Trio of Clare Island Organic Salmon With Avocado Cream & Caviar

IRISH FOOD WRITERS GUILD AWARDS WINNER 2009: CLARE ISLAND ORGANIC SALMON

Ireland’s Atlantic waters have the highest organic rating possible (AI) and Clare Island is six miles off the Mayo coast, in Clew Bay, where stormy conditions can last for days in winter, with waves over ten metres. The water quality and the strength of the tidal exchange are crucial to the excellence of Clare Island organic salmon, from the most exposed salmon farm in the world.

Renowned for its superb flavour, lean flesh and firm muscle texture, you’ll often see Clare Island salmon named on menus in leading restaurants, and it is used by the top fish smokers like Kinvara, Belvelly Smokehouse and Ummera, all previous IFWG Award winners.

It is currently available from Irish speciality shops (eg Cavistons of Dun Laoghaire, Beshoff’s in Howth, both County Dublin, and Clarke’s in Ballina, County Mayo) and the company is developing a range of pre-packed products.

*Further information and recipes for Clare Island Organic Salmon can also be found in our recently published cookbook, From Tide To Table (Epicure Press, €25), sponsored by Bord Iascaigh Mhara, the Irish Sea Fisheries

This recipe was put together by Derry Clarke of l'Ecriavin


RECIPE: Trio of Clare Island Organic Salmon With Avocado Cream & Caviar

• Wholegrain Mustard and Whiskey cured Clare Island Organic Salmon with Dill
• Clare Island Organic Salmon Fish Cake
• Ballotine of Clare Island Organic Salmon

Serves 4-6

INGREDIENTS

For the Wholegrain Mustard and Whiskey cured Clare Island Organic Salmon with Dill

2 x 150g fillets of Clare Island Organic Salmon (trimmed & pin bones removed)
15g sea salt
15g caster sugar
5 white peppercorns (finely crushed)
15g dill (coarsely chopped)
2 teaspoons wholegrain mustard
1 teaspoon Irish whiskey

For the Clare Island Organic Salmon Fish Cake

100 g raw Clare Island Organic Salmon, deboned, skinned & sliced into small strips
1 tablespoon Thai fish sauce
1 tablespoon dill, chopped
1 tablespoon coriander, chopped
1 tablespoon parsley, chopped
200g mashed potato
½ red chilli, deseeded and finely diced
Salt and freshly ground black pepper
2 tablespoons sunflower oil
For the breadcrumb coating
1 egg, beaten
50 ml milk
120g seasoned plain flour
100g fresh white breadcrumbs

For the Ballotine of Clare Island Organic Salmon

1 large side of Clare Island Salmon, trimmed
1 bunch of flat leaf parsley
½ bunch mint
Salt and freshly ground white pepper
1 teaspoon lemon oil (available from good delis)
For the Avocado Cream
1 ripe Hass avocado (skinned, halved & stone retained)
2 tablespoons crème fraiche
Juice of ½ lemon
Salt & freshly ground white pepper

METHOD

For the Wholegrain Mustard and Whiskey cured Clare Island Organic Salmon with Dill

Mix the sugar, salt, peppercorns and dill together. In a separate bowl mix the whiskey and mustard together. Smear the two salmon fillets with the mustard mixture. Spoon the salt, sugar, peppercorns and dill over it using the mustard mix to help it stick. Lay one salmon fillet on top of the other, to form a sandwich. Wrap cling film around them and secure, place a weight on top and refrigerate for 2-3 days.
It will exude a salty, sugary syrup. Before serving unwrap the salmon and rinse under cold water.
Using a long, straight edged knife slice off horizontal slices from the salmon.

For the Clare Island Organic Salmon Fish Cake

Preheat the oven to 180°C/350°F/gas mark 4. Mix all the fish cake ingredients except the sunflower oil in a bowl, binding well and seasoning. Shape into six round cakes about 5 cm in diameter.
Beat the egg and milk together. Arrange three shallow dishes: the first with the seasoned flour, the second with the egg wash, the third with the breadcrumbs. Use one hand to dip each fish cake in flour before using the other to immerse the fish cake in the egg wash. Shake off the excess.
Finally, with the dry hand, dip the fish cake into the breadcrumbs and cover well.
Repeat the process.
Heat the sunflower oil in an ovenproof frying pan and cook the fish cakes for 1 minute each side, carefully turning with a fish slice.
Transfer to the oven and continue cooking for a further 10–12 minutes.

For the Ballotine of Clare Island Organic Salmon

Skin and trim the salmon to approx 4cm wide. Chop the herbs and sprinkle over both sides of salmon and season. Wrap the salmon in cling film and roll into a tight cylinder shape. Tie at both ends with string.
Poach in simmering water for 7 mins. If you have a temperature probe, bring the salmon to 35°C.
Once cooked, remove and place in iced water, then hang in the fridge for 8 hours, having pierced the end of the cling wrap, allowing the excess water to run from the salmon while it hangs in the fridge.

For the avocado cream

Blend the crème fraiche, avocado and lemon juice together in a food processor. Season to taste, then transfer to a bowl and pop the avocado stone into the middle of the mixture (this prevents the avocado from going brown). Seal with cling film and refrigerate until needed.

To serve: Arrange one portion of wholegrain mustard & whiskey cured Clare Island Organic Salmon, fishcake and ballotine together on a plate. Finish with a spoon of caviar on the ballotine and a generous dollop of avocado cream on the plate.