A delicious starter from Lorraine Keane on The Restaurant.
- 2 sides fresh organic salmon (skinned and pin boned)
- ½ cantaloupe melon (seeded and scooped into balls)
- ½ cucumber (seeded and sliced into small batons)
- baby red chard leaves for garnish
- for the cure:
- 80 g maldon sea salt
- 200 g granulated sugar
- 80 ml freshly squeezed lemon juice
- 80 ml freshly squeezed limejuice
- 80 ml freshly squeezed orange juice
- 80 ml vodka
- 200 g fresh dill, finely chopped
- for avocado purée
- 2 fully ripe avocados
- 12 ml limejuice
- salt and freshly ground white pepper
- First make the cure, mix the salt, sugar, lemon, lime and orange juice in a bowl. Stir in the vodka and half the chopped dill and set aside.
- Roll out two large sheets of cling film on a work surface and place the two salmon sides on top, skin side down. Spread the cure mixture evenly on top of the salmon flesh and wrap the fish in the cling film. Place in fridge for at least 24 hours to cure.
- When the salmon is cured, remove from the cling film and rinse carefully under cold water to remove the curing mixture, and then pat the fish dry with some kitchen towel. Roll out four long sheets of cling film (about twice the length of the salmon) on a clean work surface making sure that the edges overlap each other.
- Sprinkle the rest of the chopped dill on the cling film and place both sides of salmon on top of the dill skin side down – you might need more dill to ensure the entire fish is coated.
- Roll the salmon sides in the cling film, one will sit on top of the other lengthwise and form a ‘round’ fish. Gather both ends of the cling film at the edges and roll tightly so that the fish forms a large sausage shape. Place in the fridge to chill for at least another 12 hours.
- To make the purée, split the avocados in half using a sharp knife. Discard the seed and scoop out all the flesh and place in food processor. Add the limejuice and season with salt and pepper. Blend until smooth and pass the purée through a fine strainer for an even smoother consistency.
- To serve, cut the salmon into thin slices and remove the cling film. Place one slice, just off centre on the plate. Place three dollops of avocado purée on the side and put one melon ball on top of each. Place a couple of shards of cucumber in between and lastly garnish each melon ball with some more purée and a baby red chard leaf. Sprinkle the plates with a little sea salt and serve immediately.
More by Lorraine Keane:
- Sole on the Bone with Basil Mash and Shrimp Dressing
- Loin of lamb with Parsley Crust, Butternut Squash and Pancetta
- Crispy Goats Cheese with Aubergine Salsa and Candied Walnuts