Prepare the Salmon

  • Salmon fillet, skinned 700 g
  • Dill fresh, chopped 40 g
  • Chervil 30 g
  • Gin 200 ml
  • Nori seaweed 4 pc

Prepare the Quinoa Salad

  • Quinoa (raw) 175 g
  • Fava Beans 1 kg
  • Citrus Vinaigrette

Prepare the Horseradish Creme

  • Cream 150 ml
  • Horseradish, fresh, grated 50 g

Prepare the Avocado Wasabi Creme

  • Avocado, diced 350 g
  • Wasabi paste 30 g

To Serve

  • Lime juice, fresh
  • Pickled Red Onion
  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. Put in the fridge for 2 hours. Let it marinate

    Coat the salmon with the nori sheets, cut the salmon in equal slices

  2. Prepare the Quinoa Salad

    Cook the quinoa

    Blanche the fava beans and put on ice water. Pop the fava beans out of their outer skin

    Mix quinoa with fava beans and citrus vinaigrette, season with salt and pepper

  3. Prepare the Horseradish Creme

    Semi whip the cream and add the grated horseradish to taste. Season with salt, pepper and fresh lemon juice. Whip till right consistency
  4. Prepare the Avocado Wasabi Creme

    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 put a slice of marinated salmon on top

    Use a squeeze bottle or piping bag to add the horseradish and avocado wasabi crème

    Finish with some pickled red onion

  6. Nutritionals

    Per Serving: Calories 370, Fat 23g, Sat Fat 6g, Trans Fat 0g, Cholesterol 55mg, Sodium 510mg, Carbohydrate 22g, Fiber 6g, Sugars 3g, Protein 21g