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Beetroot Marinated Sheen Falls Smoked Salmon Recipe by Chef Philip Brazil

Sheen Falls Salmon

Make a statement with your Christmas starter this year with this Beetroot Marinated Sheen Falls Smoked Salmon recipe with Cranberry Compote, Baby Beetroot, Beetroot and Horseradish Purée, Prunes Purée, Sour Cream Caviar and Winter Leaves.

Serves 4

Ingredients:

– 250 grams of quality sliced Sheen Falls Smoked Salmon
– 8 cooked Beetroot (Keep 4 beetroot for the purée see below)
– 50 grams Beetroot Purée
– 50 grams Prune Purée
– 50 grams Cranberry Compote
– 1 small bag of mixed washed salad leaves
– 50 ml whipped cream, with a squeeze of lemon salt and pepper, teaspoon of fish caviar option or just chopped chives
chervil or parsley to garnish

Cranberry Compote
– 100g light muscovado sugar
– 100ml orange juice, fresh or from a carton
– 250g pack fresh or frozen cranberries

Method:
Add the sugar and orange juice into a pan, then bring to the boil. Stir in the cranberries, then simmer until tender but still holding their shape – this will take about 5 minutes if using frozen cranberries or 8-10 minutes if using fresh. The sauce will thicken as it cools. This will keep in the fridge for 1 week. On the day, bring to room temperature before serving. Place in a squeeze bottle or just use a teaspoon for serving.

Prune Purée
– 10 prunes, stones removed
– 40g caster sugar, or to taste
– 2 Granny Smith apples, peeled, cored, chopped
– 50ml water

Method:
Place the caster sugar and chopped apples in a saucepan set over a medium heat. Bring to the boil, then reduce the heat and simmer until the moisture has evaporated and the mixture is quite dry. Add the stoned prunes and purée with hand blender. The sauce will thicken as it cools. This can also be made in advance and will keep in the fridge for 1 week. On the day, bring to room temperature before serving. Place in a squeeze bottle or just use a teaspoon for serving.

Beetroot & Horseradish Purée
– 2 tbsp olive oil
– 1 large onion, sliced
– 1 garlic clove, sliced
– 4 large cooked beetroot, diced
– 1 tbsp balsamic vinegar
– 2 tbsp crème fraîche
– 1 tbsp freshly grated horseradish

Method:

Heat the oil in a large pan and gently cook the onion and garlic for 10 minutes until soft. Add the beetroot and vinegar to the pan and cook down until sticky. Take the pan off the heat, then stir in the crème fraîche. Blitz with a hand blender, or tip into a food processor and blitz to a purée. Stir in the grated horseradish.  This can also be made in advance and will keep in the fridge for 1 week. On the day, bring to room temperature before serving. Place in a squeeze bottle or just use a teaspoon for serving. 

To assemble the dish

1. Marinate the sliced smoked salmon in the beetroot juice, leave in fridge for approximately one hour, remove from liquid and dry on kitchen paper.
2. Arrange the salmon in the centre of the plate allowing space from the rim so we can garnish.
3. Then simply have five dots of prune purée, beetroot purée, cranberry compote all spaced evenly on the plate.
4. Place the cut wedges beetroot, you will get six wedges to each beet root serving three pieces per portion.
5. Place a leaf of salad in the centre of the plate for the quenelle of cream.
6. To quenelle the cream simply put some boiling water on a cup, place a teaspoon into it to heat, then pull the spoon towards you to form the quenelle and place on the salad leaf and serve.
7. Use the chervil or parsley to garnish.

RECIPE BY CHEF PHILIP BRAZIL

Chef Philip Brazil  Originally joining Sheen Falls Lodge as a Sous chef in 1999, Philip has since  Sharpened his culinary skills across the world – and under some of the UK’s best  Michelin-starred chefs – before returning full circle to the hotel as Head Chef in May  2013.

Born and raised Dublin, Philip developed his love of fresh seafood at a tender age.  Alongside his mother, purchasing the morning’s catch at the North Co. Dublin pier  of  Howth, he loved nothing more than preparing his family’s prawn cocktail, weekly  chowder and Saturday’s fish and chip lunch.

Philip immediately knew he’d found his calling and began his formal training at the  Dublin Institute of Technology. From here, he rose to Sous Chef at Tinakilly House,  Co. Kildare, and then to the prestigious role of Sous under Michael Martin at The  Clarence Hotel. A move to the UK further increased his repertoire, spending two  years  as Pastry Commie in Gidley Park Hotel in Chagford Devon, under one-star  Michelin  chef, Shaun Hill, and a short spell with two-star Michelin chef, Michael  Caines.

Returning to his Emerald Isle roots, he is now heading up the highly revered kitchen at  Sheen Falls Lodge. Philip’s natural flair, international travels and continued professional development are reflected in his creative menus – fusing together different cuisines and cultures with south west Ireland’s freshest produce.

For more information on Sheen Falls Lodge follow them on Twitter and Facebook or visit www.sheenfallslodge.ie.

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