Kedgeree

METHOD

1. Mix stocks. Place into a pot. Heat and have nearby.
2. Heat heavy based pot to cook rice in (as for a risotto). Add olive oil, 50g butter, onion and garlic, pinch of salt and cook until soft.
3. Add rice, turn up heat and toast the rice.
4. Add the white wine and cook until absorbed.
5. Start adding stock, about 100ml at a time.
6. Ensure the stock is mixed in well and absorbed before adding any more.
7. When rice is cooked, remove from the heat and stir in the salmon, remaining butter, cream, chives, spring onion.
8. Taste and correct with sea salt and fresh lemon juice.

House smoked king salmon

1. Mix all ingredients except salmon together in a bowl.
2. Lay salmon in a non-reactive tray and cover with marinade. Cover. Refrigerate.
3. Cure for 6–8 hours. Wash over cure and pat dry.
4. Get smoker going, lay salmon on the racks and smoke gently until the core of the salmon is still a little under cooked (the residual heat will do the rest).
5. Remove from smoker. Cook, then break into its natural flakes.

Curry Sauce

1. Add butter to a pot and melt over a moderate heat. Add shallots and sweat with a pinch of salt until soft.
2. Add cayenne, curry powder and sweat for 2–3 minutes.
3. Add vinegar and reduce until almost gone.
4. Add wine and reduce to a syrup. Add stock reduce by half.
5. Add cream and saffron. Cook until sauce consistency.
6. Correct seasoning with salt, pepper and lemon.