Vanilla and sugar-cured salmon salad

TO DRINK: A slightly sweet rosé with a crisp finish matches the vanilla

Vanilla and sugar-cured salmon salad

Serves: 4
Cooking Time: 1 hr 45 mins

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.

 

 

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