Vodka cured atlantic salmon, avocado, ponzu sauce, pickled kohlrabi, radish, dill emulsion recipe. This is a stunning dish and it would create a big impact at a Christmas dinner party. Avocado purée rounds off the vodka cured salmon. Curing takes 36 hours but don’t be put off as
hands-on preparation is quick.
– 500g salmon fillet
– 1 lemon
– 25g dill
– 50g sugar
– 50g coarse salt
– 1 shoot of vodka
– 2 avocado
– 10ml lime juice
– 10g salt
– 1 kohlrabi
– 50ml of cider vinegar
– 150ml of water
– 20g of sugar
– 5g of salt
– 60g of ponzu
– 25g of yuzu
– 1.1g of xanthan gum
– 100g dill
– 50g baby spinach
– 125ml olive oil
– Salt to taste
1. Combine the sugar, salt, lemon and vodka in a bowl and place the salmon on a tray.
2. Coat both sides of the salmon in the marinade, ensuring the mixture is evenly distributed.
3. Cover with cling film and leave in the fridge for 36 hours. Wash off the salmon, remove the skin & dice up.
1. Blitz the avocado with lime juice & salt until smooth. Transfer to the piping bag and refrigerate.
1. Finely slice the kohlrabi using a mandoline or meat slicer and place in iced water.
2. Place all of the remaining ingredients for the pickled kohlrabi in a small pan and bring to the boil.
3. Once boiling point is reached, take the pan off the heat and allow to cool slightly.
4. Drain the sliced kohlrabi and place in a vacuum bag with the warm pickling liquid.
5. Place the vacuum bag in a chamber sealer and vacuum on full until fully compressed.
6. Place the vacuumed kohlrabi in the fridge and allow to marinate for 1 hour.
1. Hand-blend all of the ingredients until smooth.
1. Wash, trim and blanch the herbs in the boiling water for 30 seconds.
2. Refresh herbs in the icing water then chop it roughly and mix with the olive oil.
3. Add all to the Thermomix, set 72C and blitz for 7 minutes.
4. Pass the oil through the fine sieve, then transfer to the squeeze bottle.
1. Arrange the cured salmon in the middle of the plate.
2. Pipe a couple of dots of ponzu dressing and avocado mousse on the top of the salmon. Garnish with fresh radishes cut in half, dill sprigs and some dill oil.
Igor Cikarev is the executive head chef at The Gibson Hotel. A Russian native from Riga, Igor got his start in the Latvian capital and has continued to grow his experience over the years.
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