CHRISTMAS SALMON WREATH

A beautiful centrepiece at the dinner table, this easy to prepare, no-cook Christmas salmon wreath recipe from Chef Emmanuel Stroobant will make light work of your festive preparation.

(Serves 10)

Part 1 (Cured Salmon):

INGREDIENTS

Black peppercorn 1 tbsp
Lime zest 2 tbsp
Coriander 2 tbsp
Chilli 1 tsp
Ginger 1 tsp
Rock salt 250g
Sugar 250g
Salmon fillet (skin-on) 1kg

METHOD

• Combine black peppercorn, lime zest, coriander, chilli and ginger in a mortar and pestle until you obtain a paste.
• Combine rock salt and sugar. Add into paste and mix well.
• On a stainless steel tray, place 4 tablespoons of sugar-salt paste and spread to serve as a bed for the salmon fillet.
• Place salmon skin side down on top of the ‘bed’.
• Cover fillet with the remaining sugar-salt paste.
• Cover and wrap with cling film and keep refrigerated for 10–12 hours.
• Remove from cure and wash under cold running water.
• Place salmon fillet in clean cloth, keep dry and chilled for another 10–12 hours.

Part 2:

INGREDIENTS

Fennel bulb (trimmed and core removed) 1
Avocado (Peeled and deseeded) 3
Japanese cucumber (cut in ribbon) 200g
Red radish (washed & thinly sliced) 200g
Sour cream 200ml
Smoked almond 100g
Olive oil 100ml
Limes (juice extracted) 3
Herbs and cresses (for garnish)

METHOD

• When ready to serve, slice salmon thinly.
• Place fennel, avocado, cucumber and radish as a crown on a large flat plate.
• Add salmon slices, sour cream and almond.
• Drizzle with olive oil and lime juice, garnish with herbs and cresses.

View the recipe in issue 06 of our
quarterly food and beverage e-magazine here: