Juniper berry cured salmon and cured haddock is a modern dish inspired by Japanese sashimi – but with a twist, using traditional Nordic curing methods - with salt and sugar - to bring out the delicate taste of the fish.
To accompany the fish, there are two compotes made from berries and vegetables, common in the Nordic region;
- compote of sea-buckthorn and carrot – well-rounded and mild
- compote of green tomato and horseradish - sharp and intense (Nordic Wasabi)
The salmon comes from the west coast of Norway, where it is farmed under sustainable conditions. The Salmon is dry-cured with salt, sugar and juniper berry for 6 hours. The haddock is caught off Iceland in the north-east Atlantic Ocean. The haddock is wet-cured with salt, sugar, pepper and bayberry for 6 hours.
Preparing and serving: take the fish out of the freezer. After 30 minutes, cut the cool fillets into straight 3–4 millimetre slices. Arrange and leave them to stand for a further 10 minutes before serving.
Serve the fish as a starter for 2–4 people, place the compotes alongside in small bowls, and serve preferably with a crisp salad. |
