What you'll need; Ice cream machine, metal ring,
For the cured salmon (to be prepared 48 hours in advance)
500g salmon fillet (best quality)
1 bunch dill, chopped
Zest of 2 limes
Zest of 2 lemons
For the gin, tonic and lime sorbet (to be prepared 24 hours in advance)
250ml lime juice
350ml tonic water
1 tbsp dill
For the avocado and coriander puree (to be prepared on the day)
Juice of 1 lime
200g Greek yoghurt
1 tbsp coriander
1 pink grapefruit (cut into segments)
For the salmon cure
Using a sharp knife carefully remove the skin from the salmon fillet (or ask your fishmonger to do this).In a mixing bowl weigh out the sugar, salt, lemon and lime zest and chopped dill and mix together until well combined.On a plastic tray place half of the cure mixture. Place the salmon fillet on top of this and then cover the fillet with the remaining cure. Clingfilm and place in the fridge for 24 hours.After 24 hours remove the clingfilm and flip the salmon fillet onto its other side. The tray will have gathered water that has been extracted from the fish because of the cure. Carefully pour this away leaving the cure. Again cover the fillet with the rest of the cure and clingfilm. Leave in the fridge for another 24 hours.After the second 24 hours remove the fish and under a cold tap wash the cure off. Dry the fillet using a clean kitchen cloth.Using a sharp knife cut approximately 1mm slices all the way down the fillet. Reserve these for later in an air tight container.
For the sorbet
In a kitchen blender weigh the lime juice, tonic water, sugar, dill and gin. Blend for 1 minute and then pass the mixture through a fine sieve. Churn in your ice-cream machine and freeze until required. The gin content in this recipe will stop the sorbet from freezing too hard so it is important that the sorbet has at least 4 hours in the freezer after churning before you serve it.
For the avocado and lime puree
Remove the flesh from the avocados and place into a blender with the coriander, lime juice, yoghurt, salt and pepper. Blend into a smooth puree. Check the seasoning then place into a piping bag. Keep in the fridge until required.
Using your metal ring carefully arrange the slices of salmon so that they form a neat circle in the centre of your plate. pipe a few mounds of avocado puree around the edge of the salmon circle and scatter a few grapefruit segments over the salmon. Using a small spoon or ice-cream scoop place a small boulle of sorbet onto the centre of the salmon. Scatter over a few sprigs of coriander cress and serve straight away.