Plum Cured Salmon



  • Sugar 30g
  • Salt 30g
  • Freeze dried plum, ground 15g
  • Pin boned salmon fillet 200g


  1. Combine the sugar and salt with the dried plum and rub into the salmon fillet
  2. Cover in cling film and refrigerate overnight
  3. Next day gently remove the mix with a paper towel and slice fillet into three or four slices as required
  4. Arrange the salmon over the slaw, place a teaspoon of green olive paste alongside and spoon the vinaigrette over
  5. Garnish with pea shoots


Source : New Zealand Trade and Enterprise.