Gin-cured salmon with cucumber and wasabi emulsion

Ingredients

Fish & Shellfish

  • 1 side of salmon, 1kg in weight, skinned and trimmed

Beverages

  • 100ml of gin
  • 100g of water
  • 100g of white wine

Store Cupboard

  • 50g of sugar
  • 50g of table salt, fine
  • salt
  • 2g of salt, plus extra for seasoning the charred cucumber seeds
  • 7g of wasabi paste
  • 100g of fish stock
  • 2g of salt

Salad & Fresh Herbs

  • 25g of dill, finely chopped
  • 1 bunch of dill
  • 1/2 sprig of thyme

Fruit & Vegetables

  • 25g of lemon zest, microplaned
  • 75g of cucumber
  • 75g of cucumber
  • 10g of banana shallot, sliced
  • 1g of garlic, sliced
  • lemon juice
  • 30g of shallots, sliced
  • 30g of cucumber, flesh trimmings
  • 15g of cucumber, peelings

Spices & Dried Herbs

  • 1 pinch of white peppercorns, crushed

Oils & Vinegars

  • 40g of white wine vinegar
  • 10g of olive oil

Speciality Ingredients

  • 1.5g of xanthan gum