Smoked salmon, mascarpone cheesecake, beetroot and caviar
Ingredients
- 1 kg Alaskan salmon
Marinade
- 1 kg salt
- 800 g sugar
- 100 g orange zest
- 100 g lemon zest
- 30 g fresh dill
Cheesecake
- 80 g stale bread
- 30 g butter melted
- 50 ml sour crream
- 120 g mascarpone
Beetroot
- 2 red beets
- Extra virgin olive oil
- Salt and pepper to taste
Red onion
- 1 red onion
- 30 ml raspberry vinegar
Fried capers
- 30 g de-salted capers
- Extra virgin olive oil
To finish
- 60 g Oscietra caviar
Instructions
Salmon
- Fillet the salmon and using tweezers remove the pin bones. Combine the salt, sugar, citrus zests and dill. Sprinkle the mixture all over the salmon, cover and refrigerate for 10 hours. Before using, rinse the salmon well and pat dry.
Smoking salmon
- Use a steamer to create an aromatic smoking brazier made of wood chips and various spices.
- When the chips are alight, place the salmon on the the steamer and close with the lid.
- The fire will go out creating smoke. Leave the salmon in the smoke for about 60 minutes.
Cheesecake
- Slice the bread and bake it in the oven at 120 °C for 30-40 minutes. Crumble and add melted butter. Use a mould to form into a square base.
- Lightly work the sour cream with mascarpone. Pour the mixture over the base, smoothing the top. Refrigerate for at least 3 hours before serving.
Beetroot
- Season beetroot with olive oil and salt and pepper. Wrap in foil and roast for 25 minutes at 160 °C.
- When cool, cut them into 1 cm cubes. Blend the left over pieces of beet with olive oil to make a sauce.
Marinated red onion
- Thinly slice the red onion and marinate for 30 minutes in raspberry vinegar.
Fried capers
- Fry the capers in a pan with extra virgin olive oil until they crips and open like a flower.
To finish
- Place a square of cheesecake in the centre of the plate and top with a quenelle of caviar.
- Cut the salmon into thin strips and place them around the cheesecake. Garnish with beetroot cubes and sauce, marinated onion, fried capers and micro dill leaves.