Apple Cider Vinegar-cured Salmon with Ciabatta Crisp

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Makes 10, scale as needed.

Ingredients

Amount	Measure	Name
625	g	Salmon Fillet
200	g	Rock Salt
200	g	CSR Manufacturers White Sugar
2.5	g	Aromats
2.5	g	Orange peel
2.5	g	Juniper berries
2.5	g	Star anise
100	mL	Cornwell’s Apple Cider Vinegar
2.5	each	QBA Artisan Ciabatta
125	g	Meadow Lea Original Spread
7.5	g	Chopped Mixed Herbs
2.5	g	Salt
2.5	g	Ground Black Pepper
100	mL	Crisco Canola Oil
37.5	mL	Cornwell’s White Vinegar
5	mL	Lemon juice
2.5	g	Salt
2.5	g	Ground black pepper
25	g	Peas
7.5	each	Fresh summer vegetables (zucchini, asparagus, radish)
25	mL	Cornwell’s White Vinegar
125	g	Oli & Vine Aioli
5	mL	Chopped dill
2.5	g	Salt
2.5	g	Ground black pepper
5	mL	Lemon Juice

Cure salmon in a 1:1 mix of 80g rock salt and 80g sugar. Ensure it’s fully covered. Add aromatics like juniper berries, citrus peel, or star anise if desired.
Once covered, pour over 40ml of Cornwell’s Apple Cider Vinegar. Store in the fridge for 6-8 hours or if time permits, overnight.
Once salmon is cured, remove from salt, wash under cold water and pat dry.
Using a sharp knife slice salmon towards the skin into thin slices.

Freeze QBA Artisan Ciabatta. Once frozen, use a meat slicer to slice thin strips of bread.
Spread Meadow Lea Original Spread on bread, sprinkle with finely chopped herbs, salt, and pepper. Place on a tray and bake at 150°C until golden and crisp.

Prepare summer vegetable salad by blanching and refreshing vegetables. Trim vegetables to petite portions.
Dry peas and dress in 40ml Crisco Canola Oil, 15ml Cornwell’s White Vinegar, and 2 ml lemon juice. Season with salt and pepper.

Mix 50ml Oli & Vine Aioli with 2g freshly chopped dill, 2ml lemon juice, and 10ml vinegar. Season with salt and pepper.

Serve cold with fresh herbs.