Citrus cured salmon, sweet lemon, avocado purée, shellfish mayonnaise and crisp ginger

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 4th July 2011
North West Young Chef of the Year

Citrus cured salmon, sweet lemon, avocado purée, shellfish mayonnaise and crisp ginger

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 salmon, sweet lemon, avocado purée, shellfish mayonnaise and crisp ginger recipe. Starter cooked by Andy Sheridan from the Chester Abode during the 2011 North West Young Chef Competition final.


  • Salmon
  • Salmon – 400g
  • Salmon cure
  • Limes x 1 zest
  • Lemons x 1 zest
  • Maldon salt 100g
  • 200g chervil
  • Cure for one hour wash of under cold water.
  • Steam tray, steam on each side of the salmon 1min each side take out, cling film but just rest on top of the salmon.
  • Once cool chop chervil until very fine, lay out cling film sprinkle with chervil place salmon on top and roll salmon up so the chervil sticks to it.
  • Chill in fridge ready to slice.
  • Avocado puree
  • Avocado x 2
  • Lime juice x 1
  • Blitz together season with salt fridge.


Lobster mayo
Reduced lobster bisc mixed with mayo
Confi lemon
Blanch lemons ten times with skins on. Then slowly cook in stock syrup until soft and sweet in flavour
Ginger crisp
Peel ginger length ways to get long strips.
Slow confi in stock syrup until sweet in flavour. Deep fry at 160 until crisp
Cucumber, celery , confi lemon
Bulls blood micro herb to garnish
Dice all of the above about 2mm thick mix together with classic vinaigrette and confi lemon juice season well
Plate up

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