This dish by Dan Moon, head chef at Ston Easton Park, was on the restaurant’s five-course tasting menu throughout June but makes an equally tasty starter throughout the year.
Ingredients for the Pea Purée:
1 shallot
4 cloves of garlic
125g butter
50g ham stock
250g green peas
125ml water
Method:
Finley chop the shallots and garlic place these into a pan with the ham stock, butter and seasoning to cook slowly until soft. Add the peas and the water and bring to the boil, place into a liquidiser and pass through a sieve until smooth.
Ingredients for the Confit Salmon:
1 lemon
350g salmon
1 shallot, finely diced
4 cloves of garlic
50g of baby capers
500g Pomace Oil to confit salmon
Method:
Pre-heat the oil to 55°C then add the salmon and cook for 16 minutes. In a separate pan cookout in a little oil the diced shallots and garlic. Take the salmon out of the oil and place into a bowl adding the shallots, garlic, the zest and juice of a lemon, capers and season to taste. Add a little of the confit oil if the mixture seems dry.
Ingredients for Smoked Salmon Mousse:
800g smoked salmon
1 squeeze of lemon
1 pinch cayenne pepper
250ml double cream
Method:
Place the smoked salmon, cayenne pepper and lemon juice into a food processor until smooth. Once smooth add the double cream and pulse until all the cream has been mixed thoroughly into the mixture.
Composing the Dish:
Combine all the elements prepared together on one plate, quantities of each element are down to personal taste. The dish can be garnished with radishes along with a drizzle of olive oil and a squeeze of lemon. Top the dish with the broad bean flowers for the final finishing touch!
Recipe supplied by Ston Easton Park, Nr Bath.
