Salmon Caviar, Cauliflower and White Chocolate

Daniel Clifford's Salmon Caviar, Cauliflower and White Chocolate recipe is outstanding. One to try when you really want to impress, there is more than a little bit of science involved in the making of this masterpiece!

Ingredients

Fish velouté

2ltr fish stock
250g shallots
250g white wine
250g noilly prat
100g rice wine vinegar
500g cream
White chocolate, grated, amount to taste
Herring roe

Cauliflower puree

700ml milk
300ml water
600g cauliflower, chopped
20g salt

White Chocolate Tuile

500g isomalt
248g glucose
180g white choc

Caramelised White Chocolate

White chocolate

Salmon vinegar iceberg

Iceberg
Salmon vinegar

Salmon

150g salt
50g sugar
50g hay

Garnish for Tuile

Lime zest
Chives
Finger lime

Method

Print Recipe

To make the fish veloute, sweat the shallots in a little oil and butter. Deglaze with the wine and reduce by half. Add the fish stock and reduce by a third. Add the cream and again reduce by half. Monte in grated white chocolate for the service and roe.
To make the cauliflower puree, bring milk, water and salt to the boil. Chop cauliflower really fine and boil in the milk and the water for 5 -10 mins or until soft. Drain in a chinois and blend until smooth. Season with lemon and pacotize (blend).
To make the chocolate tuile, bring glucose and isomalt to 157c. Cool on ice and add white chocolate. Set in a tray with a baking mat. Blend. Bake at 180 for 2 mins.
To make the caramelised white chocolate, grate onto a baking mat and bake at 180C for 5 mins, or until golden. Drain on kitchen roll and chop lightly.
For the iceberg, simply chop the iceberg finely and cover with the vinegar and vac pac. Set aside until serving.
For the salmon curing and smoking, first blend together the salt, sugar and hay in a thermo and weigh 6% for a side of salmon. Cure for 5 hours.
Before smoking, season the cured salmon in an airtight container with salmon vinegar. Smoke well with a smoking gun and cook at 54c for one hour.
To plate, place a teaspoon of the cauliflower puree on a plate, and top with the salmon. To this, add a teaspoon of the cabbage, followed by the herring roe, then finally the white chocolate tuile, with lime zest, finely chopped chives and finger lime. Add some of the sauce around the salmon, with a small amount of herring roe.