Tom Clarke’s Citrus Cured Salmon – L’Ortolan

Tom Clarke is Head Chef at L’Ortolan Restaurant in Shinfield, Berkshire 

Citrus Cured Confit Salmon, Orange, Grapefruit and Avocado

Confit Salmon:

  • 500g Salmon
  • 250g Salt
  • 250g Sugar
  • 1 Lemon
  • 1 Lime
  • 1 Grapefruit


  1. Cut whole the lemon, lime and grapefruit into small pieces and blend.
  2. Add the salt and sugar and blend together.
  3. Smear the mix onto the salmon pieces and cure for one and a half hours then rinse off.

Orange Oil

  • 250g Pomace oil
  • 5 Oranges – use the peel only
  • 1 Star anise
  • 1 Sprig of thyme
  • 1 Clove of garlic
  • 1 Bay leaf


  1. Combine all ingredients in a saucepan. Cover and cook at 60 °C for 4 – 6 hours, in a saucepan or in the oven

Herb Oil

  • 1 Bunch of tarragon
  • 1 Bunch of parsley
  • 1 Bunch coriander
  • 500ml Pomace oil
  • Salt to taste


  1. Blanch the tarragon, parsley and coriander in boiling water for 3 minutes then quickly refresh in iced water
  2. When the herbs are cold, drain and squeeze out all of the excess water from herbs
  3. Blend the herbs for 2-3 minutes with oil. Add salt to taste
  4. Drain the herb oil through muslin cloth

Avocado Purée

  • 6 Avocados
  • 2 tbsp Crème fraiche
  • 3 Lime juice
  • 3 Lime zest
  • Pinch cayenne pepper
  • Salt to taste


  1. Half and stone the avocados and scoop the flesh out with a spoon
  2. Place the flesh into a blender with crème fraiche, lime juice and lime zest and blend
  3. Season with salt and cayenne pepper

Lemon Purée

  • 24 lemons peel
  • 1kg Stock syrup (500g sugar / 500g water)
  • 1 tsp Saffron
  • 200g Pomace oil


  1. Remove the zest from the lemons leaving some of the white inner pith in place
  2. Place in cold water and bring to the boil, then in fresh cold water, repeat this process until the skin has lost its bitterness (4-6 times)
  3. Blend the lemons with stock syrup until smooth
  4. Add pomace oil
  5. Pass through a sieve

Pickled Fennel

  • 250g White wine
  • 250g White wine vinegar
  • 400g Water
  • 300g Sugar
  • 100g Salt
  • 2 Fennel (thinly sliced)


  1. Place white wine, white wine vinegar, water, salt and sugar in a pan and bring to the boil while whisking from time to time to ensure the sugar dissolves
  2. Thinly slice the fennel with a sharp knife or mandolin
  3. Pour over the hot liquid, cover with cling film and refrigerate until cool


  • Orange segments
  • Grapefruit segments
  • Avruga caviar
  • Flowers
  • Red-veined sorrel
  • Lime finger

To Serve:

  1. Place the picked fennel in the bottom of your bowl then place the cured salmon on top
  2. Pipe the avocado puree and lemon puree in small rounds on the top of the salmon and add a few pieces of the orange and grapefruit segments along with some Avruga caviar and edible flowers and sorrel
  3. Finish the dish with orange and herb oil


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