Salmon Tartare
• Mix together mix and spread over both sides of the fish
• Cure for 60 minutes, depending on the size of the fish
• Wash off and dry in a J cloth for 1 hour (helps to remove excess moisture)
• Dice into small even size pieces
Crispy Skin
• Remove skin and bloodline
• Scrap all of the excess bloodline off the Skin, Place in dehydrator @ 65’c for 3 hours (at least). Remove when the skin is dry.
• Cut into small squares and fry at 220’c until it puffs and becomes crispy
Horseradish Cream
• Juice the horseradish, combine pulp and juice
• Cover with Whipping Cream
• Infuse for 20 minutes (no more
• Pass hard through a fine hair sieve
• Leave for service
Dill Oil
• Place all ingredients in the vita mix and blend until it steams
• Hang on 2 J cloths
• Make sure that that oil separates from the pulp
Bergamot Gel
• Bring the sugar and the lemon juice to the boil
• Add the agar
• Whisk for one minute and then pour into container
• Allow to set in the fridge
• Blitz and pass