Cured Huon Salmon, horseradish & cucumbers

This is a very special Joshua Retzer (of Stillwater fame) recipe. It’s not for the faint hearted but the end result is a stunning cured Huon Salmon dish that will make guests stop and stare!

Cured Huon Salmon, horseradish & cucumbers
Preparation:
5 Hours
Cooking:
20 Minutes
Serves:
4

  • For Cured Salmon
  • 650g Huon Salmon fillet (skinned)
  • 150g Sugar
  • 100g Salt
  • 1 Lemon
  • 1/2 Lime
  • For the Wild Garlic Cream
  • 300g Wild Garlic (or just normal garlic)
  • 1 garlic clove
  • 1 Banana Shallot
  • 100g Watercress
  • 400ml Full Cream Milk
  • 2g Salt
  • 7g Agar
  • 3g Vitamin C Powder
  • For the Horseradish snow
  • 150g Fresh Horseradish
  • 160g Grapeseed Oil
  • 18g Tapioca Maltodextrin
  • To taste Murray River Salt
  • For the Buttermilk
  • 200ml Buttermilk
  • 150g Crème Fraiche
  • 2g Xanthan
  • To taste Murray River Salt
  • To Finish
  • 1 Lebanese Cucumber
  • 4 Baby Cucumbers
  • 30ml Chardonnay Verjus
  • 20 Wild Garlic Flowers
  • 20 Warrigal Green Leaves
  • To taste Murray River Salt

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