Salmon, caramelised cauliflower puree and peanut dressing


A delightful poached salmon recipe from Tom Kerridge.

Serves 4 


4 x 150g portions of salmon or sea trout

Cauliflower purée

1 large cauliflower (large florets sliced in half, the rest cut into 1 cm pieces for the purée)

250g butter

100ml double cream

Salt and pepper

Spiced salt 

1 tbsp Maldon salt 

1 tbsp cumin (toasted and lightly blitzed)

Spiced peanuts 

50g peeled peanuts

1g table salt

2g ground cumin

1g tsp cayenne pepper

1g tsp turmeric

1 tbsp water


20g verjuice (a highly acidic juice made by pressing unripe grapes)

1 banana shallot (finely diced)

30ml olive oil 

1 tsp finely chopped chives

1 tbsp spiced peanuts (see above)

100g dried grapes


Bake the grapes at 100°C over night, until they have halved in size.Using a filleting knife, ensure that the skin of the salmon is thoroughly descaled before removing and baking the skin between sheets of baking parchment and two baking trays for 12 minutes at 160°C until crisp.

For the cauliflower puree

Heat the butter in a heavy-based saucepan on a medium heat until it is foaming and then add the small cauliflower pieces. Sauté until golden and nicely caramelised. Add the cream and bring the mixture to the boil before blending until smooth. While the mixture is still warm, pass it through a fine mesh sieve, season and keep warm.

For the spicy nuts 

Mix all of the spices together with the salt. Add the water and mix thoroughly to form a smooth paste. Mix in the peanuts, ensuring that they are well coated with the spice paste. Place them on a non-stick baking tray and bake at 180°C for five minutes. Stir and then repeat the process another two or three times until the paste has dried onto the nuts and has a lovely golden colour, toasted taste and smokey flavour. Allow to cool and then finely chop the nut mixture.

To finish

Poach the salmon in seasoned simmering water for 10 minutes. Remove and season with the pre-made spiced salt. Mix the verjuice, finely-diced shallots, olive oil and chopped chives with the spiced peanuts. Taste and season accordingly. Sauté the sliced cauliflower florets flat side down in a hot pan with a little olive oil until caramelised. Remove and keep warm.

Place the purée on the plate with the caramelised cauliflower at one end and the salmon at the other. Scatter the dried grapes and spoon over the peanut dressing.


Fieldsports uses cookies. If you continue we assume you are happy to receive cookies. Cookie policy.