4
PORTIONS
Ingredients
- 1 large top loin of salmon, approximately 1.2kg (includes the salmon needed for the tea-smoked salmon recipe)
Curing Salt
- 300g rock salt
- 125g sugar
- 2 lemons, zest
- 2 limes, zest
- 2 oranges, zest
- 5 juniper berries
- 1 Tbsp black pepper corns, crushed
Potato Rosti
- 1 large potato
- 50g butter, diced
- 1 Tbsp vegetable oil
- salt and pepper
Per Plate
- 100g cured salmon
- 2-3 pc potato rosti
- 3-4 pc radish
- 3-4 pc red onion
- 2 ½s baby fennel
- 3 ½s baby carrot
- 3-4 pc dill
- 3-4 pc chervil
- 2 pc flowers
- 2 pc snow pea cress
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp salmon caviar
Method
Run your hand over the salmon flesh to check for bones. Remove the blood line using a sharp knife.
Combine all curing salt ingredients. Place half the curing salt mix onto a small tray and place the salmon fillets on top. Cover with the remaining curing salt and place another tray and weight on top. Cure for 8 hours. Wash off the curing salt by dipping salmon in a bowl of cold water, pat dry.
To make rosti, slice the potatoes on a vegetable slicer very finely. Then, using a knife, cut into juliennes. Season the potato with salt to draw the water out. Squeeze all the water from the julienned potato.
Heat a large frying pan and add the oil. Make one large rosti so you can cut it into 4 portions. Place the potato into the pan and push down with the back of a spoon so the potato begins to stick together. Add the butter and keep frying until you can see the potato begin to take colour underneath. Using a fish slice, carefully turn the rosti over and cook the other side. Lower the heat so as not to burn. The rosti will need approximately 5 minutes each side. When the rosti is golden and cooked through, remove from the pan and allow to cool off on a cooling rack for a few minutes before cutting (this will keep it crispy). Cut the rosti into 8 pieces (2per portion).
