Cured Salmon with Seasonal Pickles
SERVING 4 PREP TIME 2 HOURS ( 2 DAYS FOR THE SALMON)
INGREDIENTS 200 ml distilled vinegar 200 grams sugar 100 ml water pinch of salt
Bring all ingredients to a boil and stir to dissolve. Once dissolved, transfer to a clean pan or cambro and cool down. Use as needed.
INGREDIENTS The choice is up to the creator, attempt to combine textures to create a balance to bite.
Slice vegetables thinly to ensure a quick pickle. Place in a bowl. Pour pickling liquid until covered. Place into a chiller to marinate for a couple of hours or overnight.
INGREDIENTS 100 ml pickle juice 3 grams agar- agar
Remove pickled vegetables from the chiller and strain pickle juice. Place the pickle juice into a small pot and blend in agar-agar until fully dissolved. Bring liquid to 85°C and transfer to a container. Chill until solid. Once solid, blend with a hand blender until smooth. Transfer to a piping bag or squeeze bottle and reserve for plating.
INGREDIENTS 300 grams fresh salmon 100 grams sugar 50 grams salt 2 pieces juniper berries Crush juniper berries with the back of a knife and combine with the sugar and salt. Cover salmon with this mixture and place onto a clean tray. Allow to cure for two days. Flip salmon every eight hours to ensure a balanced curing process. Before serving, clean salmon in ice water. Slice to ½-inch thick.
Place salmon in the center of the plate. Place pickled vegetables around it. Pipe the pickle fluid gel. Serve cold.