Serves 4
Ingredients
Salmon wet cure
200g water
200g rice wine vinegar
1 lemon
3tbsp sugar
1tbsp toasted cumin
250g centre cup wild salmon fillet
70g fine table salt
Crab claws
4 crab claws
1 finger limes
50g blanched ginger, diced
Juice from half lime
Few drops of almond oil
Cucumber carpaccio
2 cucumbers
Salt
Olive oil
Dill emulsion
1kg dill
500ml pomace oil
2 egg yolks
1tbsp white wine vinegar
1tsp Dijon mustard
Juice of ½ lemon
Pepper
To serve
Herbs or herb flowers, according to season
Method
Salmon wet cure
Mix the rice wine vinegar, lemon, sugar and toasted cumin to create the wet cure. Evenly salt the wild salmon with salt and leave to cure in the fridge for 1 hour.Rinse the salt and place salmon in fresh cold water for 1 hour. Remove from water and place salmon in wet cure for 1 hour. Remove the salmon from cure, pat dry and slice into 2mm slices.
Crab claws
Heat seasoned water until it reaches 72C and poach the crab claws for 7 minutes. Leave to cool in water.When cool, crack and remove the white meat, picking finely to remove any pieces of shell. When cold, season with finger limes, almond oil, diced blanched ginger and lime juice.
Cucumber carpaccio
Peel the cucumbers and slice into 2mm thickness lengthways. Place the cucumber slices into a Sous Vide bag, overlapping slightly. Season lightly with salt and a little olive oil. Compress on full power in the vac pak machine. Leave to marinade for one hour.Make a round template with a piece of card to fit the base of the plate. With a very sharp knife, cut around the template. Remove the top sheet of plastic and turn the cucumber onto the serving plate, removing the other piece of plastic.
Dill emulsion
Pick the dill sprigs and blanch in boiling water until tender. Refresh in iced water and squeeze out in a clean tea towel until completely dry.Blend the dill with the pomace oil until smooth and pass through a fine muslin cloth.Emulsify the egg yolks and Dijon mustard with white wine vinegar. Slowly add the dill oil until emulsified and thick. Season with pepper and lemon juice.
To serve
Lightly brush the cucumber with a little rice wine vinegar. Place the crab meat down the centre of the cucumber. Place the sliced salmon on top and pipe a little dill mayonnaise on top. Garnish with herbs or herb flowers.