Roulade of Oaked Smoked Salmon

Recipe by Finbar Higgins, Executive Chef at K Club, Country Kildare, Ireland, 2015. Photo by Diana DeLucia

Serves: 6

Ingredients

Smoked Salmon Roulade

• 5 ounces Avonmore Cream
• 2 ounces McConnells Irish Oak-Smoked Salmon
• ¼ teaspoon Horseradish (grated)
• 1 pinch Cayenne Pepper
• 4 leaves Gelatin (soaked in water)
• ½ teaspoon Chives (chopped)
• 5 ounces Avonmore Cream (whipped)
• 5 ounces Smoked Salmon

Citrus Emulsion

• 2 Oranges (juiced)
• 1 Grapefruit (juiced)
• ½ Lemon (juiced)
• ½ Lime (juiced)
• ½ teaspoon Dijon Mustard
• 2½ ounces Sunflower Oil
• 1 ounce Olive Oil
• 0.1 ounce Walnut Oil 
• Salt and Pepper (to taste)

Orange Pearls

• 3½ ounces Orange Juice (freshly squeezed)
• ¼ teaspoon Agar agar
• 2 ounces Champagne

10½ pint Vegetable Oil (chilled)

Blinis

• 4 ounces Avonmore Milk
• ¼ ounce Yeast
• 3 ounces Strong Flour
• 2 Egg Yolks 
• 2 Egg Whites

Citrus Dressing

• 9 ounces Orange Juice (freshly squeezed)
• 4 ounces Pink Grapefruit Juice (freshly squeezed)
• 9 ounces New Grange Golf Rapeseed Oil
• Salt and Pepper (to taste)

Garnish

• 30 Grapefruit segments
• Carrick Farm Micro-Mesclun Salad (micro-greens)
• Salt and Pepper (to taste)

Preparation

Smoked Salmon Roulade
Put the cream, oak-smoked salmon, horseradish, and cayenne pepper in a pot and bring to a boil. Remove from heat, transfer to a Hotmix-PRO blender or similar, and blitz. Check and adjust the seasoning, pass the mixture through a chinois or a sieve, and then transfer the mixture to a bowl. Squeeze excess water from the gelatin leaves and add them to the mixture. Allow to cool slightly. Quickly fold in the chopped chives and the whipped cream. Transfer the liquid to a piping bag and leave to set in the fridge for 30 minutes. On a bench, lay out two lengths of cling film, each 16 inches long. On each one lay 3 long strips of sliced smoked salmon to cover a 12-inch length of cling film. Pipe a length of cooled salmon cream mix (0.8 inch thick) along the center of each strip of salmon. Picking up the edge of the cling film, roll the salmon into a tight roll and tie each end tightly with string (like a Christmas cracker). Place the rolls in the freezer and, when set, cut each one into three 4-inch lengths and defrost for use.

Citrus Emulsion
Pour the juices of the citrus fruit into a pot and bring to a boil. Reduce heat and cook until reduced by 80%. Pass the juices through a chinois or fine sieve. Place the juice and mustard in a blender and slowly add the oils as you blitz the mix on a high setting. Once blended, check the seasoning and leave to cool.

Orange Pearls
Place the orange juice in a pot and bring to a boil,  then reduce heat and cook until reduced by 50%. Whisk in the agar agar and champagne, then remove from heat and allow to cool to 54°C—place in a disposable piping bag. Nip a tiny cut at the tip of the bag to allow a very small amount to leak out. Pipe the whole bag of liquid into the container of chilled oil, and you will see the little orange pearls form and set as they sink to the bottom of the oil. Pass the oil through a sieve to extract the pearls and wash off the excess oil with cold water. Set the pearls aside, ready for use.

Blinis
Add the milk and yeast to a small pot and heat, but do not boil. Mix the strong flour and egg yolks in a separate bowl, and then add the warm milk and yeast. Whisk to combine and pass through a sieve to remove any lumps if required. Whisk the egg whites until stiff in a separate bowl, then fold into the mix. Pour the batter into a siphon gun, add one charger of ISI gas, and shake the bottle well. Release the batter mix directly from the siphon gun onto a heated non-stick pan to make the blinis. Once the pan has come up to temperature, squeeze out four 3cm discs of batter, each one directly below the other, to form one rectangular-shaped blini. Cook until golden brown on each side and set aside to keep warm. Repeat to make 6 blinis. 

Citrus Dressing
Pass the fresh juices through a fine sieve. Place a small pot over high heat and boil until reduced to about 9 oz. Set aside to cool. Mix in the rapeseed oil and season with salt and pepper.

Assembly

Place 5 grapefruit segments on a plate, then layer a warm blini on top. Place 7 dots of citrus emulsion to the side. Dress the micro-greens with a little citrus dressing and pinch the leaves into a neat pile on the plate with a small mound of orange pearls. Place the piece of salmon roulade on top of the blini and serve.

Wine Match

Pierre Vessigaud Pouilly-Fuissé, Vielles Vignes, 2015

Straffan House, one of the most exclusive and luxurious holiday rentals in Ireland nestled on 550 acres of countryside located on the grounds of The K Club. Image courtesy K Club.