Cured salmon with Chardonnay vinaigrette

Best paired with Glen Carlou Unwooded Chardonnay

Cured salmon

This cure is enough for 2 salmon sides so either plan a big dinner party or minimise accordingly.

 

  • 2 salmon sides pin boned and skin removed
  • 2 cups sea salt
  • 2 cups light brown sugar
  • 2 tablespoons fennel seeds
  • 1 big handful dill
  • Enough Quartz Stone (preferably use Quartz Stone Chardonnay, alternatively you can use our Glen Carlou Chardonnay) to make a paste.

 

Put all the ingredients in a blender and blend, adding the Quartz Stone Chardonnay as needed.

Put the salmon in containers big enough so they lay flat. Rub the paste all over the sides. Cover with cling wrap and leave in the fridge for at least 24 hours.

When ready, carefully wash the entire cure off the sides and pat dry.

 

Chardonnay vinaigrette

 

  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 1/2 tbsp honey
  • 1/2 cup Quartz Stone Chardonnay
  • Salt

 

Put all the ingredients in a bowl and create an emulsion by whisking everything together. This is a tasting game so taste the vinaigrette as you go. Some might want more vinegar or honey. It’s all up to you.

For the quail egg, use 1 quail egg per portion.

Put the eggs in rapidly boiling water and using a timer cook for 2 minutes and 2 minutes only. You want the yolk to be runny. Refresh in ice water. Peel the eggs and pane (dip in flour then whisked eggs and then in bread crumbs. We use Japanese panko bread crumbs).

Deep fry the eggs in hot oil just before serving until golden and crispy.

To plate, spoon some of the vinaigrette in a small bowl and add the cured salmon pieces. You can do slices or squares. Sprinkle some salmon roe around the plate. Add the crispy quail egg and garnish with dill and thinly sliced radish.

 

By Glen Carlou Executive Chef Johan Stander