Wild Salmon Steak Wrapped in Lardo Recipes


Richard Corrigan writes: 'One of the great breakfast treats is a bagged salmon — ideally large salmon steaks fried with Mum's bread. For this recipe, only wild Irish salmon should be used.'

Serves 4

  • 4 strips of very thinly sliced lardo

  • 4 wild salmon steaks (from the centre, about 2cm thick), skinned and boned

  • Sunflower oil

For the salsify

  • Juice of 1/2 lemon

  • 8 sticks of salsify, trimmed and halved

  • 1-2 cloves of garlic, peeled

  • Fresh bouquet garni of thyme and bay leaf

  • 30g unsalted butter

For the green olive paste

  • 8 large green olives, washed, free of brine and stoned

  • 1/2 clove of garlic, peeled

  • 10 tbsp olive oil

  • 3 sprigs of fresh tarragon, leaves only, finely chopped

  • For the fennel emulsion

  • 1/2 bulb of fennel, chopped and feathery part reserved

  • 1 clove of garlic, peeled and chopped

  • 1 shallot, peeled and chopped

  • Knob of unsalted butter

  • 150ml vegetable stock

  • 6 tbsp double cream

  1. Wrap a lardo strip around the outside of each salmon steak and tie with a string. Cover and refrigerate.

  2. For the salsify, half-fill a deep saucepan with water and add the lemon juice. Drop each stick of salsify into the acidulated water as it is prepared. Add the garlic and bouquet garni and bring to the boil. Simmer for 5-6 minutes, or until the salsify is just tender but still quite firm. Remove from the heat and leave to cool in the liquid. Drain and cut into 13-15cm matchsticks.

  3. For the olive paste, pound the olives and garlic, using a mortar and pestle, to a coarse paste. Gradually mix in enough oil to loosen the paste a little, then add the chopped tarragon. Season.

  4. Preheat the oven to 230°C/450°F/gas mark 8. Gently sweat the fennel, garlic and shallot in the butter until very soft. Pour in the stock and bring to the boil. Add the cream, stir, then simmer for 3 minutes. Purée the mixture, then sieve it into a clean pan. Add the chopped feathery fennel and season.

  5. Put a film of sunflower oil in an ovenproof, cast-iron frying pan over a medium heat. Season the salmon steak. When the oil is hot, sear the salmon steak for about 30 seconds on each side. Transfer the pan into the oven and cook for about 5 minutes.

  6. Melt the butter in a frying pan and toss the salsify to reheat. Season. Reheat the fennel emulsion, if necessary. To serve, pile the salsify in the centre of each warmed plate and set a salmon steak on top. Put a small spoonful of olive paste on each salmon steak and spoon the fennel emulsion around.

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