Salmon and kohlrabi tartare salad

Salmon and kohlrabi tartare salad

By
From
Everyday Seafood
Serves
6–8 as a starter or light lunch

I generally use very good quality farmed salmon for this dish, rather than wild salmon, which is something of a delicacy these days. Kohlrabi lends a nice crunchy texture and earthy freshness to the salad and makes it more of a wintry dish. If you wanted to serve it as a summer salad, you could replace the kohlrabi with refreshing cucumber or ripe tomatoes.

Ingredients

Quantity Ingredient
1 side of good quality farmed or wild salmon, pin-boned

For the court bouillon

Quantity Ingredient
3 shallots, peeled and sliced
2 carrots, peeled and sliced
2 bay leaves
a few thyme sprigs
45g sea salt
150ml verjus
a handful parsley
2 litres water
1 teaspoon black peppercorns

For the kohlrabi tartare salad

Quantity Ingredient
1 red onion, peeled and finely sliced
50ml verjus
2 kohlrabi, peeled, halved and finely sliced, (ideally on a mandoline)
1 tablespoon capers in brine, rinsed
2 large gherkins, thinly sliced
1 tablespoon chopped curly parsley
1 tablespoon tarragon
1 tablespoon chervil
1 tablespoon chives
75ml cold-pressed rapeseed oil
sea salt
freshly ground black pepper

For the salad cream

Quantity Ingredient
2 egg yolks
2 teaspoons english mustard
2 teaspoons caster sugar
2 tablespoons verjus
100ml cold-pressed rapeseed oil
1 tablespoon chopped curly parsley
1 tablespoon tarragon
1 tablespoon chervil
1 tablespoon chives
150ml double cream

Method

  1. To make the court bouillon for poaching the salmon, put the shallots, carrots, bay leaves, thyme, salt, verjus and parsley into a pan and cover with the water. Bring to the boil, skim off any impurities and simmer for 15 minutes. Add the peppercorns and remove from the heat.
  2. For the salad, put the red onion into a large bowl, add the verjus and set aside for 10 minutes or so to mingle and soften.
  3. Preheat your oven to 200°C.
  4. To make the salad cream, put the egg yolks, mustard, sugar and verjus into a bowl and whisk for 1 minute, then gradually whisk in the oil, drop by drop to begin with until you have an emulsion, then add the rest in a thin stream. To finish, whisk in the herbs and cream and season with salt and pepper to taste. Cover and refrigerate until ready to serve.
  5. Bring the court bouillon back to a simmer. Meanwhile, for the salad, add the sliced kohlrabi to the red onion, followed by the capers, gherkins and herbs. Toss well and season with salt and pepper to taste.
  6. Cut the salmon in half to fit in a deep roasting tray. Line the tray with baking parchment or silicone paper and lay the salmon on top. Pour the contents of the court bouillon pan over the salmon and place in the oven. Cook for 12–14 minutes, then carefully remove the tray from the oven and lift the salmon onto a plate to cool. When cool enough to handle, flake the salmon into nice chunks.
  7. To serve, spoon three-quarters of the kohlrabi onto to a large platter, then add the chunks of poached salmon. Add the remaining salad, spoon on the salad cream and serve.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again