Robert's Recipe

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


  1. Put the sliced raw beetroot, sea salt, sugar, orange zest and tea leaves into a blender and blitz to a purée.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Once ready to serve, slice the salmon in to 10mm thick slices. Arrange on a serving plate with radishes and avocado mousse.


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