Salmon cured with Tangelo and Lemoncello, Chive Yogurt & Sourdough Crumble
- 400g salmon (pin bones removed)
- 1/2 lemon
- 1/2 tangelo
- 1 nip lemoncello
- 1T fine sea salt
- 2T Mascavado or brown sugar
- 2T ½ / ½ Vietnamese mint & mint (finely chopped)
- ½ avocado
- 4T Greek yogurt
- 1T chopped chives
- 1T avocado oil
- 150g sourdough bread crumbs
- 70g grated parmesan
- 50mls extra virgin olive oil
1 Lay salmon on a tray skin down & coat with Lemon-Z.
2 Sprinkle with salt & Mint, spread sugar over then the juice & zest of the lemon & Tangelo, lay skin up & apply pressure for 12 hours.
3 Mix the crumble ingredients & bake at 150 C, tossing occasionally, till lightly toasted.
4 Dice the avocado & season with lemon and salt
5 Mix yogurt & chives
Slice the salmon as thin as possible & arrange on 4 plates, top with some tangelo segments, avocado dice, sourdough crumb & chopped chives then a spoon of chive, finish with avocado oil.