Mix the rock Salt and sugar with crushed ginger and toasted fennel seeds and lightly cure the sides of salmon overnight or approx.. 12 hours.
After rinse in cold running water to remove salt and sugar.
Sprinkle the fillets with beetroot powder and cover with glad wrap, smoke the fillets then refrigerate until later.
After approx 2 hours portion the fillets into 60 g, 2 cm slices. Lay on a tray and cover with cling film, smoke again. When ready to serve gently warm at 45 degrees for 20-30min.
Beetroot
Simmer peeled beetroot, black berries and water until all over the water is dissolved (approx. 1 hour) then puree until very smooth with salt and hazelnut oil.
Transfer the puree into a container with a good amount of service area (to contact smoke) and lightly smoke with the smoking gun.
Then put into a squeeze btl with fine nozzle attachment and set aside for service.
Goats Milk
Warm goats milk and lemon myrtle until almost simmering, then whisk in the agar and salt, remove from the heat and set in the cool room in a covered container (remove lemon myrtle leaves if whole)
Once the milk has fully set approx. 1 hour - puree until very smooth and pass through a fine sieve and transfer to a squeeze btl with fine nozzle
Milk Skins
To make the milk skins gently warm the milk in a G1 tray on a very low heat or Bain Marie style, after about 20,30min skins will start to appear.
Gently remove the skins using a sheet of baking paper and laying it over the skins, when the paper is lifted the skins should remain on the paper.
Transfer the paper to a dehydrator or low temp oven 65-85 low fan. De hydrate until completely dry. This dish requires approximately 5 pieces 3 cm size. This can be done up to one week in advance.
Horse Radish
Add all of the ingredients and blend for 3-4 min, strain and set aside ready for service
Dill oil
Blend all of the ingredients and strain through an oil filter, set aside ready for service.
Notes
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