Lime Cured Salmon, Avocado and Coriander Puree, Gin, Tonic and Lime Sorbet

Lime Cured Salmon, Avocado and Coriander Puree, Gin, Tonic and Lime Sorbet
  • Serves 14
  • 48 hours
  • Easy

Ingredients:

Curing the salmon
  • 1 kilo(s) Salmon
  • 4 piece(s) Lime zest
  • 60 gram(s) Sugar
  • 40 gram(s) Salt
  • 1 bunch(s) Dill (chopped)
To make the gin, tonic and lime sorbet
  • 250 milliliter(s) Lime juice
  • 350 milliliter(s) Sugar
  • 350 milliliter(s) Tonic water
  • 1 tablespoon(s) Dill
  • 2 dash(s) Gin (to taste)
To make the avocado and coriander puree
  • 2 piece(s) Avocados
  • 20 milliliter(s) Lime juice (to taste)
  • 200 milliliter(s) Greek yoghurt
  • 1 tablespoon(s) Coriander
  • 1 pinch(s) Salt and Pepper (to taste)

Method:

Curing the salmon
  1. 1. Zest the lemon and limes, and chop the dill. Mix with the salt and sugar. Score along the skin side of the fish to allow access to the flesh below. Place the mixture around the fish and Clingfilm. Refrigerate for 24 hours, turning half way through. Rinse off in cold water, remove the skin and slice finely.
To make the gin, tonic and lime sorbet
  1. 2. Juice the limes, mix with the tonic, sugar, gin and dill. Blend and pass through a chinoix. Freeze for 24 hours in pacojet container.
To make the avocado and coriander puree
  1. 3. Place the avocados, yoghurt, coriander and lime juice into a blender and blend until smooth. Season and adjust acidity. Store in a piping bag.


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