Simple & easy to prepare
Cure
500g salt
500g sugar
4 lemongrass sticks
3 tbl coriander seeds
1 tbl black peppercorns
1kg salmon fillet
Blend everything together, skin & bone the salmon fillet and cover the salmon with the cure for 12 hours remembering to turn over after 6 hours. Once cured, wash off the cure in cold water and pat dry. Slice to order.
Avocado puree
4 ripe avocado
3 limes
1 tsp fructose
70ml white wine
1/2 tbl glucose
Salt
Bring the wine to the boil, add he glucose and chill it. Blend the avocado with the juice of 3 limes and some of the wine liquid. Add more if needs be. Check for balance of flavour and seasoning, you may need to add a little more fructose or salt. Store in an airtight container or a piping bag.
Citrus dressing
100ml olive oil
25ml lemon juice
1 tbl honey
Salt
Mix altogether and place in a bottle.
Garnish
Sliced fennel
Crab meat
Micro coriander
Red amaranth
Smoked herring caviar
Thinly slice the salmon and place on plate, pipe avocado puree, dress with herbs, crab and fennel. Finish with the caviar and a small amount of the citrus dressing.
@TheChefsLarder
