Grapefruit and Spice-cured Salmon Salad with Fresh Whey

Trained in his native Iceland, and with more than five years’ experience at the renowned Fat Duck Experimental Kitchen, Stefan has gained a deep understanding of sous vide cookery through research and development work. The inspiration for this combination comes from old Nordic cooking traditions where fish and meat were often preserved in acidic whey. The curing process pulls water out of the fish, giving it a denser and meatier structure. Fresh whey has a natural sweetness and acidity that