Salmon, Radish, Cucumbers, and Garlic Buttermilk

Recipe

Salmon, Radish, Cucumbers, and Garlic Buttermilk

Total Time: 12 Hours 30 Minutes | Active Time: 45 Minutes | Serves 8

Salmon
Ingredients:

• 2 side Salmon
• 1000g Rock salt
• 1000g Sugar
• 2 tsp Juniper berries
• 2 tsp Coriander seeds
• 2 tsp Fennel seed
• 2 Lemon zest

Directions:

1. Skin the salmon, pin bone and remove any blood lines, and trim the belly (save for another use).
2. Smash the juniper, fennel and coriander seeds.
3. Mix the dry ingredients together and cover the salmon with the mix for 12 hours (turn over every 3 hours).
4. When it’s ready rinse under cold water, pat dry, and finely slice.
5. Warm Buttermilk

Ingredients:

• 1000ml Buttermilk
• 2g Xanthum Gum
• 200g Butter
• 12g Maldon Sea Salt
• 12g Garlic
• 60ml of Lemon Juice

Directions:

1. Mix all of the ingredients together.

Cucumber
Ingredients:

• Juice of 2 cucumbers
• Salt to season
• 2 cucumber (peeled, use trim, and juice)

Directions:

1. Compress cucumbers, leave for 1 hour then dice.
2. Mix all of the ingredients together.
3. Warm slowly in a pan and when it starts to thicken, use a hand blender to emulsify.

Radish

Ingredients:

• 2 Green Radish
• 2 Black radish
• 2 Mouli

Directions:

1. Finely slice the radishes, season, add pickling liquor, and compress for 30 mins.

To Finish:
Ingredients:

• Garlic oil
• Chive flowers
• Borage
• Charred onion powder

Directions:

1. Arrange on the plate the slices of salmon lightly brushing with rapeseed oil.
2. Arrange the radishes & cucumber as you like in a natural way.
3. Spoon on the warm buttermilk.
4. Finish with flowers & garlic oil.
    

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