Salmon tartare with pumpkin seed emulsion and lemonade

Tamara West

Clooney restaurant's executive chef Des Harris shows us how to apply some of his culinary magic into food to serve with drinks. To see more recipes and expert tips for entertaining, read his article Set to impress.

Jelly

3	Gelatine leaves
1 bottle	Lemonade, San Pellegrino lemonata, small bottle

Pumpkin seed emulsion

¼ cup	Pumpkin seeds (Main)
3	Egg yolks, size 6
1 Tbsp	White vinegar, good quality
1 tsp	Dijon mustard
2 Tbsp	Oil, pumpkin seed
½	Lemons, juiced
¼ cup	Olive oil, pure
¼ cup	Sunflower oil
1 serving	Water, warm, to thin

Salmon

200 g	Water
16 g	Salt
10 g	Sugar
1	Lemon, zested
1 pinch	Fennel seeds
400 g	Boneless salmon fillets, fresh (Main)
1 Tbsp	Chives, snipped
1 serving	Chervil, to garnish
2	Lemons, sweet, segmented and sliced
1 Tbsp	Pumpkin seeds, sliced
1 serving	Lemon-infused olive oil, to serve

Directions

Jelly

1. Bloom (soak in water until soft) the gelatine and squeeze out the excess moisture. Add to the lemonata and gently warm over a low heat until the gelatine dissolves.
2. Strain into a container (lined with plastic wrap to make it easy to remove) and refrigerate for a couple of hours until set. Once set you can turn out your jelly and dice into cubes.

Pumpkin seed emulsion

1. Blitz the pumpkin seeds in a small food processor briefly to a powder.
2. Gently toast in a pan over a lowmedium heat, then blitz together with the egg yolks, vinegar, mustard, pumpkin seed oil and lemon juice.
3. Pour the paste into a bowl and stream in the olive and sunflower oils while whisking to form an emulsion. Have the warm water on hand to adjust the consistency if it becomes too thick.
4. Season with flaky sea salt and pass through a fine sieve to obtain a silky texture.

Salmon

1. Mix together the water, salt, sugar, lemon zest and fennel seeds to form a citrus brine.
2. Trim the salmon of its skin and bloodline. Rinse then drop the salmon into the citrus brine and leave in the fridge for 1 hour.
3. Take out and rinse under cold water to remove the excess brine. Dry using paper towels.
4. Dice the salmon into uniform cubes and place into a bowl. Dress with snipped chives, a dash of olive oil and adjust the seasoning with flaky sea salt if required.
5. Spoon the tartare into serving dishes and dress with the jelly dice, lemonade segments, sliced pumpkin seeds and little dollops of the pumpkin seed emulsion.
6. Finish with a little lemon olive oil over top.