400g salmon fillet
15g black pepper
zest and juice of 1 lemon
5g garlic, sliced
2 watermelon radishes
1g wasabi paste
50ml sour cream
two thin slices of white bread
20ml olive oil
dill and daikon cress for garnish
pickling liquor for cucumber
1/2tsp mustard seeds
1/4tsp turmeric[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]
Pickling the cucumber takes two days, but will keep for weeks. Thinly slice the cucumber and cure in 1tbsp of salt for 2 hours, then rinse with water. Mix the pickling liquor, then immerse the slices to pickle in an airtight container for two days.
Portion the salmon with the skin on into four pieces. Mix the salt, sugar and pepper and rub onto the salmon. Leave to cure for 20 minutes then rinse with water.
Put the salmon pieces in a vacuum bag with the dill, lemon zest, garlic, peeled shallots, and olive oil. Seal the bag and cook for 20 minutes in a warm water bath at 36˚C, then remove and cool in iced water. Take off and fry the skin until crispy.
Slice the shallots and radishes into rings.
Mix the sour cream with the wasabi and lemon juice to taste.
Make the bread ‘sand’ by spreading the slices with butter, seasoning with salt and pepper, then baking in the oven at 180˚C until golden brown. Leave to cool, then blitz into crumbs.
When ready, coat the base of the salmon with sand and arrange in the middle of the plate. Make four cylinders with slices of pickled cucumber and fill with wasabi cream. Put dots of the wasabi cream on the salmon, and garnish with the radish and shallot rings, pickled cucumber, crispy skin, dill and daikon cress.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]