Ambrosia Adventures in Cooking

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Pink Peppercorn & Absolut Marinated Salmon 'Purse'

Pink Peppercorn & Absolut Marinated Salmon 'Purse'
Filled with Rich Tartar and Pacific Scallop Ceviche
[ serves four ]

100 g Salt 100 g granulated sugar 1.25 kg wild salmon fillet	Mix salt and sugar together in a bowl Lay salmon fillet out on a large piece of plastic wrap.
75 g pink peppercorns 15 g black peppercorns	Crush pink and black peppercorns. Massage salmon flesh with salt mix and sprinkle with pink and black peppercorns.
50 g fresh dill 75 ml brandy 125 ml Citron Absolut Vodka	Chop fresh dill. Drizzle with alcohol and press chopped dill on to fish. Wrap the salmon completely and lay on a cookie sheet. Place about 5kg in weight on top of the salmon to help the process. Marinate for 48 hours, turning twice during this time.

Tartar

350 g salmon fillet 60 g shallots 60 g fresh dill capers	Dice salmon into small pieces and place in a bowl. Chop shallots and dill. Sprinkle the shallots, dill and capers over the salmon.
30 ml mustard 30 ml Pernod 2 egg yolks 30 ml lemon juice	In a separate bowl, mix together the mustard, Pernod, egg yolk and lemon juice. Add enough of the wet mixture to moisten and season the salmon. Mix gently with a spatula.

Ceviche

270 g FAS Scallops	Prepare scallops 24 hr in advance. Defrost scallops and remove the tough mussel from the edge. Slice scallop in half through the middle and set aside.
150 ml lime juice juice from 1 lemon 50 gr red and yellow pepper 1 bunch cilantro	Zest and blanched lemon peel. Dice the pepper. Chop cilantro.
sugar	In a separate bowl, mix the lime juice with sugar, peppers, lemon and cilantro
25 ml Olive Oil 20 gr Sambal Olek	Season and add olive oil and chili sauce to taste. Add scallop slices and submerge in marinade. After 24 hr remove from marinade and drain.

. . . To Finish Up

Spray a ramekin with Pam.

Thinly slice the gravlax and line the mould leaving an overhang at the top.

Spoon a small amount into the mould of the salmon tartar until 1/3 full.

Lay interlocking slices of scallops on top of the Tartar.

Fill with more Tartar to the top.

Fold over the overhang of the gravlax to seal up the timbale.

Leave in the fridge to set for two hours before serving!

Horseradish Cream

75 g Horseradish

50 g Sour Cream

Salt to taste

Pinch of Sugar

5 ml fresh lemon juice

pinch Cayenne

90 g fresh grated Horseradish

Combine all the ingredients and season to taste.

. . . To Serve

lettuce

chives

Turn out onto a plate and garnish with sprigs of lettuce Drizzle with horseradish cream.

Finish with angle cut chives

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