Ballotine of salmon – by Robert Reid
Ingredients (makes 10-12 pieces)
2 x 600g filleted and trimmed sides of salmon
Cayenne pepper
Salt
1 leaf gelatine
Dill, parsley and tarragon, chopped
About 1½ litres milk and water for poaching
For the fromage blanc 200g fromage blanc
½ clove of garlic, minced
10g shallots
30ml lemon juice
7g salt
6 drops Tabasco
30ml double cream
10g mixed herbs: dill, tarragon, parsley, chopped
To garnish Chives
About 150g fresh langoustines, chopped
60ml vinaigrette
20g caviare
Wood sorrel
Method
Cure the salmon with the cayenne pepper and salt for 45 minutes, then rinse and pat dry. Put one side of salmon, skin side down, on a piece of clingfilm. Cut the gelatine into equal strips and place along the salmon, then top with the second side of salmon, skin side up.
Roll the entire salmon in the chopped herbs then wrap tightly and tie both ends. Put in clean muslin and tie at equally spaced intervals with 10 pieces of string. Poach, just covered in half milk and half water, for five minutes per kg, turning a half turn at the midway point. Remove from the heat and allow to rest in the liquid for a period equal to the cooking time. Add enough ice to cool rapidly, then remove from the liquid and refrigerate overnight.
To prepare the fromage blanc, mix it with the garlic, shallots, lemon juice, salt and Tabasco. Fold in the double cream a little at a time, then add the herbs.
Slice the salmon into 25mm slices and put in the centre of the plate. Surround with five quenelles of fromage blanc topped with two chive tips alternated with pieces of langoustine brushed with vinaigrette and dotted with caviare. Fill the spaces in between with wood sorrel, and garnish the salmon with a spoonful of caviare.
Robert Reid
Photo © Tom Stockhill
