Ora King salmon is known as the wagyu of salmon with its well marbled fat evenly distributed. It's soft, sweet with the fat tasting a hint of coconut oil that just melts in your mouth. I've enjoyed it here as cured salmon on a crispy potato rosti with sour cream and Ora King salmon caviar.
Difficulty: Medium
Time: 90 minutes (over 2 days)
Serves: 2
Ingredients
Gin Cured Ora King Salmon
- 450g Ora King salmon
- 1/2 cup sugar
- 1/2 cup salt
- 1 lime zest
- 1 lemon zest
- 1 tbsp gin
Potato Rosti
- 4 medium sized potatoes
- salt
- pepper
- lard or duck fat*
Other components
- 2 eggs
- 2 tbsp Ora King salmon caviar
- 3 tbsp sour cream
- 3 baby radish thinly sliced with mandolin
- baby red veined sorrel leaves for garnish (optional)
* Animal fat is preferred as it gives flavour and makes the rosti extra crunchy. But you can replace with vegetable oil if you prefer.
Method
The Night Prior
1. Mix the salt, sugar, lemon and lime zest and gin well. Place half of the mixture in an air tight container, place the salmon on the mixture and cover with the remaining mixture make sure that the salmon is well covered. Leave it in the fridge to cure for 8-24 hours. The longer you leave the fish to cure, the firmer the flesh becomes. Stop the curing process by taking it out once it's ready. Rinse off the salt and sugar mixture and dry it thoroughly with kitchen paper towel. Store by wrapping it in kitchen paper towel in an airtight container in the fridge.
2. Prepare for the rosti by boiling the potatoes whole in hot water for 6 minutes. Leave it to cool before storing it in the fridge overnight. This will bring out the starch of the potato and help it bind tomorrow for the rosti.
On the Day
1. Start by cooking the eggs in a 63 degree sous vide bath for 45 minutes.
2. Peel the potatoes prepared the night before, finely grate it and season with salt and pepper.
3. In a non-stick pan, heat up some fat over medium/high heat, spoon half of the grated potato into the pan and shape it into a rosti. Cook it for few minutes until it's golden and crispy, flip it over and cook the other side for a few minutes until it's cooked through. Repeat for the other rosti.
4. Take the cured salmon out of the fridge and to size and portion preferred.
5. To assemble, place the rosti in the middle of the plate, top with sous vide egg, cured salmon, sour cream, salmon caviar, sliced radish and garnish with red veined sorrel leaves.
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