How to make Slow Poached Salmon with Summer Vegetables (Starter)
David Scarpato, San Pellegrino Finalist 2018, has created a delicious salmon starter that your customers will love.
It's simple but looks great on the plate, and offers the opportunity for an attractive profit margin. If you have an open kitchen, the blowtorch will provide a touch of theatre for diners.
Enjoy the video where David guides you through the steps.
How to make Slow Poached Salmon Starter with Summer Vegetables
In this Nisbets Recipes video chef David Scarpato guides you through creating a delicious Slow Poached Salmon Starter with Summer Vegetables.What is the dish?
Prep Time
60 MinutesCook Time
30 MinutesCuisine
EuropeanSlow pached salmon served with torch-compressed cucumber, pickled beetroot and roasted seeds.
Salmon is rich in Omega 3, making it a great choice for health-conscious diners. Offering a lighter, healthier starter will encourage your guests to indulge more with their main course. starter dish, just 60 minutes of combined prep and cooking time makes the dish great for a chef who loves a challenge.
The Dish
- Slow Poached Salmon
- Pickled Beetroot
- Roasted Seeds
Costing Advice
- Ingredients per portion: £3.25
- Gross profit margin per portion: 70%
Pricing Advice
- Menu price: £10.38 (excluding VAT)
- Menu price: £12.95 (excluding VAT)
The total ingredients below yield 10 servings which offers you a potential profit of £97 – although you may wish to offer discounts during quieter periods to tempt customers in.
Ingredients
Main Ingredients
- Salmon (De-skin and set aside) x 300g
- Wild rocket x 2 portions
- Olive oil (Welsh rapeseed oil) x 100ml
- Crème fraîche x 50g
- Freshly chopped dill x 10g
- Fresh cucumber x 1
- Fresh beetroot (cook in boiling salted water and chill down) x 1
- Salt and pepper to taste
- Selection of seeds (lightly toast in an oven) x 5g
- Fresh thyme x 5g
Pickling Liquor
- 1 teaspoon coriander seeds
- 1 clove
- Pinch of chilli flakes
- 1 bay leaf
- 100ml white wine vinegar
- 50g dark brown sugar
What steps do I follow?
- De-skin salmon
- Add to vac pack bag
- Season with fresh thyme and olive oil
- Bring sous vide to 63 degrees
- Add vac packed salmon into water bath for 30 minutes
- De-skin cucumber and cut into 3 equal pieces
- Season with salt and place into vac pack bag
- Once vac packed, set aside for 15 minutes
- Prepare pickling liquor with thyme, vinegar, rapeseed oil, pre-cooked beetroot and add other ingredients into the mix
- Bring liquor to a low simmer and leave to infuse for at least 20 mins
- Toast seeds under grill or in the oven
- Once cooked remove from sous vide and flake into a bowl of chopped chives
- Season to taste and add crème fraîche
- Mixing the ingredients well, remove cubed cucumber, set aside and drizzle with rapeseed oil
- Blowtorch adds a touch of theatre, which is great for open kitchens
- Remove beetroot from pickling liquor, slicing one and cubing another
- Compress salmon mixture into a Vogue ring
- Remove ring and add blowtorched cucumber, followed by sliced and cubed beetroot
- For the final touches of your dish, add rocket, seeds and a drizzle of rapeseed oil
What equipment do I need?
Here's the tools of the trade Scarpato used in the video to create the dish:
Chef Profile
Recipe: David Scarpato's Slow Poached Salmon Starter
"I inherited my passion for cooking from my father and began learning my trade at the 5* Celtic Manor in South Wales.
"I have made the final stages of prestigious chef competitions and work consistently as a freelance chef.
"I love spending time in the kitchen developing new dishes and hope you enjoy my recipes."
Chef David Scarpato | San Pellegrino UK Finalist 2018
