Apple Smoked Ōra King Salmon
with Beetroot Gnocchi, Horseradish Cream & Cress
By chef Shaun Clouston, Logan Brown
When one of the best chefs in the country offered to share the recipe for his apple smoked salmon starter, we jumped at the chance. Logan Brown chef and partner, Shaun Clouston has long been delighting Wellington with his sustainably produced, flavoursome meals. He is well known for cooking dishes using the best local seasonal ingredients, and this delicious starter is no exception. A word of advice: in its entirety this recipe is definitely suited to the super chefs out there who have the time and expertise to follow through with every step of this intricate and fiddly masterpiece. For the more novice chefs, consider incorporating individual elements of the dish into something simpler to spice up something otherwise ordinary.
Cooking time: more than two hours
Dish type: Starter
Step 1: Apple Smoked Ōra King Salmon
1. Place Ōra King Salmon fillet skin side down on a plate or tray and evenly cover with flaked salt and caster sugar. Cover with cling film and place in the fridge for 24 hours.
2. Remove the fish from the cling film and pat dry with paper towels, discard any liquid. Place on some absorbent paper and put back in the fridge uncovered for another 24 hours to firm.
3. Place the fillets on the smoking rack and brush the apple syrup evenly over the fillets. Cover and gently smoke for 25 to 35 minutes.
4. This can be made in advance and will last for 5-7 days in the fridge.
- 400gm Ōra King Salmon fillet (Pin bone out skin on)
- 50gm flaky sea salt
- 40gm caster sugar
- 20gm apple syrup
- 1-2 handfuls of apple wood or Manuka wood chips (for Smoking)
Step 2: Beetroot Gnocchi
1. To cook the potatoes. Peel and diced the raw potato and gently boil until just cooked. Strain the potatoes and then place back into the pot and place back over a low heat to dry for a minute or two.
2. Once the potatoes are dry, pass them through a potato ricer into a bowl.
3. Make a small well in the centre of the hot potatoes and add the remaining ingredients. Stir gently combine, making sure not to over-mix, as this will make the gnocchi tough.
4. Roll the mix into a long sausage shape and cut each gnocchi on an angle to form a diamond shape.
5. Steam the gnocchi for 3 minutes and then chill.
- 300 gm agria potato
- 40 gm plain flour
- 1 egg yolk
- 15 gm freeze-dried beetroot powder
- 1 tsp flakey sea salt
- A pinch of black pepper
Step 3: Horseradish cream
1. Gently scald together cream and horseradish in a small pot. Do not allow the liquid to boil.
2. Blend the cream mixture with a stick blender and pass though a fine sieve.
3. Cool and season with salt, white pepper and sugar to taste.
4. Allow to cool in the fridge.
5. Once ready to serve, whip the cream using a hand held beater.
- 225 mls cream
- 50g grated horseradish
- White Pepper
Step 4: Beetroot Puree
1. Remove stems and leaves from the beetroot
2. Wrap the beetroot in foil and bake in an oven pre-heated to 165 ̊c.
3. Cook for 45 minutes or until a skewer easily passes through the beetroot.
4. Remove the foil and skin of the beetroot and discard.
5. Purée the beetroot with the remaining ingredients.
6. Season to taste.
- 1 large beetroot
- 2 Tbl Cabernets vinegar
- 1 tsp flaked sea salt
- Fresh milled black Pepper (to taste)
- 2 tsp Sugar
Step 5: Cooking, assembling & serving
1. Portion the smoked salmon into four even pieces.
2. Place gnocchi onto an oven proof tray and lightly brush with a little melted butter.
3. Pre-heat oven to 165 ̊c.
1. Place the salmon and gnocchi into the pre-heated oven. Gently warm for 5 minutes
2. Place a small amount of beetroot purée onto the plate.
3. Put the salmon and beetroot gnocchi onto the puree.
4. Spoon on some of the whipped horseradish followed with some lightly dressed cress. Drizzle with a little more citrus olive oil.
5. Serve and enjoy.
- One recipe of apple smoked Ora King Salmon (from step 1)
- 1 recipe beetroot gnocchi (from step 2)
- 1 recipe horse radish cream, whipped (from step 3)
- 1 recipe of beetroot Puree (step 4)
- 2 handfuls small mixed cress leaves
- Quality citrus olive oil for dressing