Citrus Cured Salmon and Potato Salad Recipe

Please note, this recipe requires the salmon to be marinated for 24 hours.

INGREDIENTS

• 1 side of salmon
• 200g of salt
• 200g of sugar
• 3 lemons, zested
• 3 limes, zested
• 3 grapefruit, zested
• olive oil

For The Salad Cream

• 2 egg yolks, hard-boiled
• 1 tbsp of sugar
• 2 tbsp of mustard
• 3 tbsp of white wine vinegar
• 150ml of double cream
• 150ml of olive oil
• 1 dash of lemon juice
• pepper
• salt

New Potatoes

• new potatoes, mini
• salt

To Serve

• capers
• bittercress
• chives, chopped
• pepper
• 20g of small shallots, pickled

METHOD

• Begin by curing the salmon. Combine the salt, sugar and citrus zests in a bowl and mix to combine.
  200g of salt
  200g of sugar
  3 lemons, zested
  3 limes, zested
  3 grapefruit, zested
  1 side of salmon
• Add the salmon and marinade to a resealable freezer bag and seal. Shake to coat the salmon with the marinade.
• Marinate in the refrigerator for 24 hours
• Wash off the cure thoroughly under cold running water and dry on jay cloth or paper towel
• Cut salmon into 1inch cubes, set aside in the fridge, cover with cling film. Set aside while you prepare the salad cream
• For the salad cream, add the egg yolks to a food processor and start blending. Mix together the remaining ingredients, then slowly add to the egg yolks in a thin, steady stream until the correct consistency has been reached (the sauce should resemble a thin mayonnaise)
• In a saucepan, submerge the potatoes in cold water. Add a good few pinches of salt and bring to the boil, continuing to cook for 6-8 minutes until tender but not falling apart or split. Strain, allow to cool, slice in half and set aside
• Arrange the flaked salmon onto plates with the new potatoes. Drizzle over some salad cream, season with pepper and garnish with chives, bittercress, rings of pickled shallots and other fresh herbs of your choice