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Rose cured salmon with foie gras cream

Courtesy of CARLO SCOTTO,
 Owner and Head Chef, Xier | XR in London
Rose cured salmon with foie gras cream


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.


Place the salmon in the centre of the plate. Season with salt and Chinese pepper, then place the rhubarb jelly on top. Grate over a sprinkling of lime zest, then place some coriander cress and blue borage flower on top of that. Add a small 10g disc of Bramley apple next. Roll and coat the foie gras cream in beetroot powder, then place atop the rest of the ingredients, and serve.

Serves: 10

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