Citrus Cured Organic Salmon with Avocado Purée and Sevruga Caviar
Ingredients
For the salmon and cure
• 300g piece of organic salmon, skinned and boned
• 80g course salt
• 120g granulated sugar
• 6g juniper berries, chopped
• 6g white peppercorns, crushed
• ½ bunch fresh dill, coarsely chopped
• 1 pink grapefruit
• 1 orange (this includes some for garnish)
For the garnish
• The reserved citrus segments
• 25ml water
• ½ an avocado
• 1 tsp lemon juice
• Salt and white pepper
• Small tin of Sevruga or Avruga caviar
• A selection of herbs from chervil, dill and chives
Method
For the cured salmon
1. Peel the skin and pith away from the flesh of the oranges and grapefruits then cut 4 segments from each and reserve for garnish.
2. Slice the rest of the fruit thinly and reserve it.
3. Combine the salt, sugar, spices and dill.
4. Lay a large sheet of cling film over a tray. Lay half the fruit slices on top of the cling film to approximate the shape of your salmon. Spread half the salt mixture over the fruit and follow with the salmon.
5. Top the salmon with the remaining salt followed by the rest of the citrus fruits.
6. Finally, wrap the salmon in cling film and leave in the fridge for 18-24 hours. When the salmon is firm and the texture even, then it is ready.
7. Rinse the salmon in cold water, discard the marinade, dry the fish and wrap in fresh cling film. Chill for a further 4-6 hours before serving.
For the garnish
1. Peel the avocado and cut into rough pieces. Season with salt, pepper and lemon juice.
2. Place the avocado in the bowl of a liquidiser and add the water on a high speed to give a smooth purée.
3. Cut the reserved citrus segments into triangular sections and reserve.
4. Pick small sprigs from the chervil and dill. Cut the chives into ling sections.
To finish
1. Cut the salmon into about 1” thick cubes.
2. Smear avocado purée across plate.
3. Place salmon on purée.
4. Arrange the citrus fruits, caviar and herbs attractively over salmon and serve.
For the Garnish:
1. Slice the carrots thinly and place in a pan in a shallow layer. Add enough water to barely cover, add the butter, a pinch of salt and sugar.
2. Place over a high heat covered with a lid and boil for 3-4 minutes before removing the lid. Continue boiling, shaking the pan occasionally. The liquid will reduce down to a shiny glaze for the carrots at which point you should remove the pan from the heat and add the parsley.
To finish and serve:
1. Spoon a little parsley purée
2. onto each plate and top with a piece of ox cheek or 2. Arrange the carrots alongside and serve the sauce and potato puree at the table.
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