Citrus-cured Salmon with Pickled Baby Vegetables




  • 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



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).