Burren Smoked Salmon, Gorse & Cucumber by Cava Bodega

Method

1. For the Gorse Syrup:

   In a small pot mix the sugar and water and place on the heat.
   When it starts boiling add the gorse and remove from heat.
   Let the infusion sit overnight, strain it into a sterilised jar and reserve.

2. For the Pickled Burnt Onion:

   Cut the onion in half and peel, leaving the root on.
   Burn the onion on the stove top.
   In a pot poach the burnt onion in the sugar, vinegar, and water until soft but firm.
   Let it cool down, reserve.

3. For the Cucumber Salsa:

   Slice the cucumber on the length and remove the middle soft part.
   Dice the remainder in medium-sized cubes.
   Finely dice half of the pickled burnt onion.
   Mix the cucumber and onion with the syrup, oil, and vinegar.
   Season it with salt and reserve.

4. For the Gorse Fraîche:

   Mix all the ingredients, put it into a siphon. Add 1 gas charge and shake.
   If needed add a second charge to achieve the desired consistency.

5. To plate everything:

   Arrange the Burren smoked salmon on a platter.
   Spoon the salsa generously on top and drizzle a little of the salsa dressing.
   Add the gorse fraiche only when about to be served.