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Wild salmon with king prawn and samphire mousse


  • For the blanched samphire

  • For the prawn mousse

  • For the broth


  • 1.

    Cook the samphire in water until tender, then add the spinach and drain, blend in a food processor with the cream and garlic, blend to a smooth paste. Set aside.

  • 2.

    For the blanched samphire, simply cook the samphire in water in a pan with the star anise for a few minutes, take out the star anise and drain.

  • 3.

    To make the prawn mousse place the shelled king prawns, salmon trimmings, cayenne pepper, egg white, lemon juice, blanched samphire and only 50ml of the cream into a food processor and blend to a fine purée. Remove then fold in the remaining cream.

  • 4.

    Add the samphire to the mousse, and then place on top of the fish. Wrap in cling film them steam for 8 min.

  • 5.

    Colour the veg in a pan, add the prawn heads, tomato purée, tomato, peppercorns, tarragon, fish stock and cream, cook for 10-15 min to reduce the liquid. Take off the heat, remove the prawn heads and set aside to rest. Blend with a hand blender to make a sauce.

  • To serve:

  • 1.

    Make a bed for the fish with the samphire/spinach mix. Place the fish on top, arrange the blanched samphire around the fish, pour in the broth and serve.

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Andrew Graham

Riesling, Pinot Gris and Pinot Noir are the best wines to pair with Wild salmon with king prawn and samphire mousse.


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