Peter Thornley's salmon fondant with tea flowers on a citrus and salted
rhubarb salad with mirin and sake dressing
Serves 4

200gm Akaroa salmon, skinned and boned
3gms ground tea flowers
150gm rhubarb
1 pink grapefruit
20gm castor sugar
5gm salt

Salmon cure
5gm salt
15gm brown sugar

Dressing
50 mls walnut oil
50mlsmirin
20mls sake
10 mls grape seed oil
10 mls extra virgin olive oil
juice from grape fruit

Garnish
pinch ground tea flowers
6 pieces of chives
1 gm sea salt

Method
Combine the cure ingredients and rub over the salmon. Wrap in plastic film and place in the fridge for 1 hour.

For the dressing, combine all the ingredients in a bowl and whisk together. Cover and place in the fridge.

Slice the rhubarb thinly on the bias and sprinkle with the salt and sugar. Allow to stand for 3 to 4 minutes until the rhubarb becomes a little limp.

Segment the grapefruit and then cut each segment into 5 pieces. Finely chop chives.

To Serve
Mix together the grapefruit and rhubarb and place in the middle of each plate. Slice the salmon into 12 pieces and place 3 pieces on each pile of rhubarb. Spoon over dressing and sprinkle with tea, chives and sea salt.

Recipe © Peter Thornley