Yuzu-and-ginger cured salmon with wasabi leaves, pickles and crème fraÎche (GF)
SERVES 8-10 // PREP TIME 40 MINS (PLUS CURING, PICKLING)
This recipe is made for entertaining at home with no last-minute cooking required – just slice the salmon and arrange everything on the table for guests to serve themselves. Begin this recipe at least a day ahead to cure the salmon. The pickles can be made ahead of time or, for a light pickle, 30 minutes before serving.
2 tsp whole white peppercorns 2 tsp coriander seeds 150 gm fine sea salt 130 gm caster sugar 1 tbsp finely grated ginger 1 tbsp finely grated lemon rind 2 tbsp sake 1 tbsp yuzu juice 1.5 kg side of salmon fillet, trimmed skin on, pin-boned
Fresh wasabi leaves, red-veined sorrel and radish sprouts, to serve 250 ml (1 cup) crème fraîche, to serve PICKLED CUCUMBER AND RADISH 1 tbsp ginger, cut into julienne 60 ml yuzu juice 1 tbsp caster sugar 1 tsp salt flakes 200 gm baby cucumbers (Qukes), shaved lengthways 1 large watermelon radish, quartered, thinly sliced 6 heirloom radishes, halved 1 Dry-roast peppercorns and coriander seeds until fragrant (30 seconds), then crush and grind coarsely in a mortar and pestle. Transfer spice blend to a bowl then add salt, sugar, ginger, rind, sake and yuzu juice and mix well.
2 Place a 60cm-long piece of plastic wrap on a work surface and spread half of the curing mixture in the centre to the same size as the salmon. Place salmon on top, skin side down, then spread over the remaining curing mixture. Wrap salmon with curing mixture tightly in plastic wrap, place in a deep tray and refrigerate, turning once or twice, for 24 hours.
3 Meanwhile, for pickles, combine ginger, yuzu juice, sugar and salt in a bowl and stir until dissolved. Add cucumbers and radishes and stir to combine. Cover and transfer to the fridge until serving.
4 To serve, lightly rinse curing mixture off salmon and pat dry with paper towels. Cut salmon into thin slices. To serve, arrange wasabi leaves, pickles, sorrel and sprouts over salmon. Drizzle over olive oil and a little of the pickling liquid. Serve with crème fraîche on the side.