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Rillete of Loch Duart Salmon, crisp smoked mussel, red pepper, charentais melon and granny smith apple by David Mutter

Method

  1. Salmon rillete: Firstly, vacuum pack the fresh salmon with the butter and wine and seal relatively tight. Cook sous vide at 52°c for 30 minutes (depending on weight). Chill and allow butter to set
  2. Once the fresh salmon has cooled, peel off the skin and the bloodline from the fish and gently flake into a mixing bowl. Setting aside the butter and wine from the salmon, allow the butter to soften.
  3. Julienne the smoked salmon and add to the poached salmon in the mixing bowl. Add the herbs, shallots, crème fraiche, cream cheese and butter and mix gently, adjust seasoning and add some of the cooking wine to adjust texture.
  4. Set aside in a container and cover with cling film and tight-fitting lid.
  5. Red pepper sauce: Remove stalks and seeds from peppers and add to Thermomix with vinegar and sugar. Blitz on high speed for 2 minutes.
  6. Add to a heavy bottomed pan and reduce until thick and intense.
  7. If necessary put back into Thermomix and blitz on high speed before passing and transfer into a sauce bottle.
  8. Melon and apple salad: Carefully dice or Parisienne the apple and melon into a container and cover with the apple juice, lemon zest and juice and parsley. Set aside for service.
  9. Smoked Mussels: In a gastro tray put the washed and de-bearded mussels into a hot smoker until the mussels just open.
  10. Remove the mussel meat from the shells and transfer to a steamer tray and put back into the cold smoker for a further 10 minutes.
  11. Pane the mussels and set aside.
  12. To present: In the centre of the plate draw a circle of the red pepper sauce and fill with the drained melon and apple salad. Top with the quenelle of salmon rillete and crispy mussels around. Serve with toasted Balmoral bread.