This dish would be considered medium difficulty and takes about 30 minutes preparation time and about an hour cooking time and serves 2.
2 fillets of salmon pin boned
2 lemons zested
3 parts seasalt
1 part caster sugar
150ml Bushmills Whiskey
1 cucumber – peeled
Handful of Radishes
100ml white wine vinegar
150g caster sugar
1 tablespoon of coriander seed
1 tablespoon of fennel seed
3 Rock Oysters
2 egg yolks
1 tablespoon of Dijon mustard
Small bunch wild watercress
350ml Broighter Gold Rapeseed Oil
Foraged wild leaves (woodland sorrel, sorrel flowers, chickweed)
Nori seaweed sheets
1. Lay the salmon on a tray.
2. Combine salt, sugar, lemon zest and whiskey.
3. Rub this onto the flesh of the salmon.
4. Refrigerate for 12 hours and then wash off the salt.
5. Pat dry.
6. Cut fillets in half and put in vacuum bags.
7. Water bath at 56°C. 9 minutes for tail ends and 12 minutes for top of the fillets. Refrigerate for 1 hour.
8. Remove from vacuum pack bag and place on Nori sheet.
9. Roll into a cylinder shape and warp in cling film.
10. Leave in fridge until ready to serve
1. Lightly toast the fennel and coriander seeds in a dry pan.
2. Then add the vinegar and sugar.
3. Bring to the boil, season and leave to cool.
4. Cut cucumber into ribbons and finely slice radishes and add to the vinegar pickling liquor.
6. These can be made once a week.
1. Combine all ingredients except the oil in a blender (removing oysters from the shells).
2. Blend while gradually adding the Broighter Gold.
This is a recipe from Chris McGowan from the Great British Menu 2015 (2014 regional winner) showcasing local food on the Taste of Ulster TV Kitchen at the Balmoral Show 2015