Playboy’s Executive Head Chef Robert Panek gives us the lowdown on one of his fresh new additions to the summer menu. Find out how to recreate it at home below.
- Cured Salmon
- 1kg filleted side of Salmon
- 150g Raw Beetroot
- 250g Sea Salt
- 250g Caster Sugar
- Zest of 1 large Orange
- 10g Lemon Verbena Tea Leaves
- Bunch of Rainbow Radishes
For the Leek Ash
- 2 Leeks (heads and tails trimmed)
For the Avocado Mousse
- 4 Large Avocados
- 6g Salt
- 3g Vitamin C powder
- 20g Olive oil
- Put the sliced raw beetroot, sea salt, sugar, orange zest and tea leaves into a blender and blitz to a purée.
- Smear the cure all over the salmon flesh. Wrap in 2 or 3 layers of cling film and lift on to a shallow tray. Refrigerate for 4 days, turning the fish every 24 hours.
- Prepare the Leek Ash - Roast the leeks at 180O until black before removing from the oven and allowing to cool. Blend blackened leeks in a food processor and sieve. Store in a dry place.
- Remove salmon from refrigeration and discard any excess cure by running it under cold water. Dry on a clean towel and cover the side with leek ash. Wrap in cling film.
- Prepare the Avocado Mousse – Slice avocados in half lengthwise. Remove the pit by jabbing the base of your knife into it and twisting slightly to dislodge it from the flesh. Grab the pit with a kitchen towel to pull it off your knife. Use a spoon to scoop out the flesh and place in a blender with the salt, Vitamin C powder and olive oil and mix on low until a vortex forms.
- For the salad, using a mandolin or a very sharp knife, cut rainbow radishes into wafer-thin slices and put in a bowl of cold water.
- Once ready to serve, slice the salmon in to 10mm thick slices. Arrange on a serving plate with radishes and avocado mousse.