Salmon With Southern Rock Lobster and Apple Salad, Wasabi, Brik Pastry, Salmon Pearls
By Nick Anthony
Pure South Restaurant.

Remove skin from salmon. Combine the sea salt, vodka, lime and lemon zests, dill, coriander and fennel seeds in a bowl; mix well. Place the salmon onto a tray and pack the salt mixture around the salmon. Cover and refrigerate for 12 hours.

Combine the lobster, apple, mayonnaise, wasabi and chives in a bowl; season with salt and pepper. Cover and place in fridge until required.

Cut pastry in half. Place one side on the bench, brush with clarified butter, season with salt and pepper. Place other half of pastry on top. Press tightly. Cut into 12 x 5cm squares with a large knife. Place a sheet of baking paper onto baking tray. Lay out brik pastry. Place another sheet of baking paper over the top. Sandwich both with a flat baking tray, making sure it lays flat. Bake at 180°C for 10 minutes or until golden brown.

To assemble: Wash off salt mix from salmon, and dry with a clean towel. Slice salmon cross-ways, making sure not to cut through the skin, into thin slices. Place one square of brik pastry onto each plate. Divide cured salmon. Lay sliced radish on top of salmon. Place another brik pastry square. Divide lobster salad to sit on top of next brik square.

Arrange herbs on top of lobster salad. Place last brik pastry square on top of herbs. Garnish with crème fraîche and salmon pearls.

"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"