Staithe Smokehouse cold smoked salmon, Vietnamese dressing, kaffir lime mayo, noodle salad
Staithe Smokehouse is a traditional artisan fish smokehouse located on the beautiful North Norfolk coast in the village of Brancaster Staithe. Run by Phil Hartshorne, whose wife, Fran, is Head Chef at The White Horse, Brancaster, they smoke their own fish with delectable results. This recipe blends their cold smoked salmon with flavours of the Far East.
Noodle salad 100g vermicelli noodles 1 carrot, julienned 1 lime, juice only 10ml sesame oil ¼ bunch fresh coriander, picked
Kaffir lime mayo 1 kaffir lime, juiced 2 free range egg yolks 1 tbsp Dijon mustard 250ml olive oil Salt and pepper
Remove the chilli stalk and slice lengthways. Remove seeds – leave them in if you like a bit more of a kick – roughly chop and put into blender.
Add the garlic, brown sugar, zest and juice of the limes and the remaining wet ingredients. Blitz together until combined. Add the xanthan gum to bring together and emulsify. Set aside
Submerge noodles in boiling water, leave for one minute, refresh in cold water and then drain. Place into a bowl, the rest of the ingredients and mix well. Set aside.
kaffir lime mayo
Place the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until combined.
Whisking constantly, slowly add the oil a drop at a time until the yolks and oil start to thicken. Once you have a good bit of oil in the yolks, you can add a little more oil at one time – just don’t add the oil too quickly or your mix will split.
Add lime juice and zest to taste. Place into a piping bag set to one side.
Take salmon and cut in half lengthways, so you have two loins. Then cut into 1cm thick slices. You will want three slices per person.
Arrange onto a serving bowl or plate. Apply five dots of the mayo, then place the sliced radishes on the mayonnaise.
Add a small amount of the noodles in the centre of the bowl, dress with the Vietnamese dressing and finish with crushed peanuts and fresh chillies.