Salmon Balletine

By chef Liam Finnegan

Method: 

Ask your fishmonger to remove the skin and bloodline from your salmon fillet – this will take precision and time.

For the brine, mix 1 litre of water with 200g of salt in a pot and bring to the boil then remove from heat. Add lemon zest, chopped dill and parsley stalks, and crushed white pepper.

Once the brine is completely cooled, pour it over the fish to cover and leave for 30 minutes, then rinse the salmon under a cold tap and place on a cloth to remove excess water.

Using a sharp knife, fine chop the chives, dill and parsley leaves. Roll the salmon in the chopped herbs and wrap tightly in cling film. To finish the ballotine, bring water in a pan to a simmer and drop the cling filmed ballotine in for 10 seconds. Take out and chill in iced water – once cold leave in fridge until ready to serve.

To make lemon puree, put two whole lemons in a small pot, cover with water and bring to the boil for 7 minutes, then blend and balance out by adding stock syrup and fresh lemon juice to taste.

Chop and cook the fennel stalks in a pan with butter, salt and pepper. Once cooked, add cream and simmer for 12–18 minutes. Strain and reserve the cream. Blend the cooked fennel in a food processor, adding the strained cream for desired consistency. Slice remaining fennel bulbs lengthwise and char-grill to sear the edges.

When ready to serve, mix the rapeseed oil, white wine vinegar, thyme and garlic to make a vinaigrette, season with salt and pepper. Dress the samphire, charred fennel, and remaining salad and herbs with the vinaigrette.

Remove cling film and slice the salmon ballotine, plate up with salad and herbs to serve.

The Castle Hotel

This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information.

Ingredients for four servings:

Salmon

  • 1 Litre Water
  • 200G Salt
  • 18G Crushed White Pepper
  • 20G Of Dill And 20G Parsley, Remove Stalks
  • 20G Chives
  • Zest Of 2 Lemons
  • 1⁄2 Salmon Fillet

Lemon Purée

  • 2 Whole Lemons
  • Juice Of 2 Lemons
  • Stock Syrup

Fennel Purée

  • Stalks From 2 Heads Of Fennel, Chopped
  • 50G Butter
  • 100Ml Cream

Vinaigrette

  • 200Ml Rapeseed Oil
  • 50Ml White Wine Vinegar
  • Sprig Of Thyme
  • Minced Garlic Clove
  • Salt And Pepper To Taste

Garnish

  • 30G Marsh Samphire
  •  Fresh Herbs And Salad Leaves