INGREDIENTS
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Tamarind & lime pickled cucumber
100g lime juice
60g Tamarind water/ juice
60g fish sauce
100g soaked kombu water
2 x baby cucumbers
50g caster sugar
2 garlic cloves, sliced
1 birds eye chilli, sliced
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Fermented Cucumber
2 x baby cucumbers and Carosello cucumbers
Half and deseed the cucumbers. Weigh and add 2% salt and leave at room temperature for one week in a closed container, then place in the fridge before use.
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Emulsified lime & agave dressing
150ml lime juice
25ml white wine vinegar
3 lime zest
90g agave
45g sliced Serrano pepper
150ml vegetable oil
150ml olive oil
8g salt
Blend all together apart from the oils. Whisk these in last so the dressing doesnt split.
Method
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Tamarind & lime pickled cucumber
Slice the baby cucumbers, lightly salt and leave for one hour. Combine all the above ingredients to make a dressing and place cucumber into the pickle for an hour before using.
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Assembly
Tamarind and lime pickled cucumber as per recipe
Fermented cucumber as per recipe
Lime dressing as per recipe
Ripped mint Leaves
Marinated Salmon fillet using pickle ingredients. Salmon can be seared or left marinated and then diced.