Tempura Salmon  With Wasabi Leaf,  Lime and Coriander  Sorbet; Tartare  With Garden Chives;  Smoked Salmon  With Cumquat,  Baby Rocket Salad
By Patrick Sherriff
Bayviews Restaurant

Remove skin and pin bone salmon, cut into 100 gram, 60 gram and 80 gram portions.

To make sorbet: Into a saucepan place the washed coriander, sugar, glucose, 250 ml water and lime zest. Bring to the boil, take off the heat and add the lime juice then pass through a fine strainer. Cool over iced water bath then churn in an ice–cream machine.

To smoke the salmon: Line a smoking tin with foil then sprinkle hickory wood chips over the base of the smoker. Place 100 grams salmon on smoking rack. To make seasoning, mix brown sugar, salt, zests of lemon, lime and orange, star anise and cinnamon stick ground in mortar and pestle to form a powder. Mix all these ingredients together and sprinkle a small amount over salmon. Place the smoker over a gas flame with the lid on and smoke for 10–12 minutes.

To make tartare: Dice 60 grams salmon, add crème fraîche, zest ¼ lemon, shallot, garlic, ginger and soy sauce.
To make tempura batter: Whisk together the soda water with the corn flour and S.R. flour until a smooth batter forms to a pouring consistency. Coat 80 grams salmon in tempura batter, fry in oil at 180°C for 2–2 ½ minutes. Drain well.

To assemble: Smoked salmon, cumquat and rocket salad: Using a small knife, peel cumquat then slice (keep any juices from cumquat). Place on a plate with a few baby rocket leaves and picked coriander and dill. Place the 100 grams smoked salmon on top, dress with remaining cumquat juice and olive oil. Place the tempura salmon onto a wasabi leaf alongside the lime and coriander sorbet Place the tartar mix onto plate with chive tips and olive oil.

"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"