Brambles Bar and Restaurant

HEAD CHEF DREW JARVIS
RECIPE CARD - OCTOBER


Salmon tartar with ground nut dressing on a pickled cucumber

& chive cream cheese base.

This recipe is very simple to create and perfect for a dinner party starter and the great thing is this can be prepared in advance, then just built when guests have arrived. With party season fast approaching this recipe will make for a show stopping start to your Christmas lunch.

Serves 4

Ingredients

275g smoked salmon

1/2 peeled cucumber

125ml white wine vinegar

25g caster sugar

pinch of black pepper

100g cream cheese

small bunch of chives

Crusty bread to serve with

GROUND NUT DRESSING

150ml white wine vinegar

50ml ground nut oil

pinch of pepper

pinch of salt

sprig of thyme

1 garlic clove

Method

1) Start by bringing your vinegar and sugar to a rolling heat, then take off the heat after about 5 minutes. This is your pickling liquor.

2)Thinly slice your cucumbers (6 slices per portion), place these slices in your pickling liquor for about 10 minutes with no heat from the cooker. Once they have been soaked, take out and drain.

3) Chop the salmon into small pieces and mix through with a good dash of the dressing (dressing method below).

4) Lay out the cucumber slices on a plate in a curve, then place the salmon mix in the centre of the curve.

5) to garnish lay your chive over the salmon, sprinkle some black pepper around the plate and a nice drizzle of the dressing around the edge and serve with a crusty piece of bread.

GROUND NUT OIL DRESSING METHOD

This dressing is so simple to make it doesn't need to be broken down into steps! Start by chopping and crushing the garlic, as fine as you can get it then add all ingredients to a glass bowl. With a small whisk, lightly whisk the mix to combine all the flavours. This dressing will last around a week minimum. Decant to a empty oil bottle or leave in the boil and store until needed. Give the dressing a good hour to rest to infuse the flavours perfectly.