. Place ingredients in a food processor, blend until well incorporated. Set aside until curing salmon.

Citrus Cured Salmon

  1. Spoon 1/2 of Citrus Cure in a dish. Place salmon on Citrus Cure and spoon remaining Citrus Cure over salmon. Place in fridge until salmon is firm, approximately 30 minutes to 1 hour.
  2. Remove salmon from Citrus Cure. Rinse under cold water, pat dry and place in fridge until adding Horseradish Cream.

Horseradish Cream

  1. In a bowl, combine cream and horseradish. Steep for a minimum of 3 hours, maximum 24 hours.
  2. Strain cream, discard horseradish and place cream in a pot over medium-low heat.
  3. Place sheets of gelatin in a bowl filled with cold water until sheets have softened, approximately 5-10 minutes.
  4. Remove gelatin, squeeze with hands removing water. Place in horseradish infused cream. Stir until gelatin dissolves.
  5. Heat cream to 70 degrees. Mixture should be thin enough to pour and thick enough to set over fish.
  6. Spoon Horseradish Cream over Citrus Cured Salmon.
  7. Place in fridge to set before slicing, approximately 1 hour.

Pea Puree

  1. Heat oil in a sauté pan over medium-high heat. Add shallots and garlic, sweat until tender and translucent. Add peas and toss to soften.
  2. Add water just below the peas, cover with lid.
  3. Once peas are cooked, approximately 5 minutes, add spinach and pea shoots. Cook until wilted, place in a blender and puree until smooth.
  4. Transfer to a container and place in fridge to cool.

Lemon Sauce

  1. Place 2 cups of water, 1 tablespoon of salt and lemon peel in a pot. Bring to a boil, remove from heat and strain through a sieve. Discard water and repeat process. Discard water.
  2. Place lemon peel in the same pot with 3½ cups water, sugar and 1 tsp of salt. Bring to a simmer over low heat. Cook until the peels are tender, approximately 1 hour.
  3. Remove from heat, add saffron, stir and set aside to cool, approximately 1 hour.
  4. Strain lemon syrup. Place peel, 1¼ cup lemon syrup and lemon juice in a blender. Puree until smooth.
  5. While blending, add oil in a slow and steady stream.
  6. Season with remaining salt and set aside for assembly.

Horseradish Oil

  1. Place oil and horseradish in a small pot.
  2. Heat to 150F, remove from heat and set aside for 12 hours.
  3. Strain oil through a coffee filter into a container. Set aside until plating Smoked Salmon.

Assembly

  1. Spoon 1 tablespoon of Pea Puree on the right-hand side of rectangular plates.
  2. Place 1 piece of Citrus Cured Salmon with Horseradish Cream on top of pea puree. Garnish with 1 piece of thinly sliced radish.
  3. Place 1½ teaspoons of Lemon Sauce in the centre of the plate. Spoon 1 teaspoon of Osetra caviar on top, garnish with 1 piece of julienned radish.
  4. Place 1 piece of Smoked Salmon on the left hand side of the plate. Drizzle Horseradish Oil over Smoked Salmon.
  5. Garnish Smoked Salmon with 1 teaspoon of crushed wasabi peas, 1 teaspoon of diced radish, a few pea shoots and serve.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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