Salmon kilaw

PT40M

PT3H

First published in 2022
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Ingredients

Metric

Imperial

Pesto

Salmon

Avocado salad

To finish

  • red amaranth cress
1

Begin by making the pesto. Blanch the coriander for 30 seconds in boiling water then refresh in iced water. Squeeze out as much liquid as possible then roughly chop. Place the rest of the ingredients into a blender and blitz until smooth, then add the coriander in 3 stages to ensure a smooth and even blending. Season to taste with salt and pepper then place in the fridge and leave to infuse for at least 3 hours

2

After 3 hours, prepare the salmon. Mix the diced fish with the other ingredients and season with a pinch of white pepper. Leave to cure for 2-3 minutes whilst you make the avocado

3

Cut the avocados into eighths, season and mix with the rest of the ingredients in a pestle and mortar. Crush into a chunky paste

4

To plate, spoon the avocado into a metal ring and top with the salmon. Transfer the pesto to a piping bag and pipe dots around the edge (or you can simply spoon some around the edge). Finish with red amaranth cress

  • red amaranth cress
First published in 2022
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