Whipped Smoked Alaska Salmon on Toasted Rye Bread


200g smoked salmon
50g samon roe
1 lemon juice & zest
8g dill
8g parsley
8g tarragon
50g watercress
0.25g flowers
100 ml single cream
100 ml crème fraiche
125g mascarpone
1x seeded sourdough
30g pickled cauliflower
30g pickled pink onion
30g pickled beetroot
30g dill pickles
30g pickled silverskin onion

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) Place the smoked salmon into a food processor and blend into a smooth paste
2) Slowly pour in the single cream in the past and transfer the mixture to a bowl
3) Combine the crème fraiche and mascarpone
4) Place herbs, lemon juice and zest and mix well, place in the fridge for one hour
5) Cut the bread into three large wedges and cut these in half lengthways
6) Lightly grill the bread on both sides, drizzle a little extra virgin olive oil, salt & pepper on the toast, place wedges of toast on the plate
7) Place one table spoon of salmon mousse onto each piece
8) Fold a small piece of smoked salmon next to the mousse
9) Drizzle salmon roe over each stack of salmon mouse and smoked salmon
10) Liberally scatter the pickles across all wedges of toast
11) Finish with sprigs of herbs, flowers and lemon wedges

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