Citrus-cured Salmon Recipe - Great British Chefs

> Recipes > Cured salmon

Citrus cured salmon with avocado purée and caviar

Starter
easy
4
30 minutes, plus curing and chilling time

PT30M

This is a truly beautiful dish and it would create a big impact at a dinner party. Caviar and avocado purée round off the citrus-cured salmon recipe from Luke Tipping. It also doesn't take long to prepare but use the best ingredients.

Discover more:

Share recipe

Related recipes

Related recipes

Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes

Wild salmon miang

Poached salmon with potato, leek and watercress dauphinoise

Spaghetti with sardines and Sicilian breadcrumbs

Ingredients

save recipe

recipe saved

Metric

Imperial

Citrus cured salmon

300g of salmon fillet
1 pink grapefruit
1 orange, reserve some for garnish
120g of granulated sugar
6g of juniper berries
1/2 bunch of dill, roughly chopped
coarse sea salt
6g of white peppercorns

Garnish

1/2 avocado, peeled and chopped
1 tsp lemon juice
25ml of water
1 handful of dill, roughly chopped
1 handful of chervil, roughly chopped
1 handful of chives, roughly chopped
caviar
salt
white pepper

save recipe

recipe saved

Blender

Method

save recipe

recipe saved

1

For the cured salmon, peel the skin and pith away from the flesh of the oranges and grapefruits then cut into 4 segments - reserve these for the garnish. Slice the rest of the fruit finely and reserve

1 pink grapefruit
1 orange

2

Combine the salt, granulated sugar, juniper berries, peppercorns and fresh dill in a bowl

coarse sea salt
12g of granulated sugar
6g of juniper berries
6g of white peppercorns
1/2 bunch of dill

3

Lay a large sheet of cling film over a stainless steel or glass tray. Lay half the fruit slices on top of the cling film to approximate the shape of the salmon. Spread half of the salt mixture over the fruit and top with the salmon. Top the salmon with the remaining salt, followed by the rest of the citrus fruits

4

Wrap the salmon in the cling film and leave in the fridge for 18-24 hours. Once the salmon is firm and the texture even - it is ready to use

5

Remove the cling film and marinade from the salmon and rinse the fish in cold water. Dry the fish and wrap in fresh cling film. Chill for a further 4-6 hours before serving

6

For the garnish, place the avocado in a bowl and season with salt, pepper and lemon juice. Pour into a blender and blitz on a high speed - while adding the water to make a purée

7

Cut the reserved citrus segments into triangular sections and reserve. Pick small sprigs from the chervil and dill. Cut the chives into long sections

1 handful of chervil
1 handful of chives
1 handful of dill

8

Cut the salmon into 1/2 cm thick slices and lay 2 of these slices across each plate. Season with a little salt and pepper

9

Arrange the citrus fruits, avocado purée, caviar and herbs along the length of the 2 slices and serve

Discover more:

Share recipe

Luke Tipping

Luke Tipping

Luke describes his style as ‘very natural, very seasonal and free flowing’

Comments ()

Citrus-cured salmon with avocado purée and caviar

Be the first to leave a comment on this page...

Please or register to leave a comment

Change your username in user settings to something more personal.

Order by

... ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

Reply | | Edit | Delete Report

This comment has been deleted

Report this comment

Please state your report in the space below

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

Reply | | Edit | Delete Report

This comment has been deleted

Report this comment

Please state your report in the space below

... ...

Change your username in user settings to something more personal.

Romantic starter

Recipe Collection

6 stunning cures for your salmon this Christmas

Great British Chefs

Recipe Collection

Recipe Collection

Recipe Collection

5 ways to make the most of avocados

Sous vide salmon with pickled kohlrabi, garden pesto and new potatoes

Wild salmon miang

Poached salmon with potato, leek and watercress dauphinoise

Salmon teriyaki, kale and barley salad

Salmon and rocket pasta salad

Sesame salmon with sticky coconut rice and pickled cucumber salad

Georgina Fuggle

Soy and beetroot marinated salmon with fennel pollen cream

Peppered salmon with rémoulade and pastis sauce

Pascal Aussignac

Maple-cured salmon

Pascal Aussignac

Salmon mi cuit with beetroots

Salmon, new potato and salad cream

Gravadlax of salmon with lime sorbet

Galton Blackiston

Recipe Collection

Recipe Collection

Cedar planked salmon with endive, apple and olives

Cornelius Gallagher

Gin and tonic-cured salmon

Salmon, treacle, beetroot and hazelnut

Sous vide gravlax with dill and cucumber

Agnar Sverrisson

Laphroaig whisky-cured salmon gravadlax, cucumber, tonka bean

Graham Campbell

Home-smoked salmon with pickled cucumber, crème fraîche and English wasabi gazpacho

Matthew Tomkinson

Cured salmon and wild fennel

Salmon marinated in treacle and whisky with fennel and apple salad

William Drabble

Beetroot-cured salmon, salmon pâté, root vegetable salad and thyme crackers

Devon’s black gold: Exmoor Caviar

Making the grade: a guide to caviar

Great British Chefs

What to serve with caviar

Great British Chefs

South Indian spiced beef with pink onions

Treacle-cured salmon

Black treacle-cured salmon

Recipe Collection

Beetroot and liquorice cured salmon

Gin-cured salmon with cucumber and wasabi emulsion

Cucumber and yoghurt sorbet with citrus-cured salmon, charred cucumber and pickled cucumber

Russell Bateman

Cured Salmon Recipe With Fennel, Beetroot and Dill

Spaghetti with sardines and Sicilian breadcrumbs

Seafood lasagna

Valeria Necchio

Using brines and marinades for sous vide cooking

How to peel and segment a grapefruit

How to cook salmon fillets

How to poach salmon

How to hot-smoke salmon

Home > Recipes > Cured salmon

SITES

INFORMATION

FOLLOW

SITES

© Great British Chefs 2018