The Ledbury exclusive: Barley and Squid Ink Cracker with Smoked Turbot Roe

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Serves 2 as a canape

This cosmopolitan canape recipe comes to you from Brett Graham, head chef at The Ledbury. Brett has achieved a great deal in quite a short space of time, gaining not one but two Michelin stars for The Ledbury, plus a star at his other restaurant,The Harwood Arms. 

For the barley cracker:

Blitz all of the ingredients together then spread thinly on a tray.

Dry in oven (165°C no fan) until half dry and cut into suitable sizes then continue to dry in oven until crisp.

Store in an airtight container.

For the smoked turbot roe:

Put everything in a blender and slowly add oil. 

Transfer into a thermo mix until smooth. This may need extra water and a drop of olive oil.

Pipe smooth turbot’s roe onto barley crackers and serve


Sommelier's choice from our selection:

IGP Viognier 2010 by Domaine Mas Bahourat
Rich fruit flavours of peach, apricot and pear dominate the senses. Rich and creamy on the palate, the wine remains very balanced and textural with a clean, fresh finish. Try our Viognier with Thai dishes, chicken and curries or try with a walnut and stilton tart.

Gavi 2011 by La Battistina 
Aromatic, zesty nose with apple, lime and kiwi notes and a hint of minerality. Juicy, weighty fruit with a zippy, citric acid mouthwatering feel creating a refreshing, satisfying finish.

Sauvignon Semillion 2011 by Allegory
Enticing aromas of guava, gooseberry, fig and melon leads to a tropical palate lifted by herbs and citrus. There is great freshness and balance all the way through to the crisp finish.

Plexus white 2011 by J.Duval
Attractive pale straw with lime tinge. Lifted aromas of stone fruits and citrus. Medium bodied with texture and mouth feel. Flavours of mandarin, pear and Asian spice. Finishes with citrus, minimal acidity.


For the barley cracker:

  • 500g Pearl Barley (cooked weight from approximately 150g raw)
  • Water (from cooking the barley, warm)
  • 50g butter
  • 50g Flour
  • 7g sugar
  • 5g Maldon Sea Salt
  • Squid Ink

For the smoked turbot roe:

  • 100g Smoked Turbot’s Roe (for the smoked turbot’s roe, season liberally with salt, leave for 12 hours, wash and pat dry, then cold smoke over hay)
  • 10g English Dijon Mustard
  • ½ large clove garlic
  • 50g sourdough soaked in water and squeezed
  • 250ml grape seed oil
  • 50ml Water
  • Lemon juice to taste
  • 5g salt – not always needed so taste before adding