Beetroot Cured Salmon

Name: Beetroot Cured Salmon
Yield: 10
Ingredients: 100.0g Watermelon rind, cubed; 30.0g Knorr Lime Flavoured Powder 400G; 100.0g Filtered Water; 100.0g Virgin Olive Oil; 100.0g Ricotta Cheese; 50.0g Fennel

Taste of European Fusion: Salmon roses with fennel ricotta cream and shave lime infused watermelon rind

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Pickled Watermelon Rind

Watermelon rind, cubed 100.0 g
Knorr Lime Flavoured Powder 400G 30.0 g
Filtered Water 100.0 g

Ricotta Cream

Virgin Olive Oil 100.0 g
Ricotta Cheese 100.0 g

Fennel Crisp & Assembly

Fennel 50.0 g

Western

Fusion

Appetisers

Sides / Snacks

Fish

Fruits

Taste of European Fusion: Salmon roses with fennel ricotta cream and shave lime infused watermelon rind

...

Preparation

Pickled Watermelon Rind
- Place Watermelon cube in a vaccum pack bag, arrange nicely and pour in Knorr Lime Flavored Powder dilution
- Ensure vaccum is at its highest when sealing the watermelon rind.
- Cure for 24 hours in the chiller before using.
Ricotta Cream
- In a bowl, whisk in ricotta with virgin olive oil.
- Set aside before use.
Fennel Crisp & Assembly
- Slice Fennel thinly with a mandolin.
- Fry Fennel Slices in Clean Vegetable Oil till golden brown. Remove and strain.
- In a desired vessel, place pickled watermelon rind at the bottom and topit of with a slice of beetroot cure salmon rose.
- drizzle on ricotta cream and garnish with fennel crisp.
- Serve immediately