Chef recommends…Gin-cured salmon and asparagus salad

The chef at Pintura combines two of Britain’s favourite summer ingredients with our own limited edition gin.

Ingredients:

500g salmon fillet,
1 bunch asparagus,
30ml Gin,
50g rock salt,
50g demerara sugar,
1 lemon,
1 grapefruit,
fresh sorrel,
1 banana
shallot,
30ml olive oil,
salt and pepper,
5 juniper berries

Step 1: Skin and pin bone salmon, then place in tray. Mix salt, sugar, juniper and lemon/grapefruit. Use fresh salmon from a reputable supplier. We use Myers in Leeds Market.

Step 2: Bring a saucepan to boil with salted water. Peel ½ asparagus and blanch peeled asparagus for 1 minute, refresh into ice water. Shave remaining asparagus into bowl. Finely slice shallot rings and segment grapefruit. Add to bowl. Add blanched asparagus to bowl and also sorrel.

Step 3:Squeeze remaining juice from lemon and grapefruit. Gently whisk olive oil into the fruit juice to create a dressing. Season with salt and pepper

Step 4: Rinse curing mix from salmon. Place on chopping board and slice thinly.

Step 5: Lightly dress the salad mix. Arrange salmon attractively on plate. Top with lightly dressed asparagus salad.

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