Prepare the Salmon

  • Salmon fillet, skinned 700.0 g
  • Dill fresh, chopped 2.0 g
  • Chervil 8.0 g
  • Gin 240.0 ml
  • Salt and Pepper, to taste
  • Sugar, as needed
  • Nori seaweed, sheets 4.0 each

Prepare the Quinoa Salad

Prepare the Horseradish Cream

  • Cream 125.0 ml
  • Horseradish, fresh, grated 45.0 g

Prepare the Avocado Wasabi Cream

  • Wasabi paste 30.0 g
  • Avocado, diced 1.0 each
  • Lime juice, fresh

To Serve

  • Pickled red onion, prepared 75.0 g
  1. Prepare the Salmon

    • Finely chop the dill and chervil.
    • Season the salmon with pepper, salt and sugar.
    • Rub the salmon with the chopped herbs
    • Drizzle gin in a tray, place the salmon in the tray and drizzle some more gin on top of the salmon. Marinate, refrigerated, for 2 hours.
    • Coat the salmon with the nori sheets, cut the salmon in equal slices
  2. Prepare the Quinoa Salad

    • Blanch the fava beans.
    • Mix quinoa with fava beans and Hellmann's Sesame Thai Vinaigrette Dressing, season with salt and pepper.
  3. Prepare the Horseradish Cream

    • Semi whip the cream and add the grated horseradish to taste.
    • Season with salt, pepper and fresh lemon juice.


  4. Prepare the Avocado Wasabi Cream

    • Mix the avocado and the lime juice till a smooth crème.
    • Add the wasabi paste, season to taste
  5. To Serve

    • Start plating with the quinoa salad and top with a slice of marinated salmon.
    • Use a squeeze bottle or piping bag to add the horseradish and avocado wasabi cream.
    • Finish with pickled red onion.
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