Cucumber and yoghurt sorbet with citrus-cured salmon, charred cucumber and pickled cucumber
by Russell Bateman
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Ingredients
Fish & Shellfish
1 side of fresh salmon, skinned
Store Cupboard
600g of sugar
260g of salt
250g of rock salt
Spices & Dried Herbs
1 tbsp of fennel seeds
1 tbsp of white peppercorns
Salad & Fresh Herbs
1 tbsp of coriander seeds
1 bunch of dill
fronds of fresh dill, or micro herbs
Fruit & Vegetables
4 lemons, zest and juice
2 oranges, zest and juice
6 cucumbers, peeled and roughly chopped
50g of lemon juice
Dairy
500g of Greek yoghurt
Speciality Ingredients
75g of ProCrema
50g of liquid glucose
edible flowers
Beverages
450g of water
Oils & Vinegars
250g of white wine vinegar
rapeseed oil