Cured salmon with pickled cucumber salad, apple gel, purslane and horseradish mousse

Ingredients

Fish & Shellfish

  • 1 side of salmon, skinned and pin-boned
  • 100g of trout roe

Store Cupboard

  • 200g of coarse sea salt
  • 50g of caster sugar
  • 200g of creamed horseradish
  • 100g of fresh horseradish
  • 100g of Dijon mustard
  • 100g of Demerara sugar
  • 1 tsp honey
  • 80g of capers
  • 50g of caster sugar

Salad & Fresh Herbs

  • 2g of coriander seeds, toasted
  • 1/2 tbsp of thyme leaves
  • 125g of chives, roughly chopped
  • 5g of dill, finely chopped

Spices & Dried Herbs

  • 2 star anise, broken into petals
  • 1 tsp mustard seeds
  • bronze fennel

Fruit & Vegetables

  • 1/2 lime, zested
  • 1/2 lemon, zested
  • 1/2 orange, zested
  • 225g of beetroot, grated
  • 1 cucumber
  • 2 green apples
  • 2 cucumbers, peeled and cut into 1cm dice
  • 2 Granny Smith apples, peeled and cut into 1cm dice and kept in lemon water
  • 2 banana shallots, brunoised
  • 500ml of apple juice, freshly squeezed
  • 20g of sea purslane

Dairy

  • 1l whipping cream

Beverages

  • 300ml of water

Oils & Vinegars

  • 200ml of white wine vinegar
  • Chardonnay vinegar to taste
  • extra virgin olive oil to taste

Speciality Ingredients

  • 7g of agar agar
  • 1 nori sheet, blitzed into a powder