Spiced salmon with a bean mash, avocado mousse, lime jelly, green pesto and chorizo butter

Preparation method

1. For the lime jelly, soak the gelatine in cold water to soften.

2. Combine the lime juice and 200ml/7fl oz water in a pan and bring to the boil.

3. Add the sugar and softened gelatine leaves and stir until dissolved.

4. Pour into a rectangular tray and chill in the fridge until set. Cut the jelly into small cubes.

5. For the bean mash, place the peeled and chopped potato into a pan of salted water. Bring to the boil and simmer for 7-10 minutes or until soft. Drain and set aside.

6. In the meantime, heat the olive oil in a pan and fry the shallot until soft. Add the garlic, cumin and paprika and fry for a further two minutes. Then add the kidney beans and beef stock and simmer until all the beef stock has evaporated.

7. Put the beans into a food processor and blend for 30 seconds, or until smooth. Pass the potato and the puréed beans through a potato ricer into a clean saucepan. Beat in the butter and the tomato purée and mix until well combined. Set aside and keep warm until serving.

8. Preheat oven to 180C/350F/Gas 4.

9. For the spiced salmon, combine the sea salt, turmeric and cayenne pepper in a shallow bowl. Roll the salmon fillets in the spice mixture and leave for 20 minutes.

10. Pat the salmon fillets dry with kitchen towel.

11. Heat the oil in a non stick frying pan and fry the fillets, skin side down, over a medium heat for four minutes until the salmon is cooked ¾ of the way through. Turn the fillets over and place in the oven for two minutes.

12. Remove from the oven and set aside to rest for five minutes.

13. For the mousse, blend the avocado in a food processor with a teaspoon of lime juice until you have a smooth paste.

14. Whip the double cream until very soft peaks form when the whisk is removed.

15. Fold the puréed avocado into the whipped cream, season to taste with salt and freshly ground black pepper and chill in the fridge until needed.

16. For the pesto, blend the toasted pine nuts in a food processor with the basil, coriander and olive oil until roughly chopped. Season to taste with salt and freshly ground black pepper.

17. For the chorizo butter fry the diced chorizo in a frying pan on a medium heat until well coloured. Add the diced tomato and the butter. Remove from the heat and stir. Set aside.

18. To serve, spoon the bean mixture into a chefs’ ring on the middle of the plate. Carefully remove the ring, then top with a fillet of salmon, skin side up. Place a quenelle of avocado mousse alongside, with a few cubes of lime jelly. Dot the plate with pesto and chorizo butter. Garnish with caper berries, diced chilli and lime zest.

30 mins to 1 hour preparation time

30 mins to 1 hour cooking time

Serves 4