Plum-cured Salmon, Mandarin-fennel Slaw, Green Olive Paste and Green Olive Vinaigrette
(Serves 4)
The plum-cured salmon needs to be started a day ahead.
Ingredients
Plum-cured Salmon
- 30g sugar
- 30g salt
- 15g ground freeze-dried plum powder
- 200g pin-boned salmon fillet
Mandarin-fennel Slaw
- 5 mandarins, segmented and pith removed
- 100g young fennel bulb, finely sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- salt to taste
Green Olive Paste
- 250 green olives, pitted
- 2 tablespoons extra virgin olive oil
Green Olive Vinaigrette
- 250 green olives, pitted
- 1 teaspoon sugar
- 1 teaspoon mustard powder
- 3 tablespoons Chardonnay vinegar
- 250ml grapeseed oil
Method
Plum-cured Salmon
Combine the sugar, salt and freeze-dried plum powder and rub into the salmon fillet. Wrap in plastic wrap and refrigerate overnight.
The next day, gently remove the curing mix with a paper towel and thinly slice the salmon.
Mandarin-fennel Slaw
Place the mandarin segments in a small mixing bowl. Add the fennel and gently toss with the olive oil and lemon juice.
Season with salt.
Green Olive Paste
In a blender, purée the olives with the olive oil until smooth.
Green Olive Vinaigrette
In a blender, purée the olives, sugar, mustard powder and vinegar. With the motor running, slowly pour in the grapeseed oil. Refrigerate until required.
To assemble
Place a mound of mandarin-fennel slaw on each plate. Arrange 3 or 4 slices of the salmon on each portion with a teaspoonful of green olive paste alongside and spoon the vinaigrette over. Garnish with pea shoots.
Stephen Morris’s wine recommendation
Villa Maria (Cellar Selection) Arneis 2010. Arneis is a north Italian white wine grape – a few NZ vineyards are making wine with it now. This one has a good mineral dry nose but quite a bit of fruit on the palate. Nectarine flesh and the taste of summer – but without the zesty acids of sauvignon blanc.
Hard to find – but Redbank Wines / James Viognier 2009 – from Martinborough. Very attractive and enticing. Soft apricots. Hints at the branches of the apricot tree, or the crates that Central Otago apricots came in when I was a child. A slight lush, mouth coating palate. A hint of muskiness, in a good way.