Salmon three ways:Recipes from Forman & Field
Tian of Forman's Smoked Salmon with Orange Confit (pictured above)
Serves 4
Ingredients
• 200g Forman's Smoked Salmon
• 200g of Cured Salmon (step 1)
• 2 unwaxed oranges
• 1 unwaxed lemon
• Olive oil
• 1 shallot
• 6/7 chives chopped plus a few extra stalks Mascarpone Keta salmon caviar
• 50 gms Sugar
• 50 gms sea salt
• Brown sugar
• Salt/pepper
Steps
• To cure the salmon take a boneless fillet of salmon weighing
• 220gms. Place in a dish and cover with a mix of 50gms of sea salt and
• 50gms of sugar. Put in the fridge for at least 5-6 hours to cure (or
• overnight).
• To make the orange confit - finely chop the shallot and
• sweat in a pan until soft with a drop of olive oil. Once soft add the
• pithless segments of two oranges, two teaspoons of brown sugar and a
• tablespoon of water and cook over a medium heat for around 15-20 minutes
• until a jam like consistency is reached. Allow to cool.
• Roughly chop the cured salmon into a tartare together with
• the smoked salmon and mix together with the chopped chive and a dash of
• olive oil. Add the zest of one lemon and one orange and a little squeeze
• of each (approx. 1 teaspoon of each). Season with a pinch of salt and
• freshly ground black pepper to taste.
• To compile, half fill each metal ring with the salmon mix
• and make a small well in the centre, but allowing the salmon to remain on
• the base. Place a teaspoon of orange confit in the well and top with the
• rest of the salmon mix to approx. 3-5mm below the top of the ring. Spread
• the mascarpone on the top to the top of the ring and decorate the top with
• a spoon of keta and the long stalks of chives.
Serving suggestion - The tian of salmon can be served with some additional orange segments around the outside and a mustard and dill sauce.
Seared Royal Fillet with English 'better than Champagne' Sauce
Serves 4: Royal Fillet is the best 'cut' of a side of smoked salmon, you can serve it cold with all the usual smoked salmon accompaniments or seared and sauced as follows.
Ingredients
• To garnish Fresh Chervil
• 100g H. Forman & Son Keta Caviar
• 2 medium sized, finely chopped shallots
• 100ml Double Cream
• 200ml Chapel Down Brut Reserve
• 350g H. Forman & Son Royal Fillet
• 100g Farm Butter Plain Unsalted
Steps
• In a small sauce pan melt around 25g of butter, add to the butter and cook gently until soft and translucent
• Turn up the heat and pour in the wine, bubble until reduced by half
• Add the cream and reduce by half once more
• Lower the heat, whisk in the butter a little at a time, season with salt and black pepper to taste, keep warm
• Heat a ridged griddle pan, brush the salmon very lightly with ground nut or sunflower oil and sear it for no more than a minute each side, just until it colours very lightly
• Slice the salmon into slices roughly the width of your little finger and fan out 3 per person, drizzle with the warm sauce, garnish with a teaspoon of caviar and a sprig of chervil
• Serve with the rest of the fizz
Smoked Salmon and Air Dried Ham Roulades
You can make these really impressive dinner party nibbles or starters so much more easily than you would have thought. We give two variations here but feel free to experiment.
Ingredients
• 200g H. Forman & Son Poached Salmon Salad
• 1 bag Rocket
• 115g Monmouthshire Air-Dried Ham
• 10 balls Marinated Goat's Cheese
• 500g Grade One Hand-Sliced Smoked Scottish Salmon
Preparation
• Lay a couple of overlapping long slices of smoked salmon along the centre of an A4 sheet of cling film and spoon a line of poached salmon salad along the middle, leaving a couple of centimetres each side.
• Lift up the edges, fold over and tuck in to form a rough sausage. Twist the ends of the cling film to tighten, then roll into an even roulade.
• Refrigerate until firm, unwrap and slice into bite sized rolls.
• Repeat the process with air dried ham, marinated goats cheese and rocket.