TO DRINK: A slightly sweet rosé with a crisp finish matches the vanilla
Vanilla and sugar-cured salmon salad
Ingredients
- 100g Norwegian salmon
- 100g fresh fennel leaves, chopped
- 250g brown sugar
- 2 vanilla pods, split, seeds removed
- 100g salt
- 5ml (1 tsp) ground black pepper
- DRESSING
- juice of 2 oranges
- 60ml (¼ cup) olive oil
- sea salt and freshly ground black pepper, to taste
- TO SERVE
- 150g baby lettuce leaves
- 1 red and yellow pepper, thinly sliced
- 1 carrot, julienned
- ½ avocado, sliced
- 30ml (2 tbsp) capers
Instructions
1
To cure the salmon, remove the skin and pat dry. Scatter fennel leaves over.
2
Combine the sugar, vanilla seeds and salt. Lay out a clean tea towel and scatter with a thick layer of vanilla sugar, place the salmon and fennel on top, cover up with the cloth and chill for 1½ hours.
3
Gently remove the salt and sugar mix from the salmon and chill for a further hour. Slice thinly and chill until needed.
4
For the dressing, combine the orange juice, olive oil and seasoning. Set aside.
5
To serve, arrange lettuce, peppers and carrots, avocado and capers on a serving platter. Top with salmon slices and drizzle with dressing.
