Recipe: Ballotine of salmon with watercress and citrus fruits

By Kirstie Bedford
Subscribe to
Ballotine of Salmon with watercress and citrus fruits

Ballotine of Salmon with watercress and citrus fruits

Ballotine of Salmon with watercress and citrus fruits

A refreshing starter for hot summer days.... or make more for easy entertaining.

  • Centre cut portion of Yarra Valley Salmon, skin and bloodline removed, approx. 10cm in length
  • ½ cup combined of finely chopped dill, chervil and parsley
  • 1 orange, segmented
  • 1 lime segmented
  • 1 ruby red grapefruit, segmented
  • ½ bunch watercress, washed and picked
  • Juice from the remaining citrus fruits – when segmenting squeeze excess into a bowl
  • Olive oil (approx. double the amount of juice you have)
  • Sea salt and white pepper
  • Crème fraiche (optional)
  • 40 grams Yarra Valley Salmon Caviar

Cut the salmon portion in half down the centre bloodline to achieve 2 rectangular shaped salmon portions. Season the salmon with sea salt.

Place 1 portion with the side the skin was on facing up on a board. Place the other salmon portion on top of the first skin side down. Place the salmon on a piece of plastic wrap and roll into a tight cylinder.

Do this 1 more time and then roll in a square of tin foil. Let the salmon firm up in the refrigerator for 1 hour.

Place a saucepan of water on a medium heat and with a thermometer bring the temperature of the water to 55*C. Place the salmon ballotine in the water and cook for 5 minutes.

Remove the salmon and place in iced water, then remove and place in the refrigerator to cool, or until required.

When ready to serve, carefully remove the salmon from the foil and plastic wrap, handling carefully. Place the chopped herbs on a large plate and then roll the outside of the salmon ballotine in herbs, coating well. Cut into even slices with a very sharp knife.

Make a citrus vinaigrette by whisking in olive oil (to taste) into the citrus juice. Toss the watercress and citrus segments in the dressing and arrange on your serving ware.

Place 2 slices of salmon on the watercress and citrus segments then spoon over some Yarra Valley salmon caviar on each slice of salmon.

Serves four, or two as a light lunch, or serve as part of a mixed platter. (You can of course increase the quantities for a larger party.)

Wine suggestion: chardonnay, or pinot gris or grigio. 




  • Yarra Valley (Wine) (VIC)
  • Yarra Valley, Dandenongs and the Ranges (VIC)

Our Recommendations

To see our recommendations, ratings and reviews you must be a logged-in subscriber.

To subscribe please enter your email address in the "Subscribe Now - it's Free" box on the right and click the "Join" button, or fill in this form >

December 01st, 2012
Subscribe today - it's free
Subscribe Button

Subscribe now - for news and reviews, our newsletter (optional), to join our forums, and more.

Enter your email address and click the Subscribe button. We respect your privacy.

Log in

Enter your username...

Enter your password...

Log In Button

Forgotten your password?


Kerry's corner - your free benefits