Brighten your spring menu with this elegant and refreshing starter. Apple cider vinegar-cured salmon delivers a delicate balance of acidity and richness, paired perfectly with the crisp crunch of toasted QBA Ciabatta. A zesty lemon and dill Oli & Vine mayonnaise adds creaminess and depth. Light, modern and cost-effective, this dish is ideal for showcasing premium ingredients with finesse.
Ingredients
Serves:
- 625 g Salmon Fillet
- 200 g Rock Salt
- 200 g CSR Manufacturers White Sugar (CSR Manufacturers White Sugar 25kg)
- 2.5 g Aromats
- 2.5 g Orange peel
- 2.5 g Juniper berries
- 2.5 g Star anise
- 100 mL Cornwell’s Apple Cider Vinegar (Cornwell’s Apple Cider Vinegar 6 x 2L)
- 2.5 each QBA Artisan Ciabatta (QBA White Ciabatta Roll 35 x 135g)
- 125 g Meadow Lea Original Spread (Meadow Lea Original Spread 2 x 3.5kg)
- 7.5 g Chopped Mixed Herbs
- 2.5 g Salt
- 2.5 g Ground Black Pepper
- 100 mL Crisco Canola Oil (Crisco Australian Canola Oil 20 Litres)
- 37.5 mL Cornwell’s White Vinegar (Cornwell’s Vinegar White 6 x 2L)
- 5 mL Lemon juice
- 2.5 g Salt
- 2.5 g Ground black pepper
- 25 g Peas
- 7.5 each Fresh summer vegetables (zucchini, asparagus, radish)
- 25 mL Cornwell’s White Vinegar (Cornwell’s White Vinegar 750ml)
- 125 g Oli & Vine Aioli (Oli & Vine Mayonnaise Garlic Aioli 1 l)
- 5 mL Chopped dill
- 2.5 g Salt
- 2.5 g Ground black pepper
- 5 mL Lemon Juice
Method
Salmon Gravlax:
- Cure salmon in a 1:1 mix of 80g rock salt and 80g sugar. Ensure it’s fully covered. Add aromatics like juniper berries, citrus peel, or star anise if desired.
- Once covered, pour over 40ml of Cornwell’s Apple Cider Vinegar. Store in the fridge for 6-8 hours or if time permits, overnight.
- Once salmon is cured, remove from salt, wash under cold water and pat dry.
- Using a sharp knife slice salmon towards the skin into thin slices.
Ciabatta Crisp:
- Freeze QBA Artisan Ciabatta and slice thinly using a meat slicer.
- Lightly brush frozen slices with softened Meadow Lea Original Spread, then sprinkle with herbs, salt, and pepper. Bake at 150°C until golden and crisp.
Fresh Summer Vegetable Salad:
- Prepare summer vegetable salad by blanching and refreshing vegetables. Trim vegetables to petite portions.
- Dry peas and dress in 40ml Crisco Canola Oil, 15ml Cornwell’s White Vinegar, and 2 ml lemon juice. Season with salt and pepper.
Dill Aioli:
- Mix 50ml Oli & Vine Aioli with 2g freshly chopped dill, 2ml lemon juice, and 10ml vinegar. Season with salt and pepper.
Serve cold with fresh herbs.