New Zealand King Salmon Belly with Salmon,Cream Cheese Rolls & Apple,Saffron Rice Crisps


Serves: 4 portions 


Salmon Bellies


  • Trim the bellies into a uniform strip & remove any skin.

Spiced Smoked Salmon Coating 

  • This process requires a Dehydrator with a 2 non-stick sheet. 
  • Using a micro-plane, grate the frozen smoked salmon, on one of the non-stick dehydrator sheets & place in the dehydrator until dry & crisp (this will take 24 hrs & will drop a small amount of oil on the sheet). 
  • On the other non stick sheet grate the frozen capsicum using the micro-plane, add the whole dill sprigs, sliced chilli & place in the dehydrator until dry & crisp (this will take 24 hrs). 
  • Once all of the dehydrated ingredients are dry & crisp, crush them all together to form a spicy smoked salmon coating - some dried chilli rings can be kept for garnish.

Spiced Smoked Salmon Cheese Rolls 

  • Soften the cream cheese & place in a piping bag with a 15mm nozzle. Lay out a sheet of plastic food wrap & pipe a length of the cream cheese on the plastic sheet approximately 20mm inside the long edge & 40mm from either end. 
  • Roll the plastic wrap over the cream cheese like a sushi roll & then twist the ends so the cheese forms a tight long roll shape (like an xmas cracker). Tie the ends of the roll of with a knot & place in the freezer to firm up. 
  • When they have firmed up enough to unwrap (not completely frozen) unroll them from the plastic wrap & portion them into 8 rolls (2 per portion), then roll them in the spiced smoked salmon coating so as to completely cover the outside with the mixture - this coating process should be done just prior to serving.

Saffron Rice Crisps 

  • Cook the rice with the saffron a day in advance as per the standard method (although it helps to slightly over cook the rice). Rinse the rice off to cool & to wash excess starch, sprinkle/scatter the rice out on non-stick oven paper & place on an oven tray. 
  • Place the tray into a low warm oven to dry out over night. 
  • The next day, heat oil in a medium sized pot. Test the temperature of the oil by dropping grains of rice in, if temperature is correct rice will puff up straight away. Drain off oil and season with salt.   


To Serve


  • Set out 4 service plates & lay the salmon in the center of the plate. 
  • Brush the salmon with the apple glaze to completely coat the topside. 
  • Place a spiced smoked salmon cheese roll at the end of the salmon. 
  • Peel the apple & using a small melon baller, ball 12 balls & place 3 on each salmon strip. 
  • Continue to garnish the salmon with the saffron rice crisps, lemon segments, dried chilli rings & red mizuna. 
  • Finish the plate by adding drops of apple glaze around the salmon - serve & enjoy.



Chefs Notes:
This is a reasonably complex dish that has components which require a bit of patients & time to complete, however it is a stunning dish with complimentary flavors & textures that balance the complete dish. The simplicity of the Omega 3 rich salmon belly is highlighted with each component both in taste & in visual appeal. Definitely a formal dining entrée/small plate experience set to impress. Salmon Bellies - ask at your local fish monger they should be able to cut these for you - the salmon must be as fresh as possible.

About the Chef

New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from ...
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New Zealand King Salmon Belly with Salmon,Cream Cheese Rolls & Apple,Saffron Rice Crisps http://