This starter will have your guests purring. It is fairly simple to make, but the flavour and temperature contrasts will soon have you realising that you haven’t made enough. It is just a simple pea soup, chilled as cold as possible with a just cooked ( 47°c cured salmon). You need to cure the salmon overnight really, like my beetroot salmon, so that it is already cooked and provides a touch firmer texture when eating it. The parmesan crisps are added for en extra bite and seasoning accompaniment to the pea soup. [purerecipe]
- 1 Thick Piece about 500g Salmon
- Equal Quantities, 4 each. Sugar and Salt
- 1, finely sliced. Onion
- 500g Peas
- 200ml Chicken Stock
- 200ml Milk
- 75g Grated. Parmesan
- Cure the salmon overnight. Mix salt and sugar together, rub over salmon and leave in fridge overnight.
- Soften the onion in a knob of butter, add the stock and milk, bring to the boil. Add the peas. Using a liquidiser or stick blender to blend the soup until smooth. If a bit thick add a touch more milk. Set aside in the fridge to cool. 10 minutes before serving, put your bowls in the fridge and transfer the soup to the freezer so that it gets as cold as possible without freezing.
- Heat the oven to 180°c, make piles of parmesan with a 4-5cm ring, on greaseproof paper. Cook for about 8-10mins. Leave to cool, they will solidify and slide off the greaseproof.
- Wash the salmon well, pat dry. Wrap in cling film. Heat a pan of water to 55°c. Add the salmon for 10mins. This will get it above 45°c which is the temperature at which fish is cooked but not hot enough to drive the juices out of it and change its appearance from orange to pink.