|
Marrbury Smoked Salmon recipe by Andrew Fairlie, Chef and Patron at the world-famous Gleneagles Hotel
and Resort.
Marrbury Smoked Salmon with scrambled eggs, herb salad
and avruga caviar
Ingredients: 200g untrimmed Marrbury smoked salmon for the mousse
100g (of 200g) smoked
salmon trimmings
10g butter
2 sheets of gelatine, soaked
100ml fish stock
splash of tabasco sauce
splash
of Worcestershire sauce
150ml cream, whipped for the scrambled
eggs:
4 eggs
30g unsalted butter
100ml double cream
1 shallot, chopped
1 bunch of chives,
chopped for the herb salad:
flat-leaf parsley, tarragon,
chervil, dill, chives
few drops of lemon juice
few drops of olive oil
salt and pepper
avruga caviar, to
garnish Purée trimmings off the side of smoked salmon and mix with butter. Melt gelatine
in fish stock. Mix salmon purée, gelatine/stock mix, tabasco and Worcestershire sauce in mixer. Pass through sieve
and fold in whipped cream.
For the salmon roulade: slice a side of smoked salmon very thinly and lay it out on
a sheet of clingfilm longways, then season with salt and pepper. Pipe mousse along bottom of salmon, then roll salmon into
thin roulade. Tie roulade at both ends and put in fridge to set. Once set, cut into two nice batons.
For the scrambled
eggs: whisk eggs together. Melt butter in pan and cook eggs gently on a low heat. Once eggs start to come together, add double
cream, shallot, chives and season.
Season herbs with a few drops of lemon juice, olive oil, salt and pepper. Garnish
with avruga caviar.
Enjoy!
|
Ruby Marr pictured with Andrew Fairlie, chef and patron of the world-famous Gleneagles Hotel Restaurant
|
