Octopus Salad
Serves: 4
Ingredients
- Octopus Terrine:
- 2kg octopus
- 2 carrots, chopped
- 1 onion, diced
- 1 bay leaf
- 300ml fresh orange juice
- 2 litres water
- 2tbsp chopped dill
- 2 leaves gelatine
- 1 pint reserve cooking liquor
- 1 orange zest
- 1 tbsp diced red chilli
- sea salt to taste
- Pickled cucumber:
- ½cucumber, thinly sliced
- 100ml water
- 100ml white wine vinegar
- 100g caster sugar
- Garnish:
- 1 diced red chilli
- 3 breakfast radish, finely sliced
- 1 spring onion sliced
- 2 sprigs of coriander
- lemon oil
Method
- Octopus terrine: Place the octopus, carrots, onion, bay leaf, orange juice, water and dill in a pan over a high heat. Once it comes to a boil turn to a low heat and simmer for 2-3 hours. Skim any scum that forms and discard. Once your octopus is cooked take the pan off the heat and leave to cool. Strain through a sieve, saving 1 pint of the cooking liquor. Use the back of a small knife to peel away the dark skin from the body and legs making sure you get right in between the tentacles leaving only the white meat. Divide legs keeping them whole and chop up the head and body meat.
- Soak the gelatine in cold water for 5 mins and then whisk into the cooking liquor. In a bowl mix the octopus meat with dill, chilli orange zest, sea salt and cooking liquor and roll up into a sausage with cling film. Chill in the fridge overnight.
- Pickled cucumber: Place water, white wine vinegar and sugar in a pan and bring to a simmer. Once sugar has dissolved, cool. Pour pickle over the cucumber.
- To plate: Thinly slice the terrine, remove the cling film and arrange 7 slices per plate. Mix the garnish and a drizzle of lemon oil and scatter over the top.
