Citrus Cured Organic Salmon with Avocado Purée and Sevruga Caviar

Adam Bennet

Adam Bennet

18th November 2011

Citrus Cured Organic Salmon with Avocado Purée and Sevruga Caviar

A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Citrus Cured Organic Salmon with Avocado Purée and Sevruga Caviar recipe.


  • For the salmon and cure
  • • 300g piece of organic salmon, skinned and boned
  • • 80g course salt
  • • 120g granulated sugar
  • • 6g juniper berries, chopped
  • • 6g white peppercorns, crushed
  • • ½ bunch fresh dill, coarsely chopped
  • • 1 pink grapefruit
  • • 1 orange (this includes some for garnish)
  • For the garnish
  • • The reserved citrus segments
  • • 25ml water
  • • ½ an avocado
  • • 1 tsp lemon juice
  • • Salt and white pepper
  • • Small tin of Sevruga or Avruga caviar
  • • A selection of herbs from chervil, dill and chives


For the cured salmon
1. Peel the skin and pith away from the flesh of the oranges and grapefruits then cut 4 segments from each and reserve for garnish.
2. Slice the rest of the fruit thinly and reserve it.
3. Combine the salt, sugar, spices and dill.
4. Lay a large sheet of cling film over a tray. Lay half the fruit slices on top of the cling film to approximate the shape of your salmon. Spread half the salt mixture over the fruit and follow with the salmon.
5. Top the salmon with the remaining salt followed by the rest of the citrus fruits.
6. Finally, wrap the salmon in cling film and leave in the fridge for 18-24 hours. When the salmon is firm and the texture even, then it is ready.
7. Rinse the salmon in cold water, discard the marinade, dry the fish and wrap in fresh cling film. Chill for a further 4-6 hours before serving.
For the garnish
1. Peel the avocado and cut into rough pieces. Season with salt, pepper and lemon juice.
2. Place the avocado in the bowl of a liquidiser and add the water on a high speed to give a smooth purée.
3. Cut the reserved citrus segments into triangular sections and reserve.
4. Pick small sprigs from the chervil and dill. Cut the chives into ling sections.
To finish
Cut the salmon into about 1” thick cubes.
Smear avocado purée across plate.
Place salmon on purée.
Arrange the citrus fruits, caviar and herbs attractively over salmon and serve.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you