INGREDIENTS
500g Salmon, deboned and skinned
1 shallot, finely diced
½ bunch chives, finely sliced
Salmon cure
350g salt
250g sugar
zest of 1 lemon
zest of 1 lime
½ a vanilla bean
2 star anise
Soy dressing
50ml soy sauce
50g sugar
60ml sherry vinegar
50ml olive oil
100ml canola oil
Lemon gel
100 grams lemon juice
150 grams caster sugar
2 grams agar agar
Coconut gel
250ml coconut cream
20gsugar
60g trimoline
20ml lime juice
1.5 grams agar agar
Avocado cream
350g avocado flesh
100ml milk
30ml lemon juice
6 grams sea salt
Fried wakame
10g wakame
canola oil, for deep frying
METHOD
Salmon Cure
1. Place the sugar and aromatics into a blender and blitz to a fine texture. Cover the salmon with the mixture and cure overnight. (If you don’t use all the cure, the remaining mix can keep for up to 2 months.
2. Wash off cure mix, then dice the salmon to 3mm cubes.
Soy Dressing
1. Boil the soy and sugar together for 1 minute.
2. Cool, then mix with remaining ingredients.
Coconut Gel
1. Bring the coconut, sugar, trimoline and lime to a boil, induction setting 8. Add the agar agar and whisk until smooth.
2. Pour the mixture into a container and leave to set.
3. Once the gel has set, place in a blender and blend until smooth. Then place into a piping bag.
Lemon Gel
1. Bring the lemon and sugar, to a boil, induction setting 8. Add the agar agar and whisk until smooth.
2. Pour the mixture into a container and leave to set.
3. Once the gel has set, place in a blender and blend until smooth. Then place into a piping bag.
Avocado Cream
1. Place all the ingredients into a blender and blend until smooth. Then place into a piping bag.
Fried Wakame
1. Place the canola oil in a small pot and bring up to 150°C.
2. Deep fry the wakame for 3 minutes then remove and drain on kitchen paper.
To serve
1. In a bowl, mix 70 grams cured salmon with 1 teaspoon chives, 1 teaspoon shallots, 1 tablespoon soy dressing, then place on a plate to desired shape.
2. Finish with small dots of lemon gel, coconut gel and avocado cream, using your artistic flair. Sprinkle with fried wakame.
APPLIANCE / FUNCTION
Nick Honeyman
Born and raised in South Africa, Nick left at 18 to pursue a dream of becoming a world class chef with what he describes as "a burning passion for cooking".
In 2012 Nick opened The Commons Restaurant (Metro awards - Top 50, shortlist best new restaurant & runner up best chef, Cuisine awards NZ top 50 restaurants) followed by Everybody's Izakaya, a modern Japanese Izakaya style restaurant. Then to become the Executive Chef of the 5 star luxury hotel the Sofitel.
Nick now splits his time between his two restaurants, Paris Butter in Auckland and his seasonal restaurant Le Petit Léon in the south of France.
