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Marinated salmon with asparagus on toast recipe
Nb persons: 4
Yield:
Preparation time:
Total time:
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| Ingredients | |
| 250g | organic salmon fillet, diced into 1cm cubes |
| Lemon and lime marinade (see below) Asparagus terrine (see below) 1 granary roll per person, sliced in half and oven-dried until crisp cress for garnish Maldon salt For the lemon and lime marinade | |
| 1 | lemon, rind grated, juice squeezed |
| 1 | lime, rind grated, juice squeezed |
| 1 lemon thyme sprig, leaves chopped | |
| 2 | white peppercorns, crushed |
| 2 tsp | olive oil |
| For the asparagus terrine | |
| 250g | English asparagus, trimmed |
| 250ml | asparagus jelly |
| 1 tbsp | agar-agar |
| salt | |
| pepper | |
Method: How to make marinated salmon with asparagus on toast
1. Firstly, make the lemon and lime marinade by mixing all the ingredients together.
2. To make the asparagus terrine, lightly oil a small terrine and line it with cling-film. Quickly blanch the asparagus in 500ml boiling salted water for 15 minutes then reserve the cooking liquid and refresh the asparagus in iced water.
3. Add the agar-agar to the asparagus cooking liquid, season to taste with salt and pepper and leave to cool. Then refrigerate until lightly set. Pour 3 tablespoons of the jelly into the mould. Top with a layer of asparagus. Pour a little more jelly over the asparagus, just enough to fill the gaps. Repeat the process until the terrine is full, the last layer should be jelly. Refrigerate for 24 hours until set.
4. To assemble the dish, 1 hour before required, mix the diced salmon with the marinade. Slice the asparagus terrine and place on a toasted, halved granary roll. Top with a portion of the marinated salmon, sprinkle with a little sea salt. Top with the cress and serve.
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