Ingredients
Prepare the Salmon
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Salmon fillet, skinned 700 g
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Dill fresh, chopped 2 g
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Chervil 8 g
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Gin 240 ml
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Salt and Pepper, to taste
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Sugar, as needed
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Nori seaweed, sheets 4 each
Prepare the Quinoa Salad
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Fava beans 450 g
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Quinoa, cooked 460 g
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Salt and Pepper, to taste
Prepare the Horseradish Cream
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Cream 125 ml
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Horseradish, fresh, grated 45 g
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Salt and Pepper, to taste
Prepare the Avocado Wasabi Cream
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Wasabi paste 30 g
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Avocado, diced 1 each
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Salt and Pepper, to taste
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Lime juice, fresh
To Serve
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Pickled red onion, prepared 75 g
Preparation
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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
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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.
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Prepare the Horseradish Cream
- Semi whip the cream and add the grated horseradish to taste.
- Season with salt, pepper and fresh lemon juice.
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Prepare the Avocado Wasabi Cream
- Mix the avocado and the lime juice till a smooth crème.
- Add the wasabi paste, season to taste
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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.