Red cabbage cured salmon

METHOD
Two days ahead: wash and dry the salmon, place skin down in a non- reactive (steel, plastic or glass) half deep tray. Mix all the dry ingredients and spread evenly on the salmon, leave to rest at room temperature for 1 hour. Wet with the red cabbage juice, cover with cling film and refrigerate. Thinly slice after 48 hours.

For the curd, place the milk in a pan and gently heat to 85C, add the lemon juice and mix well, take off the fire and leave in a warm place for 3 hours.

Strain the curdled milk in muslin cloth, add the salt and horseradish and mix well, refrigerate.

For the puree: place the redcurrant in a pan with the water, vinegar and isomalt. Season with salt and pepper, cook on low heat for 3 minutes, strain in a clean container and refrigerate.

Place the olive oil and fresh parsley in a blender and blend to puree, leave at room temperature overnight, season with salt and strain through a muslin cloth.

Before serving, heat a thick based non-stick frying pan on high, add the coconut oil and the peaches and roast quickly on all sides. Season with salt and serve.

We Recommend

Shallot and Chicken Pastilla

Grilled Shallot and Chicken Banh Mi

Shallot and Oyster Mushroom Shawarma

Rhubarb, raspberry and plum crumble

Chilli and cumin cauliflower traybake with sweetcorn hummus

Beetroot and squash ‘Huntsman Pie’

View all