Gin Cured Salmon with Quinoa

Cured salmon is coated in nori and paired with zesty horseradish and bright vinaigrette.

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
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.
Prepare the Horseradish Cream
- Semi whip the cream and add the grated horseradish to taste.
- Season with salt, pepper and fresh lemon juice.
Prepare the Avocado Wasabi Cream
- Mix the avocado and the lime juice till a smooth crème.
- Add the wasabi paste, season to taste
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.