Potted smoked salmon
200g salmon fillet, skinned and deboned
100g smoked salmon slices
400g sour cream
50ml olive oil
20g banana shallot, brunoised
5g dill, picked and finely chopped
Juice of ¼ lemon
½ tsp fine table salt
1½ bronze gelatine leaf
250ml fresh green apple juice
A pinch of salt
Soak the gelatine leaves in ice water for 10 mins.
Put the apple juice in to a pot and heat it on low until it reaches 80°C (do not boil.)
Remove the gelatine leaf out of the water, squeeze out extra water with your hands and put it in the warm juice.
Stir until it dissolves.
Fill a large bowl with ice and place the bowl with apple juice in the centre.
Refrigerate for 45 mins or until set.
When set put the jelly in an espuma jug with 2 gas bulbs.
Put back in fridge until ready to use.
Set the water bath at 60°C.
Butterfly salmon fillet to open so it cooks quicker.
Season salmon with a little salt.
Put in a sandwich zip bag or vacuum bag and seal.
Put it in the water bath for 8 mins.
When cooked, place in an ice bath to cool quickly.
When the fish is cold, take out of the bag.
Flake the cooked salmon in to a bowl.
Add the remaining ingredients and mix gently (try not the break the salmon up too much.)
Put the salmon mix into a jar or a glass.
Add the apple foam on top.
Serve with bread and crackers.