Recipe by Jude Kereama
Ingredients:
Recipe:
To make the cure, mix all the ingredients together in a small bowl. Using your hands, rub it all over the top and bottom of the salmon, wrap it tightly in cling film and leave it in the fridge overnight.
To make the dressing, put all the ingredients except for the oil in a blender and combine. Slowly drizzle in the oil to make an emulsion and then season with salt and pepper to taste.
On the day of serving it, scrape the cure off the salmon, rinse it, then pat dry with kitchen roll. Slice it thinly and lay on a platter. Drizzle over with the yuzu dressing and serve with the sides of your choice, alongside the all important glass of wine.
