Ora King Salmon with Celery & Radish

Ora King Salmon with Celery & Radish

Created by Michael Fox, Head Chef Tommy Collins Group





For 6 people

  • 1 handful(s) Smoking chips
  • 600 grams Ora King Salmon, skinless
  • 200 grams Grey salt
  • 100 grams Caster sugar
  • 500 mL Olive oil
  • 300 mL Milk
  • 2 grams Agar Agar
  • 25 grams Grated Horseradish
  • 1 Juice of 1 Lemon
  • 50 mL Mirin
  • 30 mL White wine vinegar
  • 20 mL Water
  • 5 pinch(es) Szechwan pepper
  • 1 Daikon, peeled
  • 1 pinch(es) Salt
  • 2 Celery stalks, peeled
  • 50 mL Olive oil
  • 20 mL White wine vinegar
  • 1 pinch(es) Salt
  • 0.25 Cauliflower, cut into small flowerets
  • 50 grams Crème Fraiche
  • 5 grams Chive, finely chopped
  • 1 Juice of 1 Lemon
  • 1 pinch(es) Salt
  • 1 Red radish, thinly sliced
  • 1 teaspoon(s) Salmon caviar
  • 1 handful(s) Microgreens

Adjust Quantity


  1. Ora King Salmon: In a bowl, mix the salt and the sugar together and pour over the salmon, making sure all sides of the salmon are covered evenly. Refrigerate for 2 hours. Under cold running water, lightly rinse the salt and sugar off. Pat dry with a paper towel. Place the salmon on a cake rack and place into a cold oven. In a frying pan, place the wood chips and put on a high flame. Heat until chips are smoking and turning black. Put the frying pan in the oven and close the door. Smoke the salmon for 10mins. In a large saucepan add the olive oil. Heat on a low heat up to 70 degrees C. Add the salmon to the olive oil. Leave to cook for 6-7 minutes. Carefully remove from the oil and place into the fridge.
  2. Creamed Horseraish: In a small saucepan, place together the milk and agar agar and bring to the boil. Whisking constantly. Once it has come to the boil, turn down to a simmer and continue to cook for a further 10 minutes. Remove from the heat and add the horseradish, lemon juice and salt to taste. Pass through a fine strainer and set in the fridge. Once it has set, put the jelly into a food processer and blend to a smooth puree. Reserve in the fridge until required.
  3. Pickled Daikon: On a mandolin, thinly shave the daikon into ribbons. Place all other remaining ingredients in a saucepan and bring to the boil. Once the liquid has come to the boil, pour over the daikon and refrigerate.
  4. Pickled Celery: Thinly slice the celery on the angle. Place the oil, vinegar, and salt in a small saucepan and bring to the boil. Pour liquid over the celery. Place in the fridge until required.
  5. Creamed Cauliflower: Place a small pot of salty water onto the stove and bring to the boil. While this is happening, in a bowl mix together 1 tray of ice cubes and a cup of water. Once the water on the stove has come to the boil, add the cauliflower and blanch for 10 seconds. Strain the water and plunge the cauliflower into the ice water to stop it cooking. Once cold, strain the water and pat the cauliflower dry. Place in a small bowl and mix with Creme Fraiche, chives, lemon juice and salt. Place in the fridge until required.
  6. To Serve: Thinly slice the salmon and place on the plate. Garnish with some shavings of fresh radish, salmon caviar, celery, pickled daikon, creamed cauliflower, creamed horseradish, and some microgreens such as micro celery, micro purple radish, and micro shiso.