Ep.4 Sachie’s Gin Cured Salmon with Beetroot

Difficulty: Medium

Servings: 4-6 people (canapé style)

Preparation Time: 35 mins (plus 1 day cure)

Cooking Time: 15 mins

1. To make the cured salmon, mix the grated beetroot, gin and salt in a bowl. Place the salmon in a zip-lock bag and add the mixture. Spread evenly and cure in the fridge for 24-48 hours, depending on the thickness of the salmon. (I cure 600g of salmon fillet for 24 hours).

2. To make the wasabi cream mayo, mix wasabi, Japanese mayonnaise, cream cheese and chopped wakame and set aside. Keep refrigerated until ready to use.

3. To make the crispy rice, stir sushi vinegar into the hot cooked rice. Line an oven tray with cooking paper and spread the rice to about 2 cm thickness. Place another piece of cooking paper on top and press firmly until the rice is approximately 5 mm thick. Leave until cool and cut into small bite sized squares, using a wet blade so the rice doesn’t stick to the knife. (Ideally, rest the rice pieces in the fridge overnight). When ready to fry, add approximately 1 cm of oil to a frying pan and shallow fry the pieces until golden and crispy. Place the crispy rice on top of paper towels to drain excess oil.

4. To serve, rinse the cured salmon under cold water, pat dry, and slice thinly. Spread the wasabi cream mayo on a large serving plate, and place the sliced salmon on top. Garnish with micro herbs, shredded nori, and caviar. Serve with the crispy rice.

Credit: Sachie Nomura

© SK2 Productions Ltd and Sachie Nomura

Coromandel, the region of inspiration for this recipe, Sachie as she immerses herself in the flavours of the sea. She harvests natural salt, and discovers the secrets of crafting award-winning gin.

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