Rare peppered salmon
Iain Hewitson
Rare peppered salmon
Ingredients
1kg salmon fillet, trimmed and boned
1-2 leeks, white part only, cut in julienne
3 tbsp butter
olive oil
3-4 tbsp coarsely ground black pepper
1.5 cups mayonnaise
1/2-3/4 cups sour cream
wasabi paste (or powder, mixed to a paste with water)
fine brunoise of red and green capsicum for garnish
Method
Mix mayonnaise, sour cream and wasabi paste to taste.
Put salmon between doubled clingwrap and gently flatten to about 1/2cm.
Put in the freezer for 30 minutes.
Saute the leeks in the butter over a gentle heat and allow to cool.
Remove salmon from freezer, take off top layer of clingwrap and evenly spread leek mixture over the top.
Roll salmon, carefully tucking in sides as you go.
Re-wrap tightly in clingwrap and return to freezer for 15-20 minutes.
Coat a sheet of foil with olive oil, top with pepper and roll the unwrapped salmon in the foil.
Twist the ends tightly and cook on a flat grill or in a pre-heated pan which has been lightly oiled for about 3 minutes rolling constantly.
Allow to cool then slice into discs with a thin, sharp knife and serve on a circle of wasabi mayonnaise.
Sprinkle with capsicum brunoise.
Inspired by a dish from New York chef, Patrick Clark
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