Brandy Cured Salmon, Avocado & Trio of Forbidden Rice
April 08, 2015
"If you're entertaining people, this recipe is great for curing a whole side of salmon and impressing your guests with taste and texture. Don’t forget to leave the skin on and multiply the recipe by 3 depending on the size of your salmon." - Benjamin Conroy, Forbidden Foods Chef
- ½ cup green rice - ½ cup red rice - ½ cup black rice - 2 ripe avocados - 1 x 200g piece Tassal Salmon - ½ cup fine salt - ½ cup caster sugar - ½ cup brandy - ½ bunch dill finely chopped - ¼ cup olive oil - 1 preserved lemon - Juice and zest of 1 lemon - Radishes to garnish - Salt and Pepper
Mix the salt, sugar, dill and brandy together to make the cure. Rub the cure over the piece of salmon ensuring all surfaces are well covered. Place the salmon skin side down in a dish and cover with remaining mix. Place in the fridge and cure for 2 hours.
In the meantime cook the Forbidden rice as per packet directions. Strain, mix together and allow to cool.
Halve the avocado and discard the seed and skins, place in a bowl with lemon juice, lightly mash with a fork. Taste and season accordingly, then cover and set aside in fridge.
Remove the zest of the preserved lemon and dice finely, discard the flesh.
Mix the rice with the olive oil, preserved lemon and lemon zest and season with salt and pepper.
When the salmon has finished curing wash off the salt mix and pat dry with paper towel. With a sharp knife slice the salmon as finely as possible, laying on a piece of baking paper.
Serve by placing some avocado in the centre of the plate. Spoon the rice around and gently place pieces of the salmon randomly over the top of the rice and avocado. Finish by quartering and slicing the radishes and scattering them over the dish. Season with cracked pepper and a drizzle of olive oil.
Credit: Chef - Benjamin Conroy, Photography - Bianca Milani.