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Slow Baked Salmon & Sparkling Oyster Cream

Preparation time
40 mins
Cooking time
1 hour

Quintessential Tasmania - salmon fresh from its pristine waters and divine Sparkling wine! Chef Nick Raitt has brought them together in his festive dish that incorporates the luxurious creaminess of oyster creme fraiche sauce, firm salty salmon ceviche and crunchy summer vegetables - perfect with Sparkling wine.



1kg fillet of salmon, bones out, skin on

20ml extra virgin olive oil 

1 tbsp sea salt and pepper

½ bunch thyme 

Ceviche cure

70g table salt&

30g caster sugar

1 orange, zested and juiced

1 cup chopped fennel pronds

Lemon dressing 

2 tbsp lemon juice

1 tbsp white wine vinegar

1 clove garlic, minced

2 sprigs thyme, bruised

1 tsp Dijon mustard 

60ml extra virgin olive oil

Oyster cream

6 fresh oysters

1 lemon, juice only

30ml Sparkling wine

20ml extra virgin olive oil

250g crème fraiche


1 bunch rhubarb, peeled

2 cucumbers

1 bunch baby radishes

1 head small fennel

1/2 bunch parsley, torn

1 bunch mint, leaves picked

1 bunch chives, cut into 4cm sticks


Salt and pepper to season

Micro parsley to garnish


1. Pre-heat oven to 100°C. 

2. Cut off and reserve the salmon ends, leaving a neat rectangle. Place fillet, skin down, on a lined baking tray, coat with oil, season with salt, pepper and chopped thyme. Cover with foil, bake for one hour. 

3. Blend together the ceviche cure, remove skin off unused fillet ends, and cover with cure in a bowl for 20 minutes.

4. For the dressing: combine all ingredients in a jar, shake well. Set aside to infuse. Remove thyme.

5. For the oyster cream: place oysters into a blender with lemon juice, Sparkling wine and olive oil, blend until smooth. Fold through the crème fraiche, season. Set aside.

6. For the salad: using a mandolin, finely slice rhubarb, cucumber, radishes and fennel. Place in ice water. Place in a bowl with torn parsley, mint and chives. Set aside. Lightly dress with dressing prior
to serving.

7. Remove salmon from ceviche cure, rinse lightly with cold water, dry and slice.   

8. Place fillet gently onto a serving platter. Serve with ceviche, salad and oyster cream. Garnish with micro parsley.

Wine Match: Josef Chromy Tasmanian Cuvee NV


Preparation time
40 mins
Cooking time
1 hour


Two Blues Sauvignon Blanc 2014
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