Social-Feeds-Cookbook-2016

Hendricks CuRED SalmoN
By @De3ja1
Cooking difficulty: medium – hard
45 minutes
Serves 7
“My mentoring head chef always told me never to become a café chef as it was just
bacon and eggs and I was better than that. 10 years later I scored my first head chef
position in a trendy café. He inspired me to push the boundaries and make café food
likely to be found on a fine dining menu. This was the first dish written on my menu, my
best seller, and signature dish, and now award winning. The Melbourne food scene has
allowed me to become the forward thinking chef I am today.”
Ingredients
Method
Salmon
500g A-grade salmon, trimmed and
bones removed
Cure
40ml Hendricks gin
195g sugar
135g salt
½ bunch dill
30g juniper berries
20g coriander seeds
3 orange zest and juice
3 grapefruit zest and juice
3 yuzu zest and juice
Rosti
1 kg Russet Burbank potato
½ onion
1 garlic
2 tbs olive oil
2 egg yolk
60g rice flour
1 sprig thyme
1 – 2 tbs salt and pepper
Smoked Yoghurt
200g yoghurt
5g apple wood chips and smoking gun
Salad
1 carrot
½ bunch coriander
2 apples
1 cucumber
1 small Daikon radish
1 punnet micro flowers
Dressing
50ml yuzu juice
150ml extra virgin olive oil
1 – 2 tsp mustard
1 tsp salt
Preheat oven to 170°C, then mix the
curing ingredients together in a medium
sized bowl.
Place salmon skin side down in a tray
lined with glad wrap, pour cure over,
wrap and weigh down with tins. Cure for
4 to 24 hours.
Place yoghurt in an airtight container
leaving an opening for the smokers
Mosel. Fill smoke machine with wood
chips and light, placing the nozzle in
the container until it is full of smoke.
Leave to sit for 3 to 5 minutes. Once
smoked put yoghurt in muslin cloth
and hang in your fridge for 1 hour.
Remove salmon and wipe any excess
cure from the flesh with paper towel.
Slice thinly on an angle being sure not to
slice through the skin. Once all sliced run
your knife between the skin and flesh
removing the slices.
For the rosti, peel and grate potato, onion
and garlic and mix with egg, oil, flour and
seasoning.
Pour a thin layer of the mix into an
oven tray and bake for approximately
30 minutes or until golden.
Whisk dressing ingredients together.
Julienne cucumber, apple, carrot and
daikon mix with picked coriander
and dress.
Arrange yoghurt, salmon, rosti, salad and
flowers on plate.
To assemble, smear yoghurt and arrange
rosti and salmon on the plate, add salad
and garnish with optional micro flowers.
62
63