Citrus-Cured Mount Cook Alpine Salmon

with trout roe, potato rouille & crispy skin

Citrus-Cured Mount Cook Alpine Salmon

with trout roe, potato rouille & crispy skin
Serves 4

Remove the skin from the salmon and reserve to dry later, setting aside the fillet.


Combine all the ingredients in a blender and pulse until fragrant and colourful. Rub the cure mix over the fillet and set in the fridge for 20 minutes to cure.

Potato Rouille

Place all the ingredients except lime juice, olive oil and salt into a pot and simmer until potato is soft (approximately 20 minutes).

Blend the potato mixture whilst still hot until smooth. Add the lime juice and trickle in the olive oil whilst blending to emulsify. Season with salt to taste. Cool and place aside.

Crispy Skin

Whilst the rouille is cooking, scrape the fat off the inside of the salmon skin and place the clean skin on a tray. Cook in the oven at 160°C for 25 minutes until crispy. Remove from the oven and leave to cool.

Apple Kimchi

Cut the apple in strips and add the rest of the ingredients to taste. Use the sugar and salt to balance out the acidity of the apple.

To Serve

Heat vegetable oil in a small pot on high. When the oil is hot, deep-fry the salmon skin to puff it up (approximately 5 seconds). Place on a paper towel to cool.

Remove salmon from fridge and gently rinse off the cure mix from the fillet with cold running water. Set aside and pat dry with paper towel. Slice the salmon vertically into 1cm slices.

Place 2 slices of salmon onto a plate. Dress 1 slice with the trout roe, on the 2nd slice place the apple kimchi and dress with woodland sorrel. Place a dollop of rouille on either side of the plate next to the salmon and finish with crispy salmon skin on top.

Chef’s tip: Any salmon or ocean trout would suitable to substitute. The curing process is very versatile and can also be applied to meat prior to barbecuing.

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