Updated: Tuesday, 25 Sep 2012, 12:02 PM MDT
Published : Tuesday, 25 Sep 2012, 10:02 AM MDT
Cured Salmon and Jicama Coleslaw
½ side of salmon (about 1 lb which is about 3 to 4 portions)
3 ½ ounces sugar - 100 grams sugar
3 ½ ounces salt - 100 grams salt
1 lemon – microplane the skin
1 lime- microplane the skin
Mix the salt and sugar with the zest and sprinkle this mix in the salmon in all sides for about 2 hours.
Rinse in water, dry with paper and vacuum pack at moderate pressure.
Cook in water at 39°C(102.2°Farenheit) for 20 minutes.
Refresh immediately in cold iced water.
½ green apple finely sliced and then julienned
½ red delicious apple finely sliced and julienned
2 red radishes or breakfast radishes finely sliced and julienne
¼ Chinese cabbage julienned very finely.
½ jicama peeled and finely julienned
Dress with the coleslaw dressing.
1 lemon juice and zest
1 lime juice and zest
1 teaspoons Dijon mustard
1 tbsp sherry vinegar
5 ounces salad oil (or 2 ½ salad +2 ½ olive oil)
2 ounces pouring cream
Salt and white pepper to taste
In a blender add the yolks with an ounce of water and start to blend at a low speed
Add the lemon and lime juice and zests, the sherry vinegar and the Dijon mustard.
While the blender is working start adding in a fine stream the oil until mayonnaise consistency .
add the pouring cream and season with salt and pepper.
To serve remove the salmon from the bag and slice into 1 inches slices.
Divide the coleslaw evenly over the plates
Spoon the emulsion dressing.
Place a slice on top and then spoon 1 heaped teaspoon of the salmon roe along each slice.