Salmon cured with Tangelo and Lemoncello, Chive Yogurt & Sourdough Crumble

Ingredients

• 400g salmon (pin bones removed)
• 1/2 lemon
• 1/2 tangelo
• 1 nip lemoncello
• 1T fine sea salt
• 2T Mascavado or brown sugar
• 2T  ½ / ½ Vietnamese mint & mint (finely chopped)
• ½ avocado
• 4T Greek yogurt
• 1T chopped chives
• 1T avocado oil

Sourdough Crumble

• 150g sourdough bread crumbs
• 70g grated parmesan
• 50mls extra virgin olive oil

Method

1  Lay salmon on a tray skin down & coat with Lemon-Z.

2 Sprinkle with salt & Mint, spread sugar over then the juice & zest of the lemon & Tangelo, lay skin up & apply pressure for 12 hours.

3 Mix the crumble ingredients & bake at 150 C, tossing occasionally, till lightly toasted.

4 Dice the avocado & season with lemon and salt

5 Mix yogurt & chives

To Serve

Slice the salmon as thin as possible & arrange on 4 plates, top with some tangelo segments, avocado dice, sourdough crumb & chopped chives then a spoon of chive, finish with avocado oil.