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

Ingredients
Beetroot Cured Salmon
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Pickled Watermelon Rind

Ricotta Cream
Fennel Crisp & Assembly
Pickled Watermelon Rind
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Watermelon rind, cubed 100.0 g
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Filtered Water 100.0 g
Ricotta Cream
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Virgin Olive Oil 100.0 g
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Ricotta Cheese 100.0 g
Fennel Crisp & Assembly
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Fennel 50.0 g
Preparation
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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.
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Ricotta Cream
- In a bowl, whisk in ricotta with virgin olive oil.
- Set aside before use.
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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