50ml soy sauce
½ stalk lemongrass
1 kaffir lime leaf
60g fresh ginger
5 coriander seeds
250g smoked Petuna Ocean Trout slices
150g light miso paste
cucumber ribbons and shaved radishes, to serve
200g light miso paste
fresh finely grated horseradish, to taste
finely grated lemon zest and juice, to taste
6 egg yolks
1 tablespoon Dijon mustard
50ml white wine vinegar
500ml vegetable oil
500ml olive oil
Put the yolks, mustard and vinegar into the bowl of an electric mixer and whisk until combined. With the motor running, slowly add the oils in a thin stream. Season with salt and white pepper to taste.
Keep for up to a week in the fridge.
Combine the soy sauce and 300ml water in a medium saucepan. Bash the lemongrass with a rolling pin to bruise and slit it, releasing the flavour. Bruise the lime leaf and roughly chop the ginger. Toast the coriander seeds in a dry frying pan for 1 minute. Add to the pan with the lemongrass, lime leaf and ginger. Bring to the boil, and cook for 3 minutes. Remove from the heat and leave to cool. Place the Ocean Trout slices into a glass or ceramic shallow dish. Whisk the miso paste into the cold soy mixture, and pour over the salmon. Cover and refrigerate for 24 hours.
To make the miso mayonnaise, mix the mayonnaise and miso together, and add horseradish, lemon zest and juice to taste. Season with salt. Heat a large heavy-based frying pan over high heat. Drain the Ocean Trout from the marinade, and add to the pan. Cook one side for about 20 seconds, until golden and caramelised.
Serve the salmon with, cucumber ribbons, shaved radishes and miso mayonnaise.
Recipe: Colin Fassnidge
Photography: Alan Benson