Poached Alaska Sockeye and Smoked Keta Salmon & Cucumber Roulade


450g sockeye salmon
200g smoked salmon
50g salmon roe
1x bay
10g parsley
1x lemon - juice & zest
40 fennel
5g tarragon
5g dill
5g mint
1x cucumber
40ml noilly-pratt
2g fennel seed
2g corriander seed
1g star anise
2g salt
1g pepper
8prt Whipped Avocado-Herb Mousse
8prt Dill Pickles

Ingredients for Avocado-Herb Mousse:

5g dill
5g mint
3x avocado
5g parsley
100ml single cream
100 ml double cream
1g salt
0.5g pepper

Ingredients for Dill Pickles:

1x cucumber
10g dill
50g water
25g demerera sugar
4g salt
1g pepper
2g yellow mustard seed
50g white wine vinegar
1g star anise
0.5g tumeric


1) In a heavy base pan place the bay leaf, peppercorns, fennel, fennel seeds, star anise, coriander seeds, noilly pratt and any herb stalks left over
2) Remove the skin from the salmon fillet and cut in half lengthways, place in the pan
3) Add enough water to just cover he fish then transfer into a pre-heated oven at 160 deg C for 8 min
4) Remove fish from oven and allow to cool slightly for 5 min then remove fish from water and pat dry, whipping off any white protein foam built up on the outside of the fillets
5) Place half of the smoked salmon into a food processor with herbs, lemon juice and zest and blend until smooth
6) Using a peeler cut long ribbons of cucumber, avoiding the centre third, pat these ribbons dry and then cut them to 30cm long
7) Sticking clingfilm to the table, roll it out away from you and lay the cucumber ribbons lengthways away from you, next to each other, with a 1.5cm overlap
8) From the bottom lay out the remaining smoked salmon on top of the cucumber ensuring they overlap by 1cm, covering roughly the bottom half of the cucumber sheet
9) Carefully lay the larger of the two halves of salmon across the bottom of the cucumber sheet
10) Spread the smoked salmon paste evenly across the salmon and gently lay the other piece of salmon on top
11) Using the clingfilm, roll over the roulade, carefully holding in the bottom edge and rolling it over until the end of the cucumber has attached to the roulade
12) Tuck the clingfilm in and roll the roulade over 3 times and pinch and tie each end of the cling film and place in the fridge to set for 3 hours
13) Once set, slice the roulade into eight pieces and place on the plate
14) Garnish with the salmon roe, dill pickles, herbs, flowers and lemon wedges

Preparation of Avocado-Herb Mousse:

1) Remove the flesh from the avocado and place it into a food processor
2) Roughly chop the herbs and place them into the food processor
3) Blend the avocado and herbs until smooth, and slowly pour in the single cream and slowly pour in double cream
4) Transfer to an airtight container and season to taste with salt and pepper

Preparation of Dill Pickles:

1) Utilising the remaining centre 1/3 of the cucumber, cut into 2cm thick pieces
2) Place all ingredients, except for the dill, into a pan and bring to simmer, ensuring all the salt and sugar have dissolved
3) Allow to cool down until warm and add the dill, then cool down completely and add the cucumbers
4) Store in an airtight container in the fridge until required