VALMISTUS
For the cure:
1.In a food processor, add all of the ingredients for the cure and blitz together.
2.Place the fish on a flat tray using greaseproof paper and cover the sides of fish with the cure.
3.Massage the cure into both sides and cover with a second sheet of greaseproof before using asecond weighted tray on top to press it together. Refrigerate overnight.
4.The following day, wash off the cure under cold water.
5.Pat both sides down using a cloth to rid ofany excess water and to ensure the fish is as dry as possible.
For the Onion Crisp:
6.Separate one sheet of the Bric pastry and lightly egg wash using a brush.
7.Sprinkle the top with the onion seeds and place on a baking tray.
8.Bake in the oven on 190 degrees for 2-3 minutes, (ensure that the fan is switched off).
9.When ready remove from the oven, leave on a cooling rack to cool down, and break it into shardsready for garnishing the dish.This will add some savoury notes as well as some crunch to this lovely recipe.
For the Lovage Oil:
10.Blanch the lovage leaves in boiling water add the oils, and liquidise using a hand blender beforepassing through a muslin cloth.
11.This will create a beautifully clear lovage scented oil to be able to make the lovage emulsion.
Lovage Emulsion:
12.In a food processor, add the egg yolks, mustard, and vinegar
13.Using a jug, gradually add the pre-prepared lovage oil until it thickens and continue to add untilyou reach the desired consistency.
14.Be careful not to split the sauce. Taste before you add the seasoning but keep in mind that the salmon has already been cured and therefore has a salty taste.
15.For the Salad consisting of a general mix of the following leaves (Oyster leaf, flower Samphire, Sea purslane, Bronze fennel).
16.Pick and wash all of the various leaves and sea herbs, ensuring that they are fresh.
17.Peeled, deseeded cubes of cucumber placed in a good quality Chardonnay vinegar and seasonin.
18.Arrange salad around the cubes of salmon and shards of the onion crisp, before finishing with the lovage emulsion.
19.Finish off by adding Attilus Oscietra Caviar on top of each cube of salmon for a stunning dish.
