Recipe

NZ King Salmon with cold horseradish ice-cream

60 minshere
Cooking method: Raw

NZ King Salmon with cold horseradish ice-cream

60 mins
Cooking method: Raw
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Recipe

Ingredients

Horseradish ice cream

  • 500ml milk
  • 125g caster sugar
  • 10 egg yolks
  • 500g creme fraiche
  • fresh horseradish, grated, to taste
  • salt
  • freshly ground black pepper

To assemble

  • 1 NZ King salmon, hot smoked fillet (cubed)
  • 1 loaf fresh heavy rye bread, thick cut & squared
  • flaky sea salt for seasoning
  • watercress (optional)
  • crispy salmon skin (optional)

 

 

Seafood used

Cooking method

Horseradish ice cream

  1. For the horseradish ice cream, combine the milk, sugar and egg yolks in a bowl and cook over a pan of boiling water, whisking continuously, until the mixture has doubled in volume.
  2. Remove from the heat and continue to whisk until cool. Fold in the creme fraiche and horseradish, to taste, and season with salt and freshly ground black pepper.
  3. Place into an ice cream machine and churn, according to the manufacturer instructions, until frozen.
  4. Place in the freezer until needed.

To assemble

  1. Place the hot smoked salmon into the rye bread, for the best effect make sure that both the salmon & rye bread are squared off to the same size so they look uniform.
  2. Lightly season the top of the salmon with flaky sea salt, then place the horseradish ice cream back firmly on top of the salmon.
  3. Garnish with watercress tips & possibly some crispy salmon skin & serve immediately.

Image and recipe courtesy Nurtured Seafood