Queen Elizabeth State Dinner Starter


Prep Time: 



1 side of wild salmon

1.125 l water
200g rock salt
400g sugar
15g black peppercorns
10g star anise
5 cloves
4 juniper berries
½ tbsp white wine vinegar
1 bunch coriander
1 fennel bulb finely, sliced
150g Wild Burren Smoked Salmon
200g crème fraîche
1 tsp lemon juice
½ tsp tabasco
4 pinches smoked paprika
Salt and pepper

200g celery
1 clove garlic
200ml white wine
50 ml white wine vinegar
2 l still mineral water
300g fennel
10g ginger
2 star anise
30 black peppercorns
1 tbsp of lemon puree
8 leaves of gelatin to 1 litre of liquid

200g good quality crème fraîche
1 tbsp horseradish puree
1 tbsp white wine vinegar
Pinch of salt

500g watercress
2 tbsp Worcestershire sauce
300ml single cream, reduced by half
Salt and pepper

20 small shallot or grelotte onion rings
20 slices of radish

200 ml apple vinegar brought to the boil with
50g of sugar
2/3 generous pinches of salt

Chive Flowers & Organic Rapeseed Oil


CURING SOLUTION:Boil all ingredients. Add sliced fennel to the heat and leave to infuse. When cold, place salmon in the solution and leave to marinade uncovered in a fridge for 24 hours to dry. When marinated cut 8 half inch cubes from the thick part of the salmon. 
WILD SMOKED SALMON CREAM: Bring crème fraîche to the boil with the trimmings and skin of the smoked salmon. Cool and pass through a sieve. Place in a Pacojet with trimmed smoked salmon and freeze. When frozen, blend and fold in a further 150/200g of crème fraîche.Season with:1 tsp lemon juice,½ tsp tabasco,4 pinches smoked paprika,Salt and pepper.
LEMON BALM JELLY:200g celery,1 clove garlic,200ml white wine,50 ml white wine vinegar,2 l still mineral water,300g fennel,10g ginger, 2 star anise,30 black peppercorns,1 tbsp of lemon puree, 8 leaves of gelatin to 1 litre of liquid. Bring all ingredients together and cover. Simmer for 40 minutes on a low heat. Pass onto 200g of lemon verbena and 200g of lemon balm. Leave to infuse for 2 to 3 hours while covered. Pass through a muslin and set with gelatin.
HORSERADISH CREAM:200g good quality crème fraîche1 tbsp horseradish puree1 tbsp white wine vinegarPinch of saltWhisk the crème fraîche and add the horseradish and vinegar just before it gets to a stiff peak. Put into a small plastic bottle.
WATERCRESS PUREE:500g watercress2 tbsp Worcestershire sauce300ml single cream, reduced by halfSalt and pepperBlanch and refresh watercress, squeeze as much water out as possible in a paper towel. Freeze in pacojet container. When frozen, pour in the reduced cream and season with the Worcestershire sauce, salt and pepper. Pass through a sieve. Put in a small plastic bottle.
PICKLED VEGETABLE20 small shallot or grelotte onion rings20 slices of radish
PICKLING SOLUTION200 ml apple vinegar brought to the boil with50g of sugar2/3 generous pinches of saltLeave vegetables to marinade for 2 hours in the solution.
GARNISHChive Flowers & Organic Rapeseed OilPlace 25g of wild smoked salmon cream into a consommé bowl and cover with 100ml of lemon balm jelly. Chill for 3-4 hours. Garnish with 2 cubes of cured salmon, 3 radish and 3 onion rings, 3 dots of horseradish cream and 3 dots of watercress puree. Then place 5 or 6 chive fl owers and 1 tspn of cold pressed rapeseed oil.

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