Slow Cooked Salmon Confit, Served with Pumpkin in Textures

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Slow Cooked Salmon Confit, Served with Pumpkin in Textures

by Stephan Zoisl

The slow-cooked confit melts in your mouth and highlights the exquisite flavour of salmon! If you think that serving the confit with pumpkin might make the dish boring, think again – this recipe uses the humble pumpkin in not one, but five different ways!

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 30 mins Ready in : 50 mins Serves : 2-4 Servings


  • 600g Salmon Trout
  • 60g Red Onion
  • 20g Parsley
  • 20g Chives
  • 100g Sour Cream
  • 50ml Olive Oil
  • 50ml Extra Virgin Olive Oil
  • 30g Butter
  • 600g Pumpkin
  • 10g Sugar
  • Spices
    • 10ml Pumpkin Seed Oil
    • 0.5 punnet Purple Shiso
    • 15g Pumpkin Seeds
    • Salt & Pepper


  1. Trim trout, remove skin and bones, cook in small amount of olive oil at 55C till cooked. Flake the trout and marinate.
  2. Prepare pumpkin puree and pickled pumpkin.
  3. Place trout confit (80g) onto the plate, make dots of pumpkin puree.
  4. Garnish with pickled pumpkin (ribbon & cubes)
  5. Finish with purple shiso, pumpkin seeds and pumpkin seed oil.


  • 4 x Squeezy bottles for puree.
  • 2 x Fine nozzle squeeze bottle for oil.
  • 2 x Rings (stainless still) for trout confit.
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