Recipe dish from The Westin Dubai Mina Seyahi Beach Resort and Marina
Prep time: 30 mins
Cooking time: 1 hour
500 ml olive oil
50g fresh rosemary
1 green apple, cored and peeled
50 g flour
50g light brown sugar
20g horseradish cream
For the salmon rillette:
200 g smoked salmon, finely chopped
30g red onion, finely diced
20g capers, chopped
Zest of 1 lemon
5g coriander, finely chopped
50g mascarpone cheese
15ml olive oil
Raspberries, red currants, shiso cress and a few pieces of smoked salmon
How to cook Confit Apple, Salmon Rillette and Horseradish Crumble
1. Heat oil and rosemary in a deep saucepan until the temperature of the oil reaches 80C. Place the apple in the oil and cover with baking paper. Cook until tender, about 1 hour. Drain and place apple on kitchen paper to cool.
2. Meanwhile, prehear oven to 180C. To make the crumble, place flour, sugar, butter and horseradish cream in a food processor and pulse until combined. Transfer crumble mixture to a baking tray lined with wax paper and bake at until golden. Remove and allow to cool.
3. To make the rillette, mix all the ingredients together.
4. To serve, make a bed of the bakes crumble mixture in the centre of a plate. Place the apple on it. Spoon salmon rillette on the side and garnish.