This is a very delicious recipe that combines salmon with sweetcorn custard and a luxe champagne vinaigrette.
Preparation time will be 13-15 minutes, allow 50 minutes for cooking time. Quantities below will feed four lucky diners.
Ingredients For Salmon With Sweetcorn
4 salmon fillets from Walter Purkis & Sons
4 small new potatoes, boiled and cut in quarters lengthwise
12 pearl onions, boiled until tender
200g frozen broad beans, boiled and shelled
250g swiss chard or spinach, wilted
For The Sweetcorn Custard
3/4 cup sweetcorn
1/2 cup cream
1 eggs
1/8 tsp salt
1 pinch of pepper
For Champagne vinaigrette
125ml fish stock
50g flaked hot smoked salmon from Walter Purkis & Sons
60ml champagne vinegar (grape, pear, or apple juice work in place of champagne)
1 tsp Dijon mustard
1 chopped shallot
1/4 tsp chopped garlic
60ml olive oil
Salt and pepper
2 plum tomatoes, chopped
2 tbsp chopped chives
Cooking Method For Sweetcorn Custard
In a pan, simmer the corn and cream for 10 minutes. Puree the corn/cream with the eggs, salt and pepper, strain through a sieve.
Pour into 4 buttered ramekins, cook in a Bain Marie in an oven set at 160 °c for 40 minutes or until just set
Cooking Method For Champagne Vinaigrette
Whisk together all ingredients except tomatoes and chives.
Add the tomatoes, chives just before serving.
Cooking Method For Salmon
Sear the fish, skin side down in a hot pan in a very little oil for approximately 3 minutes, turn over and cook on the flesh side for 1 minute, all depending on the thickness of the fillets. You can see the flesh change colour as it cooks.
To Serve Salmon With Sweetcorn Custard
Place a small mound of Swiss chard in the middle of the plates, top with the potatoes then the salmon fillets.
Remove the custard from the ramekin and place alongside.
Warm a little of the vinaigrette with the beans, tomatoes, and onions and spoon around the plate.
Drizzle over a little more of the vinaigrette.
Eat right away.
