Sugar Cured Salmon With Apple, Fennel, Black Rye and Horseradish Cream
By Simon West
Port Phillip Estate
1 side of salmon
1400 grams castor sugar
800 grams rock salt
250 grams ground black pepper
1 bunch of dill, bruised
1 green apple, shredded
1 bulb of young fennel, shredded, plus the fronds
Chervil, pinch of each washed and dried thoroughly
Chives, pinch of each washed and dried thoroughly
Celery hearts, pinch of each washed and dried thoroughly
Ruby chard, pinch of each washed and dried thoroughly
Yellow frisée, pinch of each washed and dried thoroughly
¼ cup sherry vinegar
Pinch of salt
½ teaspoon Dijon-style mustard
¼ cup honey
3 tablespoons hazelnut oil
½ cup extra virgin olive oil
200 ml sour cream
1 small horseradish root, finely grated
Zest of one lemon, finely grated
Salt and pepper
1 slice of pumpernickel, crumbled
Trim salmon and remove any pin bones.
Place all castor sugar, rock salt, pepper and dill into a bowl and combine. Place half the mixture on a ceramic or plastic tray. Place salmon fleshy side down onto the mixture, and cover with remaining cure mix. Place another tray on top, and weigh down. Place the salmon in the fridge overnight.
Mix together the salad ingredients: apple, fennel, chervil, chives, celery heart, chard and frisée.
In a blender or food processor, add vinegar, salt and mustard, whirl drizzling in the honey, hazelnut oil and olive oil. Store covered in the refrigerator. Serve at room temperature.
Combine the sour cream, horseradish, lemon zest and salt and pepper in a bowl and keep aside for serving.
Remove salmon from cure and wipe off excess mixture. With a sharp salmon knife slice fish thinly and place on to required plates. Spoon the horseradish cream through the centre of the plate. Gently toss salad ingredients together with a little of the vinaigrette and place on top of the salmon, sprinkle with crumbled pumpernickel and serve
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"