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