Salmon Mosaic

Prepared by Chef Dipender Tiwari

Executive Chef at Qla Restaurant, New Delhi, India


500g salmon with skin

2tbsp sea salt

2tbsp brown sugar

Hand ful of dill leafs chop

Juice of 1 fresh orange and zest


Marinate fish filet with dill, orange zest, orange juice, then place muslin cloth on fillet and cover with mix of salt and sugar. Put slight weight and leave for 72 hrs to cure.

Then serve with avocado puree, raspberry puree, olive dust, caper berry, pickled onion. Enjoy!

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