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Recipe: Tian of Forman’s Smoked Salmon with Orange Confit

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This week, we’re borrowing a recipe from our events venue Forman’s Fish Island! ‘Tian of Forman’s smoked salmon with orange confit’ is a dish often served during events, so why not try it at home for a lovely luxurious starter!

Tian of Forman’s Smoked Salmon with Orange Confit


Ingredients (serves four)
200g Forman’s Smoked Salmon
200g of Cured Salmon (step 1)
2 unwaxed oranges
1 unwaxed lemon
Olive oil
1 shallot
6/7 chives chopped, plus a few extra stalks
1 tablespoon of mascarpone
1 teaspoon of Keta salmon caviar
50g sugar
50g sea salt
2 teaspoons Brown sugar
Salt/pepper to flavour
1 tablespoon of water

Equipment:  4 metal rings



1. To cure the salmon, take a boneless fillet of salmon weighing 220g. Place in a dish and cover with a mixture of 50g of sea salt and 50g of sugar. Put in the fridge for at least 5-6 hours to cure (or overnight).
2. To make the orange confit, finely chop the shallot and sweat in a pan until soft with a drop of olive oil. Once soft add the pithless segments of two oranges, two teaspoons of brown sugar and a tablespoon of water and cook over a medium heat for around 15-20 minutes until a jam-like consistency is reached. Allow to cool.
3. Roughly chop the cured salmon into a tartare together with the smoked salmon and mix together with the chopped chive and a dash of olive oil. Add the zest of one lemon and one orange and a little squeeze of each (approx. 1 teaspoon of each). Season with a pinch of salt and freshly ground black pepper to taste.
4. Half fill each of the four metal ring with the salmon mix and make a small well in the centre, but allowing the salmon to remain on the base. Place a teaspoon of orange confit in the well and top with the rest of the salmon mix to approx. 3-5mm below the top of the ring. Spread the mascarpone on the top to the top of the ring and decorate the top with a spoon of Keta caviar and the long stalks of chives.

Serving suggestion: The tian of salmon can be served with some additional orange segments around the outside and a mustard and dill sauce.

If you try the recipe, let us on our Facebook page or on Twitter @FormanandField!





September 2015