Salmon and Cauliflower Puree



Applecross Cold Smoked Salmon with Cauliflower Puree,
Asparagus, Pickled Onions Mustard Vinaigrette

Serve as a starter or as a light meal.



200g unsliced cold smoked salmon - cut into 4 x 50g pieces
1 small cauliflower (approx 450g) - chopped finely
8 spears of asparagus
4 pieces of tender stem broccoli
1/2 fennel bulb
1 red onion
100ml vegetable oil
2 tsp fresh lemon juice
200ml olive oil
250ml water
2 tbsp warm water
150ml white vinegar
100g white sugar
1 tsp honey
2 tsp wholegrain mustard
1 tsp finely chopped fennel herb
salt & pepper


Pre-heat oven to 160C

Mustard Vinaigrette - Place the wholegrain mustard, honey, finely chopped fennel herb, 150ml of the olive oil & the 2 tbsp of warm water in a small bowl and whisk until combined. Season with salt & pepper. Put aside.

Pickled Onion - Quarter the red onion and separate the segments. Place 150ml of the water, the white vinegar and sugar into a pot and bring to the boil. Once boiling, add onion segments, bring back to the boil and put aside to cool.

Fennel - Thinly slice the fennel bulb and marinate it with the lemon juice, a pinch of salt and the remaining olive oil. Put aside.

Cauliflower Puree - Place finely chopped cauliflower into a pot with 50ml of vegetable oil and cook on medium heat until the cauliflower starts to soften, stirring often. Add the remaining water, cover with a lid and cook on low until the cauliflower is soft and all the water has evaporated. Put into a liquidizer/blender with a pinch of salt and the remaining vegetable oil. Blitz until smooth. Keep warm.

Place the 4 pieces of salmon on a baking tray, lightly brush with oil and cover with baking paper. Place in the oven for 3-4 minutes to allow the salmon to just warm through.

Blanch the asparagus and broccoli in salted boiling water for 2 minutes.

To Plate:

Place a generous dessert spoon of cauliflower puree on the plate. Place the blanched vegetables around the puree. Add the fennel and pickled onion. Gently place the warm salmon in the middle and drizzle with the mustard vinaigrette. Garnish with either fennel herb, parsley or chive flowers.


Recipe Variation:

Cold smoked sea trout is an excellent alternative to cold smoked salmon.


By Chef Loren Gibbs - New Zealand




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