Whisky Cured Salmon

with pickled rhubarb & fennel, coffee & linseed wafer, orange labne & a poached egg

Whisky Cured Salmon

with pickled rhubarb & fennel, coffee & linseed wafer, orange labne & a poached egg
Method

Linseed Wafers Combine sugar and water until dissolved then add coffee and linseeds. Spread onto a lined tray and dry out in the oven at 120°c until crisp. Once cooled, break up into medium sized pieces.

Rhubarb & Fennel Pickle Combine vinegar, sugar, salt, spices, lemon and ginger in a small saucepan and bring to the boil. While this is happening finely shave the fennel and cut the rhubarb into 5cm pieces. Once the liquid comes to the boil pour over the rhubarb and fennel. Set aside in a plastic container.

Cured Salmon In a medium sized bowl, mix everything together except the salmon. Using a large tray sprinkle half the curing mix on the bottom, lay the salmon on top, then cover the salmon with leftover curing mix. Leave in the fridge for a minimum of 24 hours. The next day, brush off the curing mix and using a very sharp knife thinly slice the salmon away from the skin.

Orange Labne Combine zest and juice and fold into the labne.

To Serve Using a spoon, swoosh the labne onto one side of the plate. Lay the salmon slices (80-90g per person) on top of the labne. Mix up a salad with rhubarb, fennel and soft herbs. Season with cracked pepper. Place the salad on top of the salmon, just off centre so you can see the salmon and labne. Sprinkle a few pomegranate seeds along the salad and place a few pieces of the linseed wafer on top. Serve with a soft poached egg and lemon wedge.

Chefs Tip For this dish I like to use Ethiopian coffee from Small Batch because of the berry and honey tones, which work really well with the salmon.
You will need to plan ahead with this dish.

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