Salmon with pea mousse and crayfish tails

Name: Salmon with pea mousse and crayfish tails
Yield: Serves 4 as a Starter
Ingredients: 1 large (or 2 small) sheet(s) of leaf gelatine; ½ cucumber; sea salt; 80 g good-quality crayfish tails in brine, drained; 600 ml vegetable oil; ½ tsp caster sugar, plus a pinch or two; ½ tsp lemon juice; 75 ml double cream, lightly whipped; 260 g skinless salmon fillet (preferably lightly smoked), cut into 4 portions; handful of watercress sprigs or pea shoots; 300 g frozen peas; olive oil, to drizzle

Preparation info

Serves
4
as a Starter

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

ANOTHER LOVELY DISH SHOWCASING NATURE’S VIVID COLOURS. FOR A SHORTCUT. SIMPLY BUY READY-TO-EAT COLD SMOKED SALMON FILLETS, OT HOT-SMOKED IF EASIER TO FIND. JUST PORTION THE FISH AND ASSEMBLE THE DISH.

Ingredients

260 g skinless salmon fillet (preferably lightly smoked), cut into 4 portions
600 ml vegetable oil
sea sal

Starter

Method

To cook the salmon, heat the vegetable oil in a wide, heavy-based pan and place over a very low heat until it registers 55°C on a frying thermometer. Lower the salmon fillets into the oil and poach them gently at this temperature for 6-8 minutes, adjusting the heat to keep it at 55°C as necessary. With a slotted spoon, carefully remove the salmon fillets and drain them o