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Miso-marinated salmon with salmon caviar, potato wafer stacks and miso-sriracha mayonnaise
Serves 4 Starters and mains
Ingredients
- 4 x 125g responsibly sourced salmon fillets, skin-on
- 1tsp sea salt
- 4tbsp saké
- 100g white shiro miso
- 1tbsp yuzu juice
- 3tbsp mirin
- 2tbsp agave syrup
- 350g each sweet potatoes and white potatoes
- 40g butter, melted
- 2tsp extra virgin olive oil
For the miso-sriracha mayonnaise
- 4tbsp good-quality mayonnaise
- 1tbsp white miso
- ½–1tsp sriracha sauce
- 1tsp yuzu juice
To serve
- 6 shiso leaves (also known as perilla, optional)
- ½tsp sunflower oil, if using shiso leaves
- 85g pot salmon or trout caviar
- a few micro salad leaves, such as purple radish
Method
Lay the salmon fillets, flesh-side up, on a tray, scatter with the salt and leave for 20 minutes. Rinse the salt off with the saké and pat dry with kitchen paper.
Mix the miso, yuzu, mirin and agave syrup together and pour into a flat dish large enough to take the fillets in a single layer. Lay the fish, skin-side up in the mixture and transfer to the fridge for 1-3 hours.
Mix the mayonnaise ingredients together in a bowl and chill until ready to eat, transferring to several small bowls just before serving.
Meanwhile heat the oven to 200C/180C F/Gas 6. Peel the sweet and white potatoes and slice them very thinly using a mandoline, then transfer to a bowl and season with sea salt and freshly ground black pepper. Coat the potatoes evenly with the melted butter. Tightly pack the slices upright in 8 small greased 50ml capacity muffin tins or 4 regular-sized muffin tins, place on a baking tray and roast for 45 minutes.
Check after 20 minutes and cover with foil if over browning, removing it for the last 5 minutes. If using shiso, paint a little sunflower oil on the leaves and add to the tray of potatoes for a few minutes.
When the potatoes are soft and golden, ease them out of the tins and keep them warm, wrapped in foil in the switched off oven. Put the shiso leaves on a plate, if using, and set aside for serving.
When ready to cook the fish, heat a non-stick frying pan over a low to medium heat. Add the olive oil, followed by the fillets, flesh-side down, and cook for 1-2 minutes, checking to make sure they aren’t blackening. Turn the fish over and fry on the skin side for 1 minute. Transfer to a sheet of foil and leave to rest for a few minutes.
Serve the salmon with a spoonful of caviar alongside 1 or 2 potato wafer stacks topped with crumbled shiso leaves, if using, the mayonnaise and some purple radish leaves.
This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.
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