TO DRINK: A slightly sweet rosé with a crisp finish matches the vanilla
Vanilla and sugar-cured salmon salad
- 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
- 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
To cure the salmon, remove the skin and pat dry. Scatter fennel leaves over.
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.
Gently remove the salt and sugar mix from the salmon and chill for a further hour. Slice thinly and chill until needed.
For the dressing, combine the orange juice, olive oil and seasoning. Set aside.
To serve, arrange lettuce, peppers and carrots, avocado and capers on a serving platter. Top with salmon slices and drizzle with dressing.