Christmas Salmon Wreath

A beautiful centrepiece at the dinner table, this easy to prepare, no-cook Christmas salmon wreath recipe for 10 pax from Chef Emmanuel Stroobant will make light work of your festive preparation.

For Cured Salmon

INGREDIENTS

Black peppercorn 1 tbsp

Lime zest 2 tbsp

Coriander 2 tbsp

Chilli 1 tsp

Ginger 1 tsp

Rock salt 250g

Sugar 250g

Salmon fillet (skin-on) 1kg

METHOD

• Combine black peppercorn, lime zest, coriander, chilli and ginger in a mortar and pestle until you obtain a paste.

• Combine rock salt and sugar. Add into paste and mix well.

• On a stainless steel tray, place 4 tablespoons of sugar-salt paste and spread to serve as a bed for the salmon fillet.

• Place salmon skin side down on top of the ‘bed’.

• Cover fillet with the remaining sugar-salt paste.

• Cover and wrap with cling film and keep refrigerated for 10–12 hours.

• Remove from cure and wash under cold running water.

• Place salmon fillet in clean cloth, keep dry and chilled for another 10–12 hours.

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INGREDIENTS

Fennel bulb (trimmed and core removed) 1

Avocado (Peeled and deseeded) 3

Japanese cucumber (cut in ribbon) 200g

Red radish (washed & thinly sliced) 200g

Sour cream 200ml

Smoked almond 100g

Olive oil 100ml

Limes (juice extracted) 3

Herbs and cresses (for garnish)

METHOD

• When ready to serve, slice salmon thinly.

• Place fennel, avocado, cucumber and radish as a crown on a large flat plate.

• Add salmon slices, sour cream and almond.

• Drizzle with olive oil and lime juice, garnish with herbs and cresses.

View the recipe in issue 06 of our quarterly food and beverage e-magazine here.