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

Cooking Time

Ingredients

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Ingredients For the salmon rillete

  • g fresh Loch Duart salmon
  • g smoked Loch Duart salmon
  • g unsalted butter
  • ml dry white wine
  • g chopped chives
  • g chopped parsley
  • g finely chopped shallot
  • g full fat cream cheese
  • g full fat crème fraiche seasoning

For the red pepper sauce

  •   3 red bell peppers
  • g white wine vinegar
  • g granulated white sugar

For the melon and apple salad

  •   1/4 Charentais melon- deseeded and peeled
  •   1 Granny Smith apple
  • g parsley finely chopped
  • ml apple juice
  •   1 lemon zest and juiced

For the smoked mussels

  • g fresh mussels
  •   basic pane station (seasoned flour, beaten egg, ground panko breadcrumb)

Method

  • 1

    Step 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

    Step 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

    Step 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

    Step 4

    Set aside in a container and cover with cling film and tight-fitting lid.
  • 5

    Step 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

    Step 6

    Add to a heavy bottomed pan and reduce until thick and intense.
  • 7

    Step 7

    If necessary put back into Thermomix and blitz on high speed before passing and transfer into a sauce bottle.
  • 8

    Step 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

    Step 9

    Smoked Mussels: In a gastro tray put the washed and de-bearded mussels into a hot smoker until the mussels just open.
  • 10

    Step 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

    Step 11

    Pane the mussels and set aside.
  • 12

    Step 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.

Ingredients

  • 150 g fresh Loch Duart salmon
  • 100 g smoked Loch Duart salmon
  • 10 g unsalted butter
  • 20 ml dry white wine
  • 5 g chopped chives
  • 5 g chopped parsley
  • 5 g finely chopped shallot
  • 25 g full fat cream cheese
  • 10 g full fat crème fraiche seasoning
  • 3 red bell peppers
  • 100 g white wine vinegar
  • 100 g granulated white sugar
  • 1/4 Charentais melon- deseeded and peeled
  • 1 Granny Smith apple
  • 2 g parsley finely chopped
  • 100 ml apple juice
  • 1 lemon zest and juiced
  • 200 g fresh mussels
  • basic pane station (seasoned flour, beaten egg, ground panko breadcrumb)