For the Rose Cured Salmon
4 Salmon fillets
1kg Rose petals
250ml Rosewater
500g Sugar
500g Salt
For the Foie Gras Cream
750g Foie gras 1 lobe
15g Salt
1.5g Pink Salt
12g Sugar
250g Double cream
50g Armagnac
8.5g Gelatine leaves
For the rhubarb jelly
500g Rhubarb
250g Honey
2g Salt
3 x Gelatine leaves
For the Rose Cured Salmon
In a food processor or blender, combine the rose petals, rosewater, sugar and salt. Pour the mixture over the salmon in an airtight container, then place in the fridge to marinate for 6-8 hours.
For the Foie Gras Cream
Place the gelatine in a saucepan over low heat, then pour in 150g of double cream. Melt gently until combined then set aside.
Slice the foie gras evenly – each piece should be 20g in weight. Then, place in a vacuum bag and cook in a water bath at 54 degrees for 10 minutes.
Next, in a blender, combine the gelatine cream mixture, the foie gras, and the rest of the ingredients. After you’ve blended it, pass through a sieve, then spoon the mixture into even portions like quenelles of 25g on a tray and place in the fridge to set.
For the Rhubarb Jelly
Melt all of the ingredients over medium heat until thoroughly combined. Pour into rectangular shaped moulds (each portion should be around 10g) and leave in the fridge to set.
