Citrus, Ginger & Gin 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
  • 200ml  Gin
  • x4          Oranges
  • x4           Lemon
  • 5g           Flaky Sea Salt
  • 40g         Peeled ginger

Method

• • Place salmon in a deep container and sprinkle both sides with flaky sea salt
  • Use a microplane to zest the oranges, lemon and peeled ginger, then gently rub onto the salmn
  • Pour gin over the salmon and gently mix until salmon is well coated
  • Cover the dish with cling film directly on top of the salmon, refrigerate overnight
  • Remove the curing liquid and pat dry with paper towels

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 Citrus, Ginger and Gin cured Mt Cook Alpine Salmon, we recommend having a range of pre-pared ingredients laid out for your guest to pick and choose how they want to build their cured salmon verrine.

Some great pairings we think could be:

• • Fennel, very thinly shaved
  • Orange, segments
  • Finger limes
  • Pickled ginger
  • Cos lettuce, chopped
  • Carrot, thinly sliced or julienne
  • Nectarine or Peaches, grilled or raw

For a dressing, we recommend a simple mixture of olive oil, salt, lemon juice, wholegrain mustard and finely grated ginger to highlight the beautiful flavours of the salmon.