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Cured Salmon Colin Mckee
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Cured Salmon Recipe With White Asparagus by Chef Colin McKee at Harvey’s Point

This Cured Salmon recipe with White Asparagus, Radish and Lovage Essence was created by Chef Colin McKee At Harvey’s Point.

For the Cured Salmon

– 650ml of water
– 100g rock salt
– 200g sugar
– 1 tbsp black peppercorns
– 5g star anise
– 3 whole cloves
– 2 juniper berries
– ½ tbsp white wine vinegar
– ½ a side of salmon
– ½ a bunch fresh coriander
– ½ a fennel bulb finely sliced

For the White Asparagus Sorbet
– 500g White asparagus peeled and hard stocky ends removed
– 400ml mineral water
– 1 tsp salt
– 1 tsp sorbet stabiliser
– 220ml simple syrup (equal parts sugar and water)

For the Shaved White Asparagus and Tips
– 6 white asparagus
– Seasoning

For the Lovage Essence:
– 1 large bunch of lovage
– 125 ml chicken stock or vegetable stock
– 1/2 Tbs fish sauce
– Juice of ½ a lemon
– Seasoning

To Serve
– 2 Red radishes thinly sliced
– Micro leaves or micro cress


For the Cured Salmon
1. Place all the ingredients in a pan, except for the salmon, coriander and fennel, and bring to the boil.
2. Remove from the heat and add the fennel and coriander, then cool. When the marinade in completely cold, pour over the salmon in a tray deep enough to keep it submerged.
3. Cure in the fridge for 18 hours.
4. Then lift the salmon out of the cure, and transfer to a drying rack.
5. Leave to dry uncovered in the fridge for 24 hours. Cut to desired shape to serve.

For the White Asparagus Sorbet
1. In a pot of boiling water, blanch the white asparagus until well cooked and very soft, then shock in Ice cold water.
2. Strain the asparagus and then place in a food blender with the mineral water, salt, sorbet stabiliser and simple syrup, blend until smooth.
3. Freeze according to your ice-cream machines instructions

For the Shaved White Asparagus and Tips
1. Bring a pot of water to the boil and season the water with a little salt.
2. From 4 of the asparagus remove the tips and cut the tips in half and using the other 2 asparagus, shave very thinly using a mandolin.
3. Blanch both the tips and shaved asparagus is the boiling water until they are tender but still have a slight bite left.
4. Cool in iced water, strain and reserve to plate up

For the Lovage Essence:
1. Pick the leaves from the bunch of lovage and wash well. Bring a small pot of water to the boil and plunge in the lovage leaves into the boiling water.
2. Immediately drain and cool the lovage in iced water. This will preserve the vibrant green colour.
3. Squeeze as much moisture as possible out of the lovage and place in a blender.
4. Add all the remaining ingredients and blend well. Season to taste and strain through a fine strainer and refrigerate until ready to serve.

To Plate
1. Place a portion of cured salmon in the centre of a nice bowl.
2. Arrange the shaved asparagus and asparagus tips around the salmon. Scoop or quenelle the white asparagus sorbet and place on top of the cured salmon.
3. Garnish with the sliced red radish and the micro leaves or micro cress.
4. Pour the lovage essence into small pouring jugs so that it can be poured at the table. Serve


Chef Colin McKeeI am the senior sous chef at Harvey’s Point four star country hotel. I’m in charge of the 2 AA rosette lakeside restaurant.

I completed my professional cookery degree in the renowned catering college in Killybegs, Co Donegal in 2006 and I have never looked back.

Working at Harvey’s Point have given me a lot of great opportunities, to travel to several Michelin starred restaurants, to gain new work experiences, develop my skills as a chef.

I now enjoy developing menus for the lakeside restaurant and other food outlets at the hotel, using top quality, locally sourced Irish produce as the base  of my cooking philosophy.

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