EAT THE SEASONS: 1910 STEAK & SEAFOOD’S BEETROOT CURED SALMON

Enjoy a colourful beetroot salmon dish from 1910 Steak & Seafood at Spanish City, Whitley Bay.

Beetroot cured salmon, salmon tartare, horseradish, crispy oyster, yuzu gel

 

INGREDIENTS
For cured salmon fillet:
500g salmon fillet (skin off)
100g table salt
100g sugar
2 large beetroots (peeled and grated)
Zest of 1 orange
1 shot of vodka
1 sprig of tarragon (chopped)

METHOD
For cured salmon fillet:
Mix table salt, sugar, beetroots, orange zest, vodka and tarragon until it makes a paste. Spread the paste in the base of a tray, place the salmon on top and spread the remaining mix over the salmon, making sure the salmon is totally covered. Cover with cling film and leave in the fridge for 24 hours. Remove from fridge and rinse off beetroot mixture. Chill for later.

 

INGREDIENTS
For horseradish pannacotta:
250g milk
250g double cream
2 leaves of gelatin
4 tbsp of horseradish
Salt and pepper

METHOD
For horseradish pannacotta:
Soften gelatin in cold water and squeeze out excess water. Warm milk and cream. Add gelatin, horseradish and season. Pour into shallow tray, and set in fridge for 24 hours.

 

INGREDIENTS
For salmon tartare:
20g diced raw salmon
1 diced shallot
1 tsp chopped dill
Squeeze of lemon juice
Salt and pepper

METHOD
For salmon tartare:
Mix all ingredients together, season and place in the fridge.

 

INGREDIENTS
For yuzu gel:
100g Yuzu Juice
100g sugar
100g water
2 tbsp of ultratex

METHOD
For yuzu gel:
Warm water, sugar and yuzu juice and allow to chill. Whisk in ultratex. Place mixture in piping bag and chill.

 

TO PLATE

Shuck 1 oyster. Make a small amount of batter, and deep fry the oyster for approx 2 mins. Drain excess oil.

TO SERVE

Slice cured salmon as thin as possible and place 4/5 slices on chilled plate. Follow with a small amount of salmon tartare, add a small slice of pannacotta, a few small dots of yuzu gel, the crispy oyster and garnish with micro parsley.


spanishcity.co.uk

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