250g Salmon Fillet or ¼ of a side
For the Marinade
25g Rock Salt
100ml Saki(Japanese Rice Wine)
15ml White Wine Vinegar
1 Vanilla Pod Split and Scraped
For the Salsa
2 Shallots ﬁnely diced
20g chopped ﬂat leafparsley
100/150ml olive oil
Salt and Pepper to Season
Recipe by Hayfield Manor
Place your salmon, skin side down on a piece of cling ﬁlm twice the size of the salmon.
Mix all the marinade ingredients together then spread onto the pink ﬂesh side of the salmon.
Gently turn over the salmon so that it is upside down on a plate and leave in your fridge for 24 to 36 hours.
Take out of the fridge aﬅer 1½ days and lightly wash oﬀ marinade under cold water then dry with a towel.
Cut 5 slices of salmon, cutting straight down and across the salmon. Try to cut as thin as you can without tearing the salmon.
Roll the ﬁrst piece of salmon up as though you are rolling up a sleeping bag, then wrap around 1 piece at a time the other pieces of salmon.
Place this on the centre of a plate and put a small dollop of crème fraiche with a sprig of chervil on top.
To make the salsa, mix all the ingredients together and leave overnight for the ﬂavours to fuse.
Garnish with a nice straight line of the salsa down 1 side of the plate, your dish is now ready to serve.
Chef’s Note This is a dish that takes a bit of love and time to prepare but is a deﬁnite winner if you are entertaining, and can be prepared in advance.