recipe comes from one of London's up and coming
chefs, Chris Staines
who has recently taken over at the Mandarin Hotel's
Foliage restaurant. Having worked for Nico Ladenis
and for Marco Pierre White whilst learning his
craft you will have some idea as to his pedigree.
find out more about Chris and the challenge facing
him at the Foliage have a look at the article
about him <click
here> published under Interesting Bites
with kind permission of Global
make the dressing in a food blender:
the 2 egg yolks, mustard and horseradish in
the blender until mixed well.
the blender still going slowly add the red wine
slowly add all of the oil until the dressing
starts to thicken.
through a chinois and reserve.
all of the ingredients for the salmon marinade
until almost smooth. Reserve.
your fishmonger to skin and de-bone the salmon
and smoked salmon and to trim it to the royal
cut, which is the juiciest and fattiest part of
off the salmon and pat dry with kitchen towel
you have done this you need to rub your marinade
liberally over your raw salmon, and leave for
1 1/2 to 2 hours.
cut the potatoes into cylinders using a pastry
cutter, cook them very slowly in salted water
assemble the dish:
the cylinders of potato into slices and garnish
with 2 or 3 corn niblets, a healthy dollop of
caviar and a radish crisp. (optional)
your dressing thinly over the surface of a plate
and place 6 potatoes evenly around the plate.
your sliced salmon in a dry non stick pan until
golden and crispy. Place between each potato
disc, next build your salad leaves in the middle
of the ring and sit back to enjoy this tasty
supplied by www.GlobalChefs.com