This recipe was provided by The Galvin Brothers.

Serves 6

For the Cured Salmon

400g piece of organic salmon, skinned and de-boned and diced in ½ cm neat dice

100g Rock salt

100g caster sugar

5 White peppercorns

15g Coriander seeds roasted & crushed

8 coriander stalks(crushed)

Zest of 1 unwaxed lemon Zest of 1 lime

Mix the cure ingredients well in a bowl, mix gently with the diced salmon. Cover and place in the fridge to cure for 10 mins, rinse in a colander to ensure no ingredients from the cure are left in the salmon. Pat dry on a jay cloth and set aside.

For the avocado puree

1 very ripe avocado

1/2 teaspoon fresh lemon juice

Sea salt

Peel and chop the avocado, mix in a bowl with the lemon juice, place in a small mixer and blend to a fine puree, if too thick you can use a few drops of water to help move in the mixer, season with sea salt and place in a piping bag, keep in the fridge

Lemon dressing

1 shallot, peeled and finely diced

1 unwaxed lemon zest and juice

25ml Chardonnay wine vinegar

3 tablespoons extra virgin olive oil

Sea salt

Place a suitable sized pan over a medium heat, sweat the shallots in a little olive oil without colour, add the lemon juice and zest and reduce by half, add the vinegar and reduce by a third, take off from the heat, whisk in the olive oil. Check the seasoning and chill.

Fennel (at the last minute)

1head of fennel, trimmed and peeled

1 table spoon of chopped chives

1 tablespoon lemon dressing from above

Take the peeled fennel and cut in two, shred on a Japanese mandolin (slicer) very fine, dress the fennel with a teaspoon of the lemon dressing, season with sea salt and chives set aside.


20g Avruga caviar

12 slices pickled ginger

Coriander cress

Mix the salmon with1 teaspoon of lemon dressing, spoon into the ring mould on the plate. Dress the crab in a small bowl with the chives, a little olive oil and season with salt and pepper to taste, sprinkle the crab over the salmon plates, place the fennel around the edge of the salmon neatly. Pipe 5 dots of the avocado puree onto the salmon, add the caviar and finish with pickled ginger the coriander cress.