Cedar salmon with smoked leek cream and spring vegetables
Ingredients
Salmon:
1 salmon fillet with skin
50 g salt
50 g sugar
Black pepper
Mediterranean herbs of your choice
1 cedar leaf
1 tbsp honey with black garlic
Smoked leek cream:
4 leek stalks
1 tablespoon Greek yogurt
Juice of half a lemon
Extra virgin olive oil
Salt
Some milk
Xanthan gum, to taste
Vegetables:
Asparagus tips, green
Peas
Broad beans
Butter
Pickled red onion
1 red onion
Vinegar
Sugar
Salt
Fresh dill to garnish
Preparation
Dry-cure the salmon:
Mix equal parts salt and sugar and season with black pepper and Mediterranean herbs. Cover the salmon with the curing mixture and leave to rest in the fridge for about 2 hours. Rinse carefully under cold running water and pat dry. In the meantime, soak the cedar plank in water for at least 1 hour.
Place the leek directly over the embers and cook until soft and heavily charred on the outside. Cut open and scoop out the tender inside. Puree with Greek yogurt, lemon juice, olive oil, salt and a dash of milk until smooth. Pass through a fine sieve for a silky consistency, then stabilize with a small amount of xanthan gum.
Blanch the asparagus tips, peas and broad beans briefly in boiling salted water. Rinse in cold water, then fry carefully in butter. Place the vegetables in a metal sieve or basket and hold briefly over the coals to lightly smoke and finish cooking.
Thinly slice the red onion and gently cook with vinegar, sugar and a pinch of salt until soft and glossy with a balance of sweet and sour.
Place the salmon on the cedar plank and cook in the closed grill for about 5 minutes to allow the cedar wood to develop its aroma. Just before the end of the cooking time, brush the salmon with black garlic honey to make it shiny and slightly caramelized.
Spread the smoked leek cream on the plate. Place the cooked salmon on top and garnish with the smoked spring vegetables, sweet and sour red onions and fresh dill tips.
