This recipe, I have been perfecting for around six months. It is sweet, sticky and incredibly moreish.
This works brilliantly as a small plate, a starter, snack or summer evening sharer with a crisp glass of white wine.
Preparation time: 20 minutes, plus 4 hours in a dehydrator.
For the Salmon Jerky-
450g tail end salmon fillet
30ml maple syrup
70ml dark soy sauce
½ tsp dried chilli flakes
½ tsp smoked paprika
good pinch cracked black pepper
For the Accompaniments-
3 egg yolks
35 ml white wine vinegar
1 tsp of Dijon mustard
100 ml good quality olive oil
6 medium wild garlic leaves, chopped into a pulp
rock salt, for seasoning
cracked black pepper, for seasoning
squeeze of lemon juice (optional)
1 large pickled shallot
1 tsp mixed seeds or sunflower seeds
For the Salmon Jerky-
In a medium bowl, mix together the soy sauce, syrup, chilli flakes, paprika and a pinch of black pepper.
With a sharp thin knife, slice the salmon down to the skin around 5mm per slice. Do this for the full length. Then skin the fish, freeing the slices from the skin.
Making sure all the slices are separated, place them into your marinade. Set aside for 20 minutes.
After marinating, pour off any excess liquid and discard.
Lay the individual slices onto your dehydrator sheets, ensuring they do not overlap.
Set your dehydrator for 4 hours at 60°C.
For the Mayonnaise & Garnish
In a medium bowl, whisk together the egg yolks, Dijon mustard and vinegar vigorously until it is all one silk-like texture. Very gradually start adding in your olive oil, whisking all the time.
The mixture will begin to thicken, do not stop whisking until all of your olive oil is combined and the texture resembles standard mayonnaise.
Once this is achieved, add the lemon juice and fold in your wild garlic leaf pulp. Season to taste, then set aside.
Slice your shallots to create full thin rings and gently separate to create individual rings.
Heat a small frying pan and add in your seeds keep them moving until they are lightly browned and crunchy.
When your salmon is dehydrated, it should be sticky to touch and relatively brittle. Gently overlap 5 or 6 slices on a plate, add some small blobs of the wild garlic mayonnaise, garnish with the shallot rings and crunchy seeds.