Guest chef

Ben Murphy

Ben Murphy is the Head Chef at The Woodford (thewoodford-e18.com) in South Woodford, London. During his time there, the restaurant has picked up awards such as the Champagne Laurent-Perrier London Restaurant of the Year at the London Restaurant Awards.

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Smoked salmon with goats' cheese, lemon mousse and beetroot carpaccio

  • Serves 4
  • Prep 1 hr 15 mins
  • Total time 1 hr 25 mins, plus chilling
4.0/5 rating (1 votes)
Smoked salmon with goats' cheese, lemon mousse and beetroot carpaccio
Smoked salmon with goats' cheese, lemon mousse and beetroot carpaccio

step by step

  • 1Soak the gelatine in cold water for 5 minutes until softened, then lift out and squeeze out the excess water. Bring the cream to the boil in a small pan. Remove from the heat and stir in the gelatine until melted. Set aside to cool slightly.
  • 2Mash the goats' cheese in a small bowl, add the cream mixture, the finely grated zest of about ¼ of the lemon, season with freshly ground black pepper and beat together until smooth. Chill the mixture for 1 hour or until it has firmed up. Spoon onto a sheet of clingfilm and use the clingfilm to wrap it up and form into a neat, rolled log shape, about 25cm long. Chill in the fridge for at least another hour to set.
  • 3Remove strips of zest from the rest of the lemon using a vegetable peeler, then trim these into 5cm-long matchsticks. Blanch in boiling water for 5 minutes then drain and put in a small bowl or ramekin.
  • 4Slice the beetroot very thinly (a mandolin is ideal for this). Set the beetroot slices out on a board or tray and use a 3cm cutter (or a metal piping nozzle works well too) to stamp out as many discs of beetroot as possible – be prepared for this to be quite time consuming, and wear disposable gloves to avoid staining your hands. Transfer to a bowl.
  • 5Mix the vinegar, tarragon and sugar together in a small pan and bring to the boil, stirring to dissolve the sugar. Spoon 2 tablespoons over the lemon zest and pour the rest over the beetroot. Leave both to pickle for about 15 minutes, then drain. Store in the fridge, covered, until ready to plate up.
  • 6Lay the smoked salmon out on a sheet of clingfilm to form a rectangle 25cm x 14cm, arranging the salmon so that one of the long edges is neat and straight. Unwrap the goats' cheese mousse and place it along the less neat edge, then roll up the salmon around the mousse, using the clingfilm to help you. Trim off the ends to neaten, then cut into 8 x 3cm-long sections.
  • 7To plate up, arrange the pickled beetroot in a neat circle (about 8cm in diameter) in the centre of each plate (use a cook's ring as a guide if you wish). Sit 2 pieces of salmon-wrapped mousse on each plate, one horizontally, one upright. Scatter with a few slices of radish and some of the pickled lemon zest. Drizzle with a little olive oil just before serving.
  • Recipe photograph by Steve Ryan

Get ahead

Prepare up to the end of step 6 and keep chilled, up to 1 day ahead. Slice the salmon rolls while chilled, then allow all the ingredients to come to room temperature before plating up.

You will need

  • ½ sheet Dr Oetker premium grade leaf gelatine
  • 50ml double cream
  • 1 x 125g pack Abergavenny goats’ cheese
  • 1 lemon
  • 300g raw beetroot, peeled
  • 100ml white wine vinegar
  • 2 sprigs tarragon
  • 40g caster sugar
  • 100g wild smoked sockeye salmon
  • 2 radishes, very thinly sliced
  • extra-virgin olive oil, to drizzle

+ Nutritional Information