Huon Salmon Crudo

Bahan-bahan

• 200g Fresh Huon salmon, skin off
• 1/2 White onion
• 2 Radish, thinly sliced
• 1 Green chilli, thinly sliced
• Zest of an orange
• CHIVE OIL
• 1/2 cup Olive oil
• Fresh chives
• DRESSING
• 2 Blood oranges
• 2 Oranges
• 1 Lime
• 50mls Limoncello gin
• 1 drop Sesame oil
• 2 sudu besar Olive oil
• 1 Clove of garlic
• 1 Spring onion
• A few sprigs of fresh coriander
• Salt and pepper to taste

Kaedah

1. 1
   Bring a pot of water to the simmer, rinse the chives then immerse into the simmering water to blanch. Remove after 1 minute and plunge into a bowl of icy water to cool. Remove and dry completely.
2. 2
   Using a food processor, chop the chives roughly and add the olive oil to the processor. Blitz until the mixture is smooth.
3. 3
   Using a linen T-towel, place over a sieve and drain the oil through into a bowl. If necessary, press down to push the oil through. Set aside.
4. 4
   To make the marinade, juice oranges so you have 50 mls of each. Juice the lime and set aside.
5. 5
   In a food processor add the Gin, and juices of the oranges, sesame oil, olive oil, garlic, chopped spring onion and coriander. Blitz until all ingredients until combined. Taste, season with salt and pepper and the juice from the lime.
6. 6
   Using a sharp knife, cut your fresh salmon into thin slices.
7. 7
   Arrange the salmon on the plate, and add the radish, onion and chilli to the side for a salad.
8. 8
   Spoon the dressing and chive oil onto the salmon slices and side salad.
9. 9
   Garnish with micro herbs and edible flowers with salt and pepper to taste.