Name: Grapefruit and Spice-cured Salmon Salad with Fresh Whey
Yield: Serves 4
Ingredients: 1 slice cooked neck salmon fillet; 90 grams caster sugar; 10 grams coriander seeds, toasted and lightly crushed; dill tops; extra virgin olive oil; 18 grams microplaned pink grapefruit zest (approx. 1 grapefruit); 500 grams kefir or any all-natural, unsweetened yoghurt; usukuchi soy sauce; 4 teaspoons whey jelly; cure mixture (from above); 800 grams salmon fillet (skinless and pin-boned); 6 fennel seeds, toasted; 135 grams table salt; 2 tatsoi leaves; freshly milled black pepper; 3 pea shoot tops; 5 thin radish slices; 15 grams fennel seeds, toasted and lightly crushed; table salt; 3 baby radish leaves; 6 grams powdered gelatine; 6 coriander seeds, toasted; 2 slices cooked belly salmon fillet

Preparation info

Serves
4

Difficulty
Medium

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

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