Citrus-cured salmon with avocado purée and caviar
by Luke Tipping
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Ingredients
Fish & Shellfish
300g of salmon fillet
Fruit & Vegetables
1 pink grapefruit
1 orange, reserve some for garnish
6g of juniper berries
1/2 avocado, peeled and chopped
1 tsp lemon juice
Store Cupboard
120g of granulated sugar
coarse sea salt
salt
white pepper
Salad & Fresh Herbs
1/2 bunch of dill, roughly chopped
1 handful of dill, roughly chopped
1 handful of chervil, roughly chopped
1 handful of chives, roughly chopped
Spices & Dried Herbs
6g of white peppercorns
Beverages
25ml of water
Delicatessen
caviar