Description
A great starter or buffet dish that can be made ahead of time. Inspired by Peter Gilmore of Quay.
Ingredients
Units
Scale
Ingredients
- 500gm smoked salmon
- 1 cup of yoghurt
- 1/2 cup of mixed chopped soft herbs (parsley,dill, mint, coriander, or chives)
- 1 Tablespoon washed chopped capers ( I used salted)
- ⅛ teaspoon wasabi paste (opt)
- Seasoning
Salsa
- 1 ripe tomato chopped into tiny cubes
- 1 Tablespoon washed (salted) capers ( more if you like)
- 3 Tablespoons lemon juice (or white balsamic)
- 3 Tablespoons good olive oil
- 2 Tablespoons very finely chopped Spanish onion (I wash in a little hot water then drain, to release the acid bite)
- salt
- 1 tablespoon parsley
Pickled Cucumber
- 1/2 cup of vinegar ( rice wine or cider)
- 1 cup of sugar ( white granulated)
- ⅛ teaspoon wasabi
- 1 (-2) Lebanese cucumber ( sliced in ribbons with a peeler or mandolin cutter)
- Extra olive oil for sserving
Instructions
- Finely chop the mixed herbs (chives are great in here) and mix with the yoghurt, seasoning, and wasabi if using. Chill.
- Lay out two slices of smoked salmon or trout on a square of cling wrap, approximately 20cm x 20cm (8in x 8in). Overlap the slices after cutting off the brown membrane running at the top of each slice.
- Put a tablespoon of the yoghurt mixture onto each 2-slice package and pull up the plastic, bringing all of the sides together. Secure with the top of the cling wrap by twisting to seal together in a round bomb shape. As you finish each one, pop it in the fridge to cool and set.
- Put the chopped tomato and its juice into a bowl and add the rinsed chopped capers. Add the rinsed Spanish onion (the onion should not be overpowering — use chives if you like), then the parsley, lemon juice, and olive oil. Mix well and taste for seasoning. Set aside.
- Put the sugar and vinegar into a saucepan and simmer until the sugar is dissolved. Add the small amount of wasabi and stand until cooled. The wasabi adds a lovely flavour and is not hot and spicy. Pour this mixture over the cucumber ribbons and refrigerate for up to around 3 hours. You can make the syrup ahead and add the cucumbers a little before you need them — they go very transparent and soft after this time, and are still lovely but without the same crunch.
- Unwrap and serve the salmon bombs with the salsa, pickled cucumbers, and a little extra olive oil.
Notes
Make the pickled cucumber syrup and the yoghurt mixture ahead; assemble the bombs no more than a couple of hours before serving so they hold their shape. The pickled cucumber loses its crunch after about 3 hours, so add it to the syrup close to serving time if you prefer the texture.
- Prep Time: 3 hours
- Cook Time: 20 mins
- Category: Side