Name: Cucumber and yoghurt sorbet with citrus-cured salmon, charred cucumber and pickled cucumber
Total time: 1 h 30 min
Ingredients: 1 side of fresh salmon, skinned; 500g of sugar; 250g of salt; 250g of rock salt; 1 tbsp of fennel seeds; 1 tbsp of coriander seeds; 1 tbsp of white peppercorns; 1 bunch of dill; 3 lemons, zest and juice; 2 oranges, zest and juice; 3 cucumbers, peeled and roughly chopped; 500g of Greek yoghurt; 50g of lemon juice; 75g of ProCrema; 50g of liquid glucose; 150g of water; 6g of salt; 2 cucumbers; 50g of white wine vinegar; salt; 1 cucumber; 300g of water; 200g of white wine vinegar; 100g of sugar; 3g of salt; 1 lemon, zest only; fronds of fresh dill, or micro herbs; edible flowers; rapeseed oil

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

by Russell Bateman

Ingredients

Fish & Shellfish

1 side of fresh salmon, skinned

Spices & Dried Herbs

1 tbsp of fennel seeds
1 tbsp of white peppercorns

Salad & Fresh Herbs

1 tbsp of coriander seeds
1 bunch of dill
fronds of fresh dill, or micro herbs

Dairy

500g of Greek yoghurt

Speciality Ingredients

75g of ProCrema
50g of liquid glucose
edible flowers

Beverages

150g of water
300g of water

Oils & Vinegars

50g of white wine vinegar
200g of white wine vinegar
rapeseed oil