Rosé , Raspberry powder & Pink Peppercorn cured Mt Cook Alpine Salmon
Featured in the Salmon Hub at the Twizel Salmon & Wine Festival 2024. This recipe is curtesy of Bocuse d'Or Team New Zealand. You can find our more about the team here and their journey to showcasing New Zealand's Cullinary excellence on the world stage https://www.bocusedor.co.nz/
Ingredients
- x1 Mt Cook Alpine Salmon, whole fillet, deboned and skinned
- 400ml Rosé
- 5g Flaky Sea Salt
- Dusting Fresh As Freeze Dried Raspberry Powder
- 3g Pink Peppercorns
Method
- Sprinkle both sides of the salmon fillet with salt and place in a deep tray or zip lock bag. Pour in the Rosé and a dusting of Fresh As Freeze Dried Raspberry Powder to your liking.
- Cover the dish with cling film directly on top of the salmon or close the zip lock and refrigerate overnight
- Remove the curing liquid and pat dry with paper towels
- Just before you are ready to serve, season with freshly cracked pink peppercorns and a dusting of Fresh As Freeze Dried Raspberry Powder
Chef’s Tip: If you want to achieve very thin slices, you can freeze the cured salmon fillet for an hour or two then use a very sharp knife to cut to your desired thickness.
For the Rose and Pink Peppercorn cured Mt Cook Alpine Salmon, we recommend having a range of pre-prepared ingredients laid out for your guests to pick and choose how they want to build their cured salmon verrine.
Some great pairings we think could be:
- Cos lettuce, chopped
- Radish, very thinly shaved
- Beetroot, cooked, cut into small chunks
- Red rice, cooked and cooled
- Chilli, julienne
- Red onion, pickled
- Watermelon, cubed
- Pomegranate seeds
- Freeze dried raspberry
For a dressing we recommend just a simple mixture of olive oil, salt and lemon juice to highlight the beautiful flavours of the salmon.
