Marinated Salmon with Crab and Lime Créme Fraiche



  • 400g Fresh salmon fillet
  • 25g Maldon sea salt
  • 10 Coriander seeds
  • 10 White peppercorns
  • 10g Sugar
  • Juice and grated zest of 1 lime
  • 100g Cooked and Picked crab meat
  • 20ml Crème fraiche
  • 60g Brunoise of peeled and seeded cucumber
  • 60g Brunoise of red onion
  • 60g Brunoise of peeled red capsicum
  • 60g Brunoise of blanched and seeded tomato
  • 20ml Basil oil
  • 5ml Extra virgin olive oil
  • 48 Picked chervil leaves
  • Salt
  • Freshly ground pepper


Remove the skin, bloodline and pin bones from the salmon. Mix together the sea salt, coriander seeds and peppercorns in a pestle and mortar and crush to a coarse powder. Add the sugar, lime juice and zest and mix together. Evenly spread the marinade over the salmon. Wrap the salmon in cling-film and refrigerate to marinate for 6 hours. After 6 hours wash-off the marinade from the salmon under cold water and pat dry with a clean tea towel.

In a bowl bind the crab meat with the crème fraiche. Season to taste with salt, freshly ground pepper and a squeeze of fresh lime juice.

Thinly slice the marinated salmon and using an 11cm pastry ring to create neat rounds, arrange onto chilled plates. Toss together the cucumber, red onion, capsicum and tomato with the extra virgin olive oil and lightly season with salt and freshly ground pepper. Spoon the vegetables over the entire surface of the salmon.

Divide the crab meat into 4 equal portions and form into quenelles using 2 tablespoons. Place a quenelle in the centre of the salmon. Garnish with the picked chervil and drizzle the basil oil around the salmon.