Salmon cured in Jameson, dill and citrus fruit, pea and mint aioli, pickled cucumber, crème fraiche, tarragon and champagne sorbet

Diana's starter as part of her Finale menu


  • 300 g fresh centre cut salmon fillet
  • 50 ml jameson whisky
  • 30 g fresh tarragon
  • egg yolk (2)
  • 50 g frozen peas(petit pois)
  • 240 ml groundnut oil
  • 1 cucumber
  • 1 clove garlic
  • 4 radishes
  • 2 tblsp mint leaves
  • 2tbsp dried dill
  • 1 orange
  • 1 lemon
  • 1 tblsp mustard seeds
  • 250 g granulated sugar
  • 1 tblsp coriander seeds
  • 1 tblsp dijon mustard
  • 50 g maldon seasalt
  • 50 ml white wine vinegar
  • 2 tblsp liquid glucose
  • 150 ml champagne
  • bunch of watercress, bunch of baby rocket
  • 2 tblsp rapeseed oil
  • 2 tblsp baby capers
  • ground black pepper
  • 50 ml crème fraiche
  • borage flowers


  1. Salmon :
  2. Trim the belly of salmon into 4cm/10cm pieces(2). Take skin off,check for bones.
  3. Place 2tbsp Maldon seasalt ,1 tbsp sugar,zest of orange and zest of lemon,dill on top of the salmon fillets and rub it with your hands,so it is evenly coated.
  4. Place salmon into a large plastic bag,pour 50ml jameson into the bag and close the bag with the vacuum pack machine.
  5. Place marinated salmon bag into fridge for 2,5 hours.
  6. Pea and mint alioli:
  7. Blanch 50g frozen peas for 2 minutes,refresh in iced water and drain.
  8. Place egg yolk,1 tbsp Dijon mustard,salt pepper,1 tbsp lemon juice into food processor(or if you make mayonnaise by hand-into a bowl)
  9. Slowly add 240ml groundnut oil and whisk/blitz until emulsifies,it may take 2 minutes.
  10. Add peas and mint,blitz it in food processor until light green in colour.30 secs.
  11. Pass it through fine sieve,check for seasoning and refridgerate it until serving.
  12. Crème Fraiche:
  13. Mix 50ml of good quality crème fraiche with a tbsp. of lemon juice and season with salt and pepper. Set into the fridge until serving.
  14. Pickled cucumber:
  15. In a medium saucepan heat 100 ml water and place 100g sugar just until sugar has dissolved.
  16. Take it off the heat and add 50ml white vine winegar,1 tbsp coriander seeds and mustard seeds and half tsp salt.
  17. Finely slice cucumber(skin on) and place it into the pickeling liquid.
  18. Pour cucumber and some of the juices into a large vacuum bag and seal it.
  19. Refridgerate it until serving.
  20. Sorbet:
  21. Put 250ml water,75ml champagne ,125 g sugar,30g fresh tarragon leaves and ½ tsp glucose into a small saucepan,and simmer for 3 minutes until flavours infuse
  22. Strain and cool completely before you place liquid to ice cream machine and churn for 15-20mins.Keep it in airtight container until serving.
  23. Plating: Slice salmon into thin strips,slice radish,pick salad leaves and decorate the plate with pea aioli, crème fresh,baby capers and pickle. Place a quennell of sorbet on top.

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