1 ltr cold water
1 salmon fillet, skin removed, deboned and
cut into 8 x 100g pieces
500g bonito tuna flakes
8 roasted seaweed sheets
Fresh dills and walnut halves, for garnishing
2grapefruits, zested and cut into batons
Goat Cream Cheese
175ggoat cream cheese
A bunch of dill
Salt, to taste
5garlic cloves, peeled and sliced
3onions, peeled and sliced
3red capsicums, sliced
Agar agar powder, to taste
For the candied grapefruit: Heat sugar and 50ml water in a saucepan over a medium until sugar has dissolved. Remove and add in the grapefruit zests and set aside the mixture to cool. Once cooled; drain well and cut the candied grapefuit zests into small cubes. Set aside.
For the goat cream cheese: Place the goat cream cheese, cream and dill into a mixing bowl. Season to taste with salt. Gradually add in the milk and olive oil and whip vigorously until smooth. Transfer the whipped
Goat cream cheese into a piping bag with a nozzle attached and keep chilled.
For the spinach cream: Cook the sliced garlic, onions and red capsicums in a saucepan over a medium heat until onions turn transparent. Transfer the cooked vegetables into a food processor. Add in the blanched spinach and enough water to cover all the ingredients and pulse to a creamy consistency. Pour the blended spinach cream into a saucepan. Add in the agar agar powder, to taste and simmer over a low heat to a boil. Remove and keep chilled. Once chilled, pulse in a food processor to a thick purée. Sieve the spinach cream purée and set aside. Pour a litre of cold water into a cooking pot. Add in the salt and sugar and cook over a low heat at 5°C. Add in the salmon fillets and brine for about 45 minutes.
Remove the brined salmon fillets and set aside. Pour water into a cooking pot half full and add in the bonito tuna flakes. Cook over a low heat to a rapid simmer, for about 60 seconds. Remove cooking pot from the heat and set aside the bonito broth tuna to cool, for about 5 minutes and then strain. Place the brined salmon fillets into vacuum packs, add in the bonito tuna broth and vacuum sealed. Smoke in a pre-heated oven at 37°C in 100 percent humidity for about an hour. Remove the smoked salmon fillets from the oven, pasteurised and keep chilled for about 6 hours. Once chilled, wrap each smoked salmon with a roasted seaweed sheet. Spoon the spinach cream onto each serving plate and top with seaweed wrapped smoked salmon fillets. Pipe a dollop of whipped goat cream cheese. Garnish with candied grapefruit cubes, walnut halves and fresh dill. Serves 4