See here a recipe for cured salmon, sous vide by Jinu Abraham.

  • Salmon fillet portion, skin off     80gm
  • Salt                                                62.5gm
  • Sugar                                             62.5gm
  • Star anise                                      2 gm
  • Corriander seeds                         4gm
  • Zest of orange                              1 ea

Mix salt, sugar, star anise, coriander seeds & zest of orange and rub to the salmon and reserve for 35 minutes.

Olive oil virgin                              1 tbsp

Cook in sous vide after adding in the olive oil, 40C for 20 minutes.

Once cooked, handle very carefully.

  • Avocado                                       1 ea
  • Lemon juice                                  1 tsp
  • Maldon salt                                  as required

Blend the avocado with lemon juice & sea salt to a mousse consistency.

  • Lemon vinaigrette                       1 tbsp
  • Roe, tobiko                                   1 tsp
  • Pickled zucchini                            3 sliced

 

Place the warm salmon on a plate, place the pickled zucchini, scoop and place the avocado mousse on the salmon. Garnish with tobiko and the lemon vinaigrette.

 

You like this recipe? Read here the fantastic interview with Jinu Abraham.