Hot smoked salmon with celeriac puree and Cornish Blue pearl barley arancini

With the festive season nearly upon us, this delicious dish is ideal when entertaining friends and family

Recipe serves 2

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2 x 150g portions salmon

100g Cornish sea salt

100g caster sugar

2 tbsp. oak chippings

Celeriac puree

100g celeriac (diced)

Thumbnail ginger (finely diced)

1 clove garlic (minced)

1 shallot (diced)

Knob of butter

400ml homemade fish stock


2 small cooked beetroot (diced)

1 tsp fresh thyme

1 lime zested


100g pearl barley

1  x small onion (finely diced)

30g Cornish blue cheese

50g fennel (finely diced)

30ml Noilly Pratt

500ml homemade fish stock


Firstly cover the salmon in the salt and sugar and leave for an hour.

To make the arancini, sweat the onion and fennel in a little oil and butter and cook until soft. Add the pearl barley and cook until slightly coloured. Deglaze the pan with Noilly Pratt and reduce by half. Gradually add the stock a little at a time until the barley is soft to the bite. Melt in the blue cheese, season and leave to cool. When cool, shape into 40g balls and pane (coat first in flour then beaten egg and finally breadcrumbs).

To make the celeriac puree, place all the ingredients in the butter with a little oil and cook for a few minutes until starting to brown. Add the stock and cook until the celeriac is soft. Liquidize and season. Set aside and keep warm

Rinse the salmon and pat dry. Place in a hot smoker with your chippings and cook for roughly 8 minutes (depending on the size of you fish)

Whilst the fish is cooking, pan fry the beetroot in a little oil until starting to brown. Add the lime zest and oregano, season and set to one side

Deep fry your arancini for roughly 4 minutes until golden brown

To plate up, place a line of celeriac on a large white plate and top with the arancini. Parallel to this place a line of beetroot with the salmon on top.

Finish with sprigs of fennel, herb and chilli salsa and beetroot reduction

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